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
Scale
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
- Preheat and Prepare: Preheat your oven to 350 degrees F. Grease your loaf pan with nonstick spray or cake release to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
