This Amish Apple Fritter Bread is a cozy, old-fashioned treat—soft, moist bread swirled with cinnamon-spiced apples and topped with a sweet glaze. Perfect for breakfast, dessert, or a comforting snack with coffee or tea!
Ingredients
- For the Bread:
- 1/2 cup 1 stick unsalted 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
- 1/2 cup whole milk
- For the Apple Filling:
- 2 medium apples peeled, cored, and diced
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- For the Cinnamon Swirl:
- 1/3 cup light brown sugar packed
- 1 teaspoon ground cinnamon
- For the Glaze:
- 1/2 cup powdered sugar
- 1 –2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven: Set oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Make apple filling: In a small bowl, toss diced apples with 2 tablespoons sugar and 1 teaspoon cinnamon. Set aside.
- Mix batter: In a large mixing bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Combine dry ingredients: In a separate bowl, whisk together flour and baking powder. Add dry mixture into the wet batter, alternating with milk, beginning and ending with flour. Mix until just combined.
- Prepare swirl mixture: Stir together brown sugar and cinnamon in a small bowl.
- Assemble bread: Spread half the batter into prepared pan. Top with half of the apple mixture, then sprinkle with half of the brown sugar-cinnamon mixture. Repeat layers with remaining batter, apples, and cinnamon-sugar.
- Swirl it: Use a knife to gently swirl through the layers for a marbled effect.
- Bake: Place loaf pan in oven and bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow bread to rest in the pan for 10 minutes, then remove and cool on a wire rack.
- Glaze: Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled bread before slicing.