Name: Amish Apple Fritter Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Amish
Ingredients: 1/3 cup light brown sugar; 1 teaspoon ground cinnamon; 2/3 cup white sugar; 1/2 cup unsalted butter, softened; 2 eggs; 1 1/2 teaspoons vanilla extract; 1 1/2 cups all-purpose flour; 1 3/4 teaspoons baking powder; 1/2 cup milk; 2 apples, peeled and chopped; 2 tablespoons white sugar; 1/2 teaspoon ground cinnamon; 1/2 cup powdered sugar; 1–2 tablespoons milk or cream

Amish Apple Fritter Bread is a soft, sweet, and perfectly spiced treat loaded with chunks of fresh apples and a comforting cinnamon sugar swirl. This cozy loaf tastes just like the beloved apple fritters I remember from fall fairs—only now I can enjoy it fresh out of my own oven. Drizzled with a simple glaze, it makes the perfect pairing for a warm drink, whether as a breakfast treat, snack, or dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Bread Batter:

1/3 cup light brown sugar

1 teaspoon ground cinnamon

2/3 cup white sugar

1/2 cup unsalted butter, softened

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

For the Apple Mixture:

2 apples, peeled and chopped

2 tablespoons white sugar

1/2 teaspoon ground cinnamon

For the Glaze:

1/2 cup powdered sugar

1–2 tablespoons milk or cream

Directions

I preheat my oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter and a dusting of flour.

In a small bowl, I stir together the brown sugar and 1 teaspoon of cinnamon and set it aside for later.

In a mixing bowl, I cream together the softened butter and white sugar until the mixture is light and fluffy.

I beat in the eggs one at a time, then stir in the vanilla extract.

In another bowl, I whisk the flour and baking powder together. I gradually add this dry mixture to the wet ingredients, alternating with the milk, and mix just until everything is combined.

In a separate bowl, I toss the chopped apples with 2 tablespoons of sugar and 1/2 teaspoon cinnamon until the apples are well-coated.

I pour half the batter into the prepared loaf pan, then layer half of the apple mixture and half of the cinnamon sugar mix on top, lightly pressing it into the batter.

I repeat the layering with the remaining batter, apples, and cinnamon sugar. Then I gently swirl the top with a knife to create a marbled effect.

I bake the loaf for 50–60 minutes, until a toothpick inserted into the center comes out clean.

Once done, I let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

While it cools, I whisk together the powdered sugar and milk to make the glaze. I drizzle it generously over the cooled loaf before slicing and serving.

Servings and timing

Servings: 8 slices

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Calories: Approximately 290 kcal per slice

Variations

I sometimes use a mix of apple varieties like Granny Smith and Honeycrisp for a balance of tart and sweet.

For extra texture, I like to add 1/4 cup of chopped walnuts or pecans to the apple mixture.

If I want to reduce sugar, I’ve used a sugar substitute like coconut sugar or monk fruit sweetener with good results.

A teaspoon of apple pie spice added to the batter gives it an extra warming touch.

To make it gluten-free, I swap the all-purpose flour with a 1:1 gluten-free baking flour.

Storage/Reheating

I store any leftover bread in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To keep it moist, I wrap it in foil or plastic wrap before sealing it. When I want to reheat a slice, I pop it in the microwave for 15–20 seconds, and it tastes just like freshly baked. It also freezes well for up to 3 months—just wrap slices individually for easy grab-and-go thawing.

FAQs

How do I know when the bread is done baking?

I check for doneness by inserting a toothpick into the center of the loaf. If it comes out clean or with a few crumbs, it’s ready. If there’s wet batter, I let it bake a bit longer, checking every 5 minutes.

Can I use a different fruit instead of apples?

Yes, I’ve tried using pears and even peaches with great results. The texture changes slightly, but the flavors still work beautifully with the cinnamon sugar swirl.

What kind of apples work best for this recipe?

I like using firm apples like Granny Smith for tartness or Honeycrisp for a sweeter flavor. A mix of both adds a nice balance and keeps the apples from turning mushy during baking.

Can I skip the glaze?

Absolutely. The bread is still delicious without the glaze, especially if I want to reduce the sugar. But the glaze adds a nice touch of sweetness and that classic fritter look.

How do I keep the apples from sinking to the bottom?

I make sure to coat the apples in sugar and cinnamon before layering them in. Pressing them lightly into the batter also helps distribute them evenly instead of letting them sink.

Conclusion

This Amish Apple Fritter Bread is a cozy, flavorful bake that brings together the warmth of cinnamon, the freshness of apples, and the comfort of homemade goodness. I love how easy it is to prepare, and it always delivers on taste and texture. Whether I’m baking it for a quiet morning treat or sharing it with friends, it’s a recipe I keep coming back to.

Recipe: