Description

This Amish Apple Fritter Bread recipe is a delightful treat combining tender baked apples with warm spices like cinnamon and ginger. The bread features a moist texture from sour cream and vegetable oil, topped with a sweet powdered sugar glaze for the perfect finish. Ideal for breakfast, snacks, or dessert, this recipe yields a flavorful, aromatic loaf that’s easy to prepare and bake at home.

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

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Instructions

Preheat and Prepare Pan. Preheat your oven to 350 degrees F. Grease a loaf pan with nonstick spray or cake release to prevent sticking.
Mix Apple Mixture. In a medium bowl, combine the chopped apples, light brown sugar, cinnamon, and ginger. Stir well to coat the apples evenly and set aside.
Prepare Wet Ingredients. In a large bowl, whisk together the egg, white granulated sugar, vegetable oil, sour cream, and vanilla extract until the mixture is smooth and uniform.
Combine Dry Ingredients. In a separate bowl, whisk together the flour, baking soda, and kosher salt. Gradually add these dry ingredients to the wet ingredients and mix with a rubber spatula or wooden spoon until just nearly incorporated.
Fold in Apples. Gently fold in about three-quarters of the apple-cinnamon mixture into the batter. Avoid overmixing to keep the texture tender.
Fill and Top Loaf Pan. Pour the batter into the prepared loaf pan, then evenly distribute the remaining apple chunks on top of the batter.
Bake the Bread. Bake for 55 minutes or until the internal temperature reaches 200 degrees F and a toothpick inserted near the center comes out clean.
Cool the Bread. Allow the bread to cool in the pan for at least 30 minutes, preferably about an hour or until it reaches room temperature before removing to serve.
Prepare the Glaze. In a small bowl, whisk together the powdered sugar, vanilla extract, and milk until smooth. Adjust thickness by adding more powdered sugar if needed.
Glaze and Serve. Drizzle the glaze generously over the cooled apple fritter bread right before serving for a sweet finishing touch.

Notes

You can also bake this recipe in a 6-cup bundt pan to make an apple cake; just monitor the internal temperature to reach 200 degrees F.
Use baking apples like Empire, Pink Lady, Granny Smith, or Honeycrisp, which hold their shape well during baking.
This recipe works well in 8×4 inch, 9×5 inch, and 10.1×5.7×3.2 inch loaf pans.
Store leftover bread at room temperature wrapped in plastic wrap for up to 2 days or in the fridge for up to 1 week.
To freeze, wrap the cooled bread tightly in multiple layers of plastic wrap and place in a freezer-safe bag; it will keep for up to 3 months.
Thaw frozen bread on the counter overnight until fully defrosted and ready to eat.

Nutrition

Serving Size: 1 slice
Calories: 280 kcal
Sugar: 24 g
Sodium: 180 mg
Fat: 11 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 35 mg