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.
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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.
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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.
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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.
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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.
Easy Amish Apple Fritter Bread | Cozy Fall Baking Recipe
Ingredients
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
Instructions
- 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.
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