Amish Apple Fritter Bread

Celebrate apple season with this irresistible Amish apple fritter bread, bursting with tart apple chunks, swirls of warm cinnamon sugar, and finished with a sweet glaze. It’s the cozy flavor of a classic apple fritter in easy-to-slice loaf form—perfect for gifting or adding to your holiday table.

Love More Apple Recipes? Try My Caramel Apple Pie Cheesecake or this Apple Crumble Cheesecake next.

Why You’ll Love This Amish Apple Fritter Bread

What I love most is how this bread fools everyone into thinking you’re some kind of baking genius. The smell hits you first – that warm cinnamon and apple combo that makes people wander into your kitchen like zombies. Then you cut into it and see those beautiful swirls of cinnamon sugar running through the tender crumb, with chunks of apple in every bite.

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Ingredient List

For the Bread:

• 1/3 cup butter, softened (don’t even think about margarine)
• 2/3 cup white sugar
• 2 eggs, room temp
• 1½ teaspoons vanilla
• 1½ cups flour
• 1¾ teaspoons baking powder
• ½ cup milk
• 1 big Granny Smith apple, peeled and chopped

For the Swirl:

• 1/3 cup brown sugar, packed down
• 1 teaspoon cinnamon

For the Glaze:

• ½ cup powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon vanilla

Why These Ingredients Work

Here’s what I’ve learned after making this bread dozens of times. The butter and sugar need to be creamed really well – I’m talking 3-4 minutes with the mixer. This creates air pockets that make the bread light instead of dense like a brick.

Those Granny Smith apples are non-negotiable for me. I tried using Gala once and they just turned to mush. Granny Smiths keep their shape and add that tart bite that balances out all the sweetness. I dice them small so they don’t create weird wet spots in the finished bread.

The brown sugar and cinnamon mixture is where the magic happens. When you swirl it through, it creates these gorgeous ribbons that look impressive but are actually foolproof to make.

Essential Tools and Equipment

• 8×4-inch loaf pan (this size is perfect for the right texture)
• Electric mixer (hand mixer works great)
• Large mixing bowls
• Medium bowl for the cinnamon sugar
• Sharp knife for dicing apples
• Wire cooling rack
• Small bowl for the glaze

How To Make Amish Apple Fritter Bread

Step 1: Get Everything Ready

Set your oven to 350°F and grease an 8×4-inch loaf pan really well. I use butter and then shake some flour around in there because I hate when things stick.

Step 2: Make Your Cinnamon Sugar

Mix the brown sugar and cinnamon in a small bowl. This is going to create those pretty swirls everyone always asks about.

Step 3: Mix the Main Batter

Beat the softened butter and white sugar together until it’s fluffy – about 3 minutes with an electric mixer. Add the eggs one at a time, then the vanilla.

Mix the flour and baking powder in another bowl, then add it to your butter mixture along with the milk. Don’t overdo it here – just mix until you can’t see flour anymore.

Step 4: Layer Everything

Put half the batter in your loaf pan. Sprinkle half the diced apples over it, then half the cinnamon sugar mix. Add the rest of the batter (it won’t cover perfectly and that’s fine), then the remaining apples and cinnamon sugar.

Step 5: Make It Pretty

Take a butter knife and swirl it through everything a few times. You want ribbons, not a muddy mess, so don’t go crazy.

Step 6: Bake It

Put it in the oven for 55-60 minutes. It’s done when a toothpick comes out clean or with just tiny crumbs on it.

Step 7: The Glaze

Let the bread cool completely (this is torture but necessary). Mix the powdered sugar, milk, and vanilla until smooth, then drizzle it all over the top.

Expert Tips

Everything needs to be room temperature. I learned this the hard way when I tried to rush it with cold eggs and butter. The batter looked curdled and gross, and the finished bread was dense. Now I take everything out about an hour before I start baking.

Don’t mix the batter too much. Once you add the flour, just stir until you can’t see white streaks anymore. I used to think more mixing meant fluffier bread, but it actually makes it tough and chewy.

Personal Secret: I always toss my apple pieces with a tablespoon of flour before adding them. This stops them from sinking to the bottom and creating a soggy mess down there.

Pro Tips & Cooking Hacks

• The bread is ready when a toothpick comes out mostly clean – a few tiny crumbs are fine, but wet batter means it needs more time
• If your apples keep sinking, coat them in flour first before adding to the batter
• For the glaze, start with less milk and add more until it’s thick enough to stay put but thin enough to drizzle nicely
• I always make this in an 8×4 pan because 9×5 makes it too flat and it doesn’t cook evenly

Flavor Variations & Suggestions

I’ve tried a bunch of different versions of this recipe over the months:

• With caramel drizzle: I swirled in 2 tablespoons of caramel sauce with the cinnamon sugar – amazing but really sweet
• Nutty version: Added chopped pecans with the apples – my father-in-law’s favorite
• Extra spicy: Used a bit of nutmeg and allspice with the cinnamon for more complexity
• Maple twist: Replaced the vanilla in the glaze with maple extract – perfect for fall

Make-Ahead Options

This bread gets better after sitting overnight – something about the flavors melding together. I usually make it the day before I want to serve it. Just wrap it tight in plastic wrap and leave it on the counter.

If you want to make it further ahead, wrap the cooled bread (skip the glaze) in plastic wrap and freeze it for up to 3 months. Let it thaw overnight, then add the glaze before serving.

Recipe Notes & Baker’s Tips

Don’t stress about making this perfect – it’s supposed to be homestyle and a little rustic. The first time I made it, my swirls looked more like muddy streaks, but it still tasted incredible.

If your batter seems thick, that’s normal. The apples release juice while baking and everything evens out. I used to add extra milk thinking I was helping, but it made the texture weird.

Serving Suggestions

I eat this bread way too many different ways:

• Warm with butter and my morning coffee (the classic)
• Toasted with a drizzle of honey when it’s a day or two old
• With vanilla ice cream for dessert when I’m feeling fancy
• Cut into thick slices for weekend brunch when the kids have friends over

How to Store Your Amish Apple Fritter Bread

Store covered at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze (without glaze) for up to 3 months. To reheat, warm individual slices in the microwave for 10-15 seconds or toast lightly.

Allergy Information

Contains: Wheat, eggs, dairy Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend Dairy-Free: Use vegan butter and plant-based milk

Questions I Get Asked A Lot

Can I use different apples?

Granny Smiths work best because they stay firm, but I’ve had decent luck with Honeycrisp too.

My bread turned out dense – what happened?

Probably overmixed or cold ingredients. Room temperature everything and gentle mixing are key.

Can I make two loaves at once?

Yes! Double everything and use two pans, or use a 9×13 dish and adjust the baking time.

How do I know when it’s actually done?

Toothpick should come out clean or with just a few tiny crumbs, and the top should spring back when you touch it lightly.

This recipe has become such a staple in our house that I actually keep the dry ingredients mixed together in a jar so I can whip it up whenever the mood strikes. My teenage daughter even made it for her friend’s birthday last month, which honestly made me prouder than any report card ever could.

Hope your family loves this as much as mine does – and don’t be surprised if you find yourself making it way more often than you planned!

💬 Tried this recipe? Leave a comment and rating below! I love hearing about your baking adventures and any creative twists you’ve added.