There’s something magical about fall that crisp breeze, the soft hum of cinnamon drifting through the kitchen, and the way a simple loaf can fill a home with warmth.
This Easy Amish Apple Fritter Bread captures that feeling perfectly: tender chunks of apple nestled in a moist cinnamon crumb, finished with a sweet glaze that sparkles like morning frost.

It’s cozy baking at its best simple, heartwarming, and ridiculously good whether you serve it with coffee on a lazy morning or as dessert after dinner.
Let’s be honest, once you try it, it might just become your signature fall recipe.

Why You’ll Love This Amish Apple Fritter Bread

Unbeatable Flavor: Every slice bursts with juicy apples, brown sugar, and cinnamon warmth — like an apple fritter in bread form.
Easy to Make: No mixer needed, no complicated steps. Just one bowl, one loaf pan, and a handful of pantry staples.
Versatile: Make it into muffins, mini loaves, or even an apple cake — same batter, endless options.
Freezer-Friendly: Perfect for make-ahead breakfasts or last-minute guests.
Crowd-Pleaser: It’s that recipe everyone asks for after one bite.

Ingredients You’ll Need

For the Bread

3 cups medium baking apples, chopped (Honeycrisp or Empire recommended)
1 cup light brown sugar
2 tsp ground cinnamon
1 tsp ground ginger (optional)
1 large egg
1 cup white granulated sugar
½ cup vegetable oil (or applesauce substitute)
1 cup full-fat sour cream (or Greek yogurt)
1 tsp vanilla extract (almond extract for variation)
2 cups all-purpose flour (use 1:1 gluten-free blend if needed)
1 tsp baking soda
1 tsp kosher salt

For the Glaze

1 cup powdered sugar
2 tbsp milk (dairy or almond milk)
½ tsp vanilla extract

How to Make Amish Apple Fritter Bread (Step-by-Step)

Preheat your oven to 350°F (175°C). Lightly coat a loaf pan with nonstick spray or line it with parchment for easy release.
Prepare the apples: In a small bowl, combine chopped apples, brown sugar, cinnamon, and ginger. Toss gently and set aside.
Mix the wet ingredients: In a large bowl, whisk together egg, granulated sugar, oil, sour cream, and vanilla until smooth and creamy.
Add the dry ingredients: In another bowl, mix flour, baking soda, and salt. Gradually fold this into the wet mixture until just combined — don’t overmix!
Add apples: Fold in most of the apple mixture. Pour the batter into your prepared loaf pan and smooth the top.
Top it off: Spoon the remaining apple mixture over the batter and gently press it down.
Bake: Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let it cool in the pan for 30 minutes, then transfer to a wire rack.
Glaze: Whisk together powdered sugar, vanilla, and milk until smooth. Drizzle over the cooled bread and let it set.

Tips & Tricks for Perfect Results

Use firm apples like Honeycrisp, Empire, or Granny Smith for the perfect balance of tartness and texture.
Don’t overmix — a few lumps are fine. Overmixing will make the bread dense instead of tender.
Cool before glazing to prevent the icing from melting off.
Double the batch — this bread disappears faster than you think.
Store properly: Wrap tightly in plastic or an airtight container; it stays fresh up to a week.

Variations & Substitutions

Vegan Version: Use a flax egg (1 tbsp ground flax + 2½ tbsp water), coconut yogurt instead of sour cream, and almond milk in the glaze.
Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free blend.
Muffin Style: Bake in a muffin tin for 20–22 minutes. Perfect for on-the-go breakfasts.
Bundt Cake: Pour into a 6-cup bundt pan and bake until internal temp reaches 200°F.
Nutty Twist: Add ½ cup chopped pecans or walnuts for crunch.
Pumpkin Blend: Mix in ½ cup pumpkin puree for a spiced fall twist.

Serving Suggestions

Pair your warm slice with:

A scoop of vanilla ice cream for dessert.
A mug of chai latte or apple cider for cozy afternoons.
A side of Greek yogurt and fresh berries for breakfast balance.
Warm caramel drizzle for that extra indulgent touch.

What’s the best time to serve it?

Honestly — anytime. Breakfast, brunch, snack, or dessert. It’s the kind of recipe that makes sense whenever the craving hits.

Common Mistakes to Avoid

Using soft apples: They’ll break down too much and make the bread mushy.
Skipping the cool time: Transferring too early can cause cracks.
Overbaking: Check around 50 minutes — the edges should be golden, not dark.
Overmixing: Fold gently; treat it like a muffin batter.

Why did my bread sink in the middle?

That usually means it wasn’t baked long enough or was overfilled with apples. Use a toothpick test to ensure the center is fully cooked.

Frequently Asked Questions

What apples work best for Amish Apple Fritter Bread?

Honeycrisp, Granny Smith, or Pink Lady — they hold shape and offer the perfect sweet-tart balance.

Can I make it ahead of time?

Yes! Prepare the batter a day in advance and store it covered in the fridge. Bake fresh the next morning.

Can I freeze it?

Absolutely. Wrap tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat slices for 20 seconds in the microwave.

How can I make it dairy-free?

Swap sour cream for coconut yogurt and milk for almond milk in the glaze — the flavor stays rich and satisfying.

Nutrition Information (Per Slice)

Nutrient	Amount
Calories	240 kcal
Carbohydrates	35 g
Protein	3 g
Fat	10 g
Saturated Fat	1.5 g
Sodium	150 mg
Fiber	1 g
Sugar	15 g
Vitamin C	4 mg
Iron	6 mg

A Slice of Fall Comfort

Every loaf of this Easy Amish Apple Fritter Bread feels like an old-fashioned hug warm, familiar, and just a little bit indulgent.
It’s not just bread; it’s a reminder that the simplest things a crisp apple, a swirl of cinnamon, a drizzle of glaze can create extraordinary moments.

So go ahead, bake a loaf, slice it thick, and share it with someone you love.
Because honestly, the smell alone is worth it.