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Amish Apple Fritter Bread Recipe

BySarah
Jump to Recipe· 4.7 from 7 reviews

If you’re craving a cozy, warmly spiced treat that’s just bursting with apple goodness, you’ve got to try this Amish Apple Fritter Bread Recipe. I’ve made this bread countless times now, and each bite reminds me of those crisp fall mornings with a cup of coffee in hand, wrapped up in a comfy sweater. The combination of tender baked apples, cinnamon, and a hint of ginger is simply irresistible.

What really makes this Amish Apple Fritter Bread Recipe stand out is its simplicity and the way the flavors melt together while baking. It’s not your ordinary quick bread — it has that soft, moist crumb studded with apple pieces and topped with a sweet glaze that’s perfect for breakfast, snack, or even dessert. Trust me, once you make this, it’ll be one of those recipes you reach for again and again.

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Why This Recipe Works

  • Perfect Balance of Spices: The cinnamon and ginger add warmth without overpowering the natural apple flavor.
  • Moist, Tender Texture: Sour cream keeps the bread wonderfully soft and prevents dryness.
  • Chunky Apple Bits: Folding in apple pieces ensures bursts of juicy sweetness in every bite.
  • Simple Glaze Finish: The vanilla powdered sugar glaze adds a sweet, smooth topping that’s easy to customize.
A single-layer, dark brown bundt cake with a rough, textured top is placed on a white marbled surface. Creamy white sauce is being poured over the cake from above by a woman's hand holding a small white pitcher, with the sauce slowly dripping down the sides and pooling at the base. In the background, soft-focus elements include a wooden bowl with pumpkins and apples, and brass kitchen items, creating a warm and cozy atmosphere. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This Amish Apple Fritter Bread Recipe brings together familiar baking ingredients, each with a purpose that’s key to the texture and flavor. Choosing fresh baking apples and full-fat sour cream really makes a difference you can taste.

  • Medium baking apples: Use firm baking apples like Granny Smith or Honeycrisp so they hold their shape and don’t turn mushy when baked.
  • Light brown sugar: Adds a subtle molasses note that pairs beautifully with the spices and apples.
  • Ground cinnamon: The warm spice that defines apple desserts—go for fresh ground if you can.
  • Ground ginger: Just a touch to add a bit of zing and complexity without overpowering.
  • Large egg (room temperature): Helps bind everything together and gives the bread structure.
  • White granulated sugar: Sweetens the bread without masking other flavors.
  • Vegetable oil: Keeps the bread moist without overpowering the apples.
  • Full-fat sour cream (room temperature): Adds moisture, tenderness, and a slight tang to balance the sweetness.
  • Vanilla extract: Enhances all the flavors with a sweet, floral note.
  • All-purpose flour: The base of the bread; make sure it’s fresh for best rise.
  • Baking soda: The leavening agent that helps the bread rise and become fluffy.
  • Kosher salt: Balances and amplifies all the sweet and spicy elements.
  • Powdered sugar (for glaze): Sweet and smooth finish that melts beautifully over the bread.
  • Milk (for glaze): Adjusts glaze consistency, add little by little until just right.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this Amish Apple Fritter Bread Recipe is—you can easily tweak it to suit your tastes or dietary needs. Over time, I’ve played around with adding nuts or swapping spices, and you should totally do the same.

  • Add nuts: Toss in chopped walnuts or pecans for an extra crunch; I personally add walnuts sometimes to give it a lovely texture contrast.
  • Spice variations: Try adding nutmeg or cardamom for a different warmth; a pinch can add a surprising depth.
  • Dairy-free version: Swap sour cream for full-fat coconut yogurt or a dairy-free sour cream to keep that moisture without dairy.
  • Seasonal tweaks: Swap apples for pears or mix in dried cranberries for holiday flair—both work wonderfully with the spice blend.

Step-by-Step: How I Make Amish Apple Fritter Bread Recipe

Step 1: Prep the Apples and Spice Mix

First things first, peel and chop your apples into small chunks. Toss them in a medium bowl with the brown sugar, cinnamon, and ground ginger. I like to mix these together early because it lets the sugar and spices start softening the apples’ edges while you work on the batter. Set that aside and resist the urge to snack on those spiced apples—they’re delicious!

Step 2: Whisk Wet Ingredients

In a large mixing bowl, whisk the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until everything is smooth and well combined. This mix is the base that keeps your bread tender and moist, so make sure everything is at room temperature for better mixing.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and kosher salt. This step helps evenly distribute your leavening agent, which means your bread will rise uniformly and taste balanced.

Step 4: Mix Dry Into Wet, Then Fold in Apples

Pour the dry ingredients into the wet ingredients, then gently fold them together using a rubber spatula or wooden spoon. Don’t overmix—stir just until the last streak of flour disappears for a tender crumb. Next, gently fold in about three-quarters of your apple-cinnamon mixture, saving the rest for the topping. This layering with apples on top creates that iconic fruity, cakey crumb that’s so good.

Step 5: Bake With Apple Topping

Pour the batter into your prepared loaf pan, then scatter the remaining apples over the top. Bake at 350°F for 50-55 minutes, until the top is golden and a thermometer inserted in the center reads 200°F. The last few minutes are crucial, so watch closely—if it starts browning too fast, tent it loosely with foil.

Step 6: Cool and Glaze

Once out of the oven, let the bread cool in the pan for at least 30 minutes—an hour if you can hold out! Meanwhile, whisk together powdered sugar, vanilla extract, and milk in a small bowl to make the glaze. Drizzle it generously over the cooled loaf. The glaze adds that sweet, shiny finish, making this bread hard to resist.

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Pro Tips for Making Amish Apple Fritter Bread Recipe

  • Room Temperature Ingredients: Using eggs and sour cream at room temp helps everything blend smoothly and improve batter texture.
  • Don’t Overmix: Stir gently when combining wet and dry ingredients—overmixing can make the bread dense instead of tender.
  • Use a Thermometer: I swear by an instant-read thermometer because it guarantees a perfectly baked bread every time, avoiding dryness or undercooked center.
  • Apple Variety Matters: Choose crisp baking apples that hold texture and provide tartness to balance the sweet bread.

How to Serve Amish Apple Fritter Bread Recipe

Three slices of moist, golden-brown bread stacked on each other with a shiny, sticky glaze dripping down the sides. The top slice has a darker caramelized crust, while the inner texture looks soft with small fruit pieces embedded inside. The bread rests on a white marbled surface with some glaze pooling around it, giving a fresh, homemade look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep it simple and drizzle extra powdered sugar glaze before serving, sometimes adding a light dusting of cinnamon sugar for a pretty, fragrant touch. For holidays, a few toasted pecans on top add a nice crunchy contrast and look festive too.

Side Dishes

This bread works perfectly with a steaming cup of coffee or hot tea for breakfast or brunch. I’ve also served it alongside homemade vanilla yogurt or a scoop of vanilla ice cream as a cozy dessert—and honestly, both ways are winners.

Creative Ways to Present

For special occasions, slice the loaf thick and arrange slices on a wooden board surrounded by fresh apple slices, cinnamon sticks, and edible flowers. It makes a beautiful centerpiece for fall gatherings or holiday brunches. You can even wrap slices individually for gifting—it’s always a hit with friends and family!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I wrap the bread tightly in plastic wrap and store it in a zip-top bag on the counter for up to two days. If I want it to last longer, I put it in the fridge, where it keeps well for about a week. The key is airtight storage so the bread stays moist.

Freezing

If you want to save some for later, wrap the bread well—multiple layers of plastic wrap followed by a freezer-safe bag get the job done. I’ve frozen this bread for up to three months; when you’re ready, thaw it on the counter overnight and it tastes just like fresh-baked.

Reheating

To enjoy leftovers warm, I reheat single slices in the microwave for about 20 seconds or pop the whole loaf in a 300°F oven covered in foil for 10-15 minutes. This refreshes the texture and makes the glaze slightly melty again—like it just came out of the oven.

FAQs

  1. Can I use different types of apples in this Amish Apple Fritter Bread Recipe?

    Absolutely! Baking apples like Granny Smith, Honeycrisp, Pink Lady, or Empire work best because they hold their shape and offer a nice balance between tartness and sweetness. Mixing varieties can add complexity to the flavor and texture.

  2. What if I don’t have sour cream—can I substitute it?

    You can substitute full-fat yogurt or buttermilk for sour cream in the same amount, but keep in mind sour cream adds a slight tang and richness that subtly enhances the bread. In a pinch, plain Greek yogurt works well too.

  3. How do I know when the Amish Apple Fritter Bread is done baking?

    The best way is to use an instant-read thermometer: when the internal temperature hits 200°F, it’s fully baked. If you don’t have one, insert a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s ready.

  4. Can I make this recipe vegan or gluten-free?

    For a vegan version, substitute the egg with a flax egg and use a plant-based sour cream substitute. Gluten-free flour blends can replace all-purpose flour, but results might vary; adding extra baking soda or a binder like xanthan gum can help with texture.

  5. Is this bread suitable for breakfast?

    Definitely! The Amish Apple Fritter Bread Recipe is perfect for breakfast or brunch, especially paired with coffee or tea. Its moderate sweetness and hearty oats make it satisfying without being too heavy.

Final Thoughts

This Amish Apple Fritter Bread Recipe holds a special place in my kitchen because it feels comforting yet a little indulgent, a perfect way to celebrate simple ingredients done right. It’s easy to make, utterly delicious, and keeps well—which means you can enjoy a slice whenever the craving strikes. I’m excited for you to try it out, and I promise it will quickly become one of your go-to recipes, just like it did for me. So grab your apples and get baking—you won’t regret it!

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Amish Apple Fritter Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 7 reviews
  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Amish Apple Fritter Bread is a moist and flavorful quick bread infused with cinnamon-spiced apples and topped with a powdered sugar glaze. Perfect for breakfast, snack, or dessert, it features tender chunks of baking apples folded into a spiced batter and baked to golden perfection in a loaf pan.

Ingredients

Apple Mixture

  • 2 medium baking apples peeled and chopped
  • ½ cup light brown sugar
  • 2 teaspoon ground cinnamon heaping spoonfuls
  • 1 teaspoon ground ginger

Batter

  • 1 large egg room temperature
  • ⅓ cup white granulated sugar
  • ¼ cup vegetable oil
  • ¼ cup full-fat sour cream room temperature
  • 2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt

Glaze

  • 1 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 3 tablespoon milk

Instructions

  1. Preheat and Prepare: Preheat your oven to 350 degrees F. Grease your loaf pan with nonstick spray or cake release to prevent sticking.
  2. Mix Apple Filling: In a medium bowl, combine the peeled and chopped apples, light brown sugar, ground cinnamon, and ground ginger. Stir until well combined and set aside for later use.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, full-fat sour cream, and vanilla extract until the mixture is smooth and fully incorporated.
  4. Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and kosher salt. Gradually add these dry ingredients to the wet mixture and stir with a rubber spatula or wooden spoon until just combined, being careful not to overmix.
  5. Fold in Apples: Fold in three quarters of the apple-cinnamon mixture into the batter gently until evenly distributed. Pour the batter into the prepared loaf pan and evenly top with the remaining apple mixture.
  6. Bake the Bread: Place the loaf pan in the oven and bake for 55 minutes or until a thermometer inserted in the center reads 200 degrees F, indicating the bread is fully baked.
  7. Cool the Bread: Remove the bread from the oven and let it cool in the pan for at least 30 minutes to set. For best flavor and texture, allow it to cool to room temperature for about an hour before glazing.
  8. Prepare the Glaze: In a small bowl, whisk together the sifted powdered sugar, vanilla extract, and milk until smooth. Adjust consistency by adding more powdered sugar if necessary to make a slightly thick glaze.
  9. Glaze the Bread: Drizzle the glaze generously over the cooled bread just before serving for a sweet finishing touch.

Notes

  • You can bake this recipe as an apple cake using a 6-cup bundt pan; bake until the internal temperature reaches 200 degrees F. Use a thermometer to check doneness.
  • Choose baking apples that hold their shape well when cooked, such as Empire, Pink Lady, Granny Smith, or Honeycrisp.
  • This recipe works well in 8×4 inch, 9×5 inch, or 10.1×5.7×3.2 inch loaf pans.
  • Store the bread wrapped tightly in plastic wrap at room temperature for up to 2 days or refrigerate for up to 1 week.
  • To freeze, wrap the cooled bread in multiple layers of plastic wrap and place in a freezer-safe zip-top bag. It will keep for up to 3 months.
  • To thaw frozen bread, leave it at room temperature overnight until fully thawed before serving.

Nutrition

  • Serving Size: 1 slice
  • Calories: 270 kcal
  • Sugar: 20 g
  • Sodium: 180 mg
  • Fat: 11 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 40 mg

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