Amish Apple Fritter Bread Recipe

If you love the cozy, comforting flavors of fall desserts, you’re going to absolutely adore this Amish Apple Fritter Bread Recipe. I first tried this recipe when a friend brought a slice over on a chilly afternoon, and I was instantly hooked by how tender, moist, and perfectly spiced the bread was. It’s like biting into an apple fritter without the fuss of frying—just pure, baked goodness with warm cinnamon and ginger notes swirling through soft chunks of apples.

This Amish Apple Fritter Bread Recipe shines anytime you want a quick treat that feels homemade and nostalgic. Whether it’s a weekend breakfast, a tea-time snack, or a simple dessert for dinner, this bread’s subtle sweetness and tender crumb make it a winner. Plus, it’s incredibly forgiving and straightforward, so even if baking isn’t your usual forte, you’ll find success and lots of smiles from everyone you share it with.

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Ingredients You’ll Need

This Amish Apple Fritter Bread Recipe calls for straightforward ingredients that beautifully complement each other—the warm spices, tart baking apples, and a luscious vanilla glaze make the magic happen. When shopping, pick firm, flavorful baking apples that won’t turn to mush as they bake.

• Medium Baking Apples: I recommend Empire or Granny Smith for a nice balance of sweetness and tartness that holds up well in baking.
• Light Brown Sugar: Adds moisture and rich caramel notes – don’t swap for dark brown sugar if you want the exact flavor.
• Ground Cinnamon: Two teaspoons are key here for that warm spice signature to apple fritters.
• Ground Ginger: Just a teaspoon adds a subtle zing that elevates the cinnamon without overpowering.
• Large Egg (room temperature): Helps with structure; taking it out of the fridge ahead of time ensures better mixing.
• White Granulated Sugar: Complements brown sugar for balanced sweetness.
• Vegetable Oil: Keeps the bread moist—don’t swap it for butter here or the texture will change.
• Full-Fat Sour Cream (room temperature): Gives that tender crumb and slight tang, making the bread extra soft.
• Vanilla Extract: I always use pure vanilla for a richer, more fragrant taste.
• All-Purpose Flour: The base that holds everything together perfectly.
• Baking Soda: The leavening agent, so don’t skip or substitute it!
• Kosher Salt: Enhances all the flavors; definitely add it for balance.
• Powdered Sugar (for glaze): Sift it for smooth glaze, no lumps!
• Milk (for glaze): Use whole milk for a richer glaze consistency.

Variations

I love experimenting with this Amish Apple Fritter Bread Recipe—some subtle tweaks can make it feel completely new without losing that comforting vibe. Don’t hesitate to play with your favorite apple varieties or add nuts for crunch.

• Apple Variety Swap: I’ve had great results using Honeycrisp for a sweeter, juicier texture, which my family adores.
• Nut Addition: Adding chopped walnuts or pecans to the batter gave an awesome texture contrast that was a hit during holiday brunch.
• Spice Boost: A pinch of nutmeg or allspice can add more depth—perfect if you want those extra cozy fall vibes.
• Dairy-Free Option: For a dairy-free twist, swap sour cream for coconut yogurt and use a neutral oil like canola; results were surprisingly close!

How to Make Amish Apple Fritter Bread Recipe

Step 1: Prepare Your Apples and Spice Mix

First, peel and chop your baking apples into small, bite-size chunks. Mixing them with the brown sugar, cinnamon, and ground ginger creates the spicy, sweet apple coating that defines this bread. Set this aside while you work on the batter, giving those flavors time to meld perfectly.

Step 2: Whisk Your Wet Ingredients

In a large bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract. I find whisking until smooth ensures everything blends well and the bread bakes evenly. Make sure your egg and sour cream are at room temperature to avoid any curdling or lumps.

Step 3: Combine Dry Ingredients and Fold In

In a separate bowl, whisk your flour, baking soda, and salt. Slowly add this to your wet ingredients and gently fold it in with a spatula or wooden spoon until almost combined. I always leave a few streaks because overmixing can make the bread tough—trust me, the end result is better when you’re a bit gentle here.

Step 4: Add the Apples and Bake

Fold in about ¾ of the apple-cinnamon mixture into the batter, then pour it into your prepared loaf pan. I like to sprinkle the rest on top — it creates a pretty finish and extra apple bursts in every slice. Bake at 350°F for 50-55 minutes, or until the internal temperature reads 200°F—using a thermometer here is a game-changer to avoid dryness.

Step 5: Cool and Glaze

Allow the bread to cool in the pan for at least 30 minutes before removing it, though waiting until it reaches room temperature makes slicing easier and helps the flavors settle. Whisk together powdered sugar, vanilla, and milk to make a smooth glaze, then pour it generously over the top just before serving. This glaze adds that classic finishing touch we all love.

How to Serve Amish Apple Fritter Bread Recipe

Garnishes

I love serving this with a dusting of extra cinnamon or a drizzle of honey in addition to the glaze when I want a sweeter touch. Sometimes, a little softened butter spread on a warm slice is all you need for an indulgent breakfast treat.

Side Dishes

Pair it with a hot cup of coffee or chai tea for the ultimate cozy combo. For a brunch spread, fresh fruit or a dollop of Greek yogurt works beautifully alongside this bread.

Creative Ways to Present

For special occasions, I’ve served slices topped with whipped cream and a sprinkle of toasted pecans. You can also cut it into cubes and serve it as a sweet bread pudding base or transform it into French toast for a mouthwatering breakfast upgrade.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I wrap the bread tightly in plastic wrap and keep it on the counter for up to two days. If you want it to last longer, storing it in the fridge in an airtight container extends freshness for about a week without drying out.

Freezing

This Amish Apple Fritter Bread freezes beautifully. Just wrap it well with multiple layers of plastic wrap and pop it into a freezer bag. It stays fresh for up to 3 months, so it’s perfect if you want to bake ahead for busy weeks.

Reheating

To reheat, I usually let a slice thaw at room temperature or gently warm it in a toaster oven or microwave for about 20 seconds. This brings back the soft texture and lets the glaze melt just right—sort of like a freshly baked slice.

FAQs

Final Thoughts

This Amish Apple Fritter Bread Recipe has become a staple in my kitchen because it’s reliably delicious and easy to make, no matter your skill level. Every time I bake it, the house fills with this incredible apple-cinnamon aroma that just feels like warmth and comfort wrapped up in one loaf. I genuinely hope you give it a try—it’s one of those recipes that’s perfect to share with loved ones and make new cozy memories. Trust me, once you taste it, you’ll be reaching for this recipe again and again.

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