Amish Apple Fritter Bread (Printable Version)
# What You'll Need:
→ Apple Filling
01 -
1 large tart apple (such as Granny Smith), peeled and diced
02 -
40 g brown sugar
03 -
1.5 g ground cinnamon
→ Batter
04 -
190 g all-purpose flour
05 -
8 g baking powder
06 -
2 g fine table salt
07 -
100 g granulated sugar
08 -
60 g unsalted butter, softened
09 -
2 large eggs, room temperature
10 -
120 ml whole milk
11 -
5 ml vanilla extract
→ Sour Cream Glaze
12 -
40 g full-fat sour cream
13 -
60 g powdered sugar, sifted
14 -
2 ml vanilla extract
15 -
10–15 ml whole milk (as needed for consistency)
# Step-by-Step Directions:
01 -
Grease an 20 x 10 cm loaf pan thoroughly and line with parchment paper, leaving a 5 cm overhang on each side for easy removal.
02 -
Combine diced apple, brown sugar, and cinnamon in a medium bowl. Allow to macerate for 15 minutes until juices appear and apples are coated.
03 -
In a separate bowl, sift together flour, baking powder, and salt, ensuring no lumps remain.
04 -
In a large bowl, beat granulated sugar and softened butter until light and fluffy, aerating the mixture for optimal crumb texture.
05 -
Add eggs one at a time to the creamed mixture, mixing well after each addition. Blend in milk and vanilla extract until smooth and cohesive.
06 -
Gently fold the dry ingredient mixture into the wet base using a spatula, mixing only until unified; avoid overmixing to maintain a tender crumb.
07 -
Spread half the batter into the prepared pan. Top with half the apple mixture. Add remaining batter, then finish with the rest of the apples. Use a table knife to gently swirl the apple mixture through the batter, creating visible ribbons.
08 -
Bake in a preheated oven at 175°C for approximately 60 minutes, or until the loaf is golden and a toothpick inserted into the center emerges clean.
09 -
Cool the bread in the pan for 10 minutes, then lift to a wire rack to cool completely. For the glaze, whisk sour cream, powdered sugar, vanilla, and just enough milk to create a smooth, pourable consistency. Drizzle evenly over the cooled loaf.
# Helpful Notes:
01 -
For best flavor and moist texture, allow the bread to rest overnight before serving.
02 -
Apples should be diced finely and allowed to macerate until juices thicken for optimal swirl effect.
03 -
Unglazed bread freezes well for up to three months; glaze after thawing for a fresh finish.