Description
This incredible Amish Apple Fritter Bread combines tender, moist bread with chunks of tart apples and cinnamon sugar swirls, topped with a sweet vanilla glaze.
Ingredients
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
Instructions
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.
Mix the brown sugar and cinnamon in a small bowl. This is going to create those pretty swirls everyone always asks about.
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.
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.
Take a butter knife and swirl it through everything a few times. You want ribbons, not a muddy mess, so don’t go crazy.
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.
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.
Notes
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
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American