Description
Amish Apple Fritter Bread is a moist, tender quick bread layered with cinnamon-spiced apples and finished with a sweet vanilla glaze. Bursting with the warm flavors of cinnamon and fresh apples, this loaf is perfect for breakfast, dessert, or a comforting snack.
Ingredients
Scale
Batter
- 1/2 cup butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/3 cup milk
Apple Filling
- 2 large apples, peeled and chopped
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Cinnamon Sugar Swirl
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
Glaze
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Batter Base: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mixture into the butter mixture, alternating with the milk. Mix just until combined to avoid overmixing, which keeps the bread tender.
- Prepare Apple Filling: In a small bowl, combine the peeled and chopped apples with granulated sugar and ground cinnamon. Mix well to coat the apples with the cinnamon sugar.
- Layer Batter and Filling: Pour half of the batter into the prepared loaf pan. Evenly spread half of the apple filling over the batter, then sprinkle half of the brown sugar and cinnamon mixture over the apples. Repeat with the remaining batter, apple filling, and cinnamon sugar.
- Create the Swirl: Using a knife, lightly swirl through the layers to create a marbled effect without fully blending the components.
- Bake the Bread: Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Once baked, let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Make and Apply Glaze: While the bread is cooling, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle this glaze evenly over the cooled bread before slicing and serving.
Notes
- Ensure apples are peeled and chopped evenly for a consistent texture throughout the bread.
- Do not overmix the batter after adding the flour to keep the bread light and fluffy.
- The glaze adds sweetness and a nice finishing touch but can be omitted for a less sweet option.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra spice, consider adding a pinch of nutmeg or allspice to the cinnamon sugar swirl.
