Amish Apple Fritter Bread

This Amish apple fritter bread fills the kitchen with cozy fall aromas and is studded with tart apples, swirls of cinnamon sugar, and finished with a silky sour cream glaze. Each slice is moist, fragrant, and beautifully ribboned—making it perfect for chilly mornings, fall gatherings, or gifting to friends. I bake several loaves at apple season and there are never leftovers when my family is around.

My family asks for this bread the moment apples appear at our farm stand. We share it with neighbors and teachers, and more than once I have wrapped warm slices to send home with friends.

Ingredients

• Tart apple such as Granny Smith: brings tangy freshness and does not turn mushy when baked choose apples that are heavy and free of bruises
• Brown sugar: gives rich caramel notes and authentic apple fritter flavor use soft, lump free sugar for best results
• Ground cinnamon: delivers warm spice and aroma buy a freshly opened jar for the most flavor
• All purpose flour: creates the structure of the loaf unbleached flour yields a heartier crumb
• Baking powder: guarantees a gentle rise be sure to use fresh powder for the highest lift
• Table salt: rounds out the sweetness and sharpens the spices fine salt blends better into the batter
• Granulated sugar: enhances sweetness and helps batter cream to a tender crumb always use fresh, dry sugar
• Unsalted butter: adds richness and flavor use real, room temperature butter for easy mixing and best texture
• Large eggs: hold the loaf together and boost the rise let eggs reach room temperature for the fluffiest batter
• Whole milk: gives extra tenderness and moistness full fat milk is best for this recipe
• Vanilla extract: rounds out the flavors and brings the bread together choose real vanilla for purity
• Sour cream for the glaze: gives a mellow tang and luscious smoothness pick full fat sour cream for a clean finish
• Powdered sugar: makes the glaze glossy and sweet sift before mixing for smoothest results

Step-by-Step Instructions

Prep the Pan:

Grease an eight by four inch loaf pan well and line with parchment for easy lifting out later allowing an overhang on each side

Macerate the Apples:

Peel dice and mix the apple with brown sugar and cinnamon in a bowl let sit fifteen minutes until juicy syrup forms

Mix Dry Ingredients:

Sift the flour with baking powder and salt in another bowl until no lumps remain

Cream Butter and Sugar:

Beat together the granulated sugar with butter until light and airy this will give your bread the finest crumb

Add Eggs Milk and Vanilla:

Beat eggs in one at a time then pour in milk and vanilla mixing well after each addition for smooth blending

Combine Wet and Dry:

Fold the flour mixture gently into the wet ingredients only mix until no streaks of flour remain do not overmix

Layer and Swirl:

Spread half the batter in the pan spoon on half the apple mixture top with remaining batter add the rest of the apples then use a knife to swirl gently for the signature ribbon look

Bake:

Bake in the middle of a three hundred fifty degree oven for around one hour until top is golden and a toothpick pulls out clean

Cool and Glaze:

Allow the bread to cool in pan for ten minutes then lift to a rack to cool fully stir sour cream vanilla and powdered sugar into a thick glaze drizzle over cooled loaf

Save Pin

Swirling the cinnamon apples into the batter is always my favorite step This bread reminds me of crisp afternoons apple picking with my family and sneaking the first still warm slice straight off the rack

Storage Tips

Refrigerate glazed bread in an airtight container for up to five days to keep it moist and fresh. For longer storage skip the glaze and keep unglazed bread tightly wrapped at room temperature for up to three days. You can also freeze the loaf whole or in slices unglazed then thaw at room temperature before glazing for a fresh baked taste.

Ingredient Substitutions

If you only have sweeter apples add a teaspoon of lemon juice to enhance tartness. To replace sour cream in the glaze try Greek yogurt. A dairy free version works using plant based butter and milk. Whole wheat pastry flour can be used for half the flour to add a wholesome note and extra fiber.

Serving Suggestions

Serve as a thick slice for breakfast or a quick snack with or without glaze. I often tuck a slice in my kids lunchboxes or enjoy one with afternoon tea. For dessert serve the bread slightly warmed and add a scoop of vanilla ice cream or a dusting of cinnamon.

Save Pin

Cultural Roots

This recipe draws from Amish baking traditions where simple pantry staples and seasonal fruit are transformed into satisfying treats. Amish apple fritters and breads are often found at market stands across Pennsylvania Dutch country The loaf format makes it easy for sharing and perfect for casual family tables or festive gatherings.

Commonly Asked Questions

→ What type of apple works best for this bread?

Choose a tart apple like Granny Smith for a fresh, tangy bite and balance with the sweetness of the batter.

→ How do I achieve the swirl effect with the apples?

Layer half the batter, add half the apple mixture, repeat, then gently swirl with a knife before baking for ribboned slices.

→ How can I make the glaze creamy and smooth?

Use full-fat sour cream, sifted powdered sugar, and a touch of milk if needed, whisking until glossy and lump-free.

→ Does this bread need to be refrigerated after glazing?

Yes, store glazed bread in an airtight container in the refrigerator for up to five days for optimal freshness.

→ Can smaller loaf pans be used?

Absolutely. Use pans no smaller than 6x3 inches and begin checking for doneness around 30 minutes into baking.

→ How do I freeze the bread for later?

Wrap unglazed bread tightly and freeze up to three months. Thaw at room temperature, then glaze before serving.