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Amish Apple Fritter Bread

Amish apple fritter bread with a cinnamon-sugar apple swirl bakes into a tender, golden loaf with caramelized apple pieces. The loaf is glazed while warm for a sweet finish.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Dry and fruit
  • 0.3333333333 cup brown sugar Packed
  • 2 tsp cinnamon Divided for tossing apples and sprinkling the loaf
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 apples Peeled and finely diced
Wet and leavening
  • 0.6666666667 cup granulated sugar
  • 0.5 cup unsalted butter Softened
  • 2 eggs
  • 1.5 tsp vanilla extract
  • 0.5 cup whole milk
Glaze
  • 0.5 cup powdered sugar
  • 2 tbsp milk For glaze

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the bread releases cleanly.
  2. Mix the brown sugar and 2 teaspoons cinnamon, then toss half with the diced apples and set both the spiced apples and remaining sugar mixture aside for layering.
Make the batter
  1. Beat the softened butter and granulated sugar until light and fluffy, then beat in the eggs and vanilla extract.
  2. Whisk the flour, baking powder, baking soda, and salt together.
  3. Alternate adding the dry mixture and whole milk to the butter mixture, mixing just until combined.
Assemble and bake
  1. Pour half the batter into the prepared pan to create the first layer.
  2. Layer half the apple mixture over the batter, then sprinkle the remaining cinnamon-brown sugar mixture over the apples.
  3. Add the remaining batter and top with the remaining apples so the loaf bakes with visible apple pockets.
  4. Bake for 55-60 minutes at 350°F until a toothpick comes out clean (look for a golden top).
Glaze
  1. Whisk powdered sugar with 2 tablespoons milk to form a drizzleable glaze.
  2. Drizzle the glaze over the loaf while it is still warm so it soaks slightly into the crumb.

Notes

Pro tip: dice the apples small and even so they cook through and distribute caramelized bits throughout the loaf. Store covered in the refrigerator up to 4 days; rewarm slices in the oven at 300°F for about 8-10 minutes. Freezing works well up to 2 months. For a lighter option, use half the butter (replace the rest with plain Greek yogurt) and expect a slightly softer, less rich crumb.