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Amish Apple Fritter Bread with Sweet Glaze

Close-up of sliced apple fritter bread drizzled with white vanilla glaze on a white plate.
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Make a moist, sliceable loaf that tastes like a classic apple fritter, featuring tender apples and a rich cinnamon swirl, topped with a simple vanilla glaze.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 cups peeled, cored, and diced Granny Smith apples (about 2 medium apples)
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon (for swirl)
  • 1/4 cup granulated sugar (for swirl)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, 1 teaspoon cinnamon, and salt. Set aside.
  3. In a large bowl, cream the softened butter and 1 cup granulated sugar together until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  5. In a separate small bowl, toss the diced apples with the brown sugar and 1 tablespoon cinnamon until coated.
  6. Gently fold the coated apples into the batter.
  7. In a small bowl, mix the remaining 1/4 cup granulated sugar with the remaining 1/2 teaspoon cinnamon.
  8. Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Top with the remaining batter, and then sprinkle the rest of the cinnamon-sugar mixture on top. Use a knife to gently swirl the topping into the batter a few times.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 40 minutes.
  10. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  11. While the bread cools, prepare the glaze: Whisk together the powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla until smooth.
  12. Drizzle the glaze over the cooled bread loaf before slicing and serving.

Notes

  • For the best texture, use firm, tart apples like Granny Smith.
  • Do not overmix the batter after adding the flour; this keeps the bread tender.
  • If you prefer a thinner glaze, add milk one teaspoon at a time until you reach your desired consistency.

Nutrition

Find it online: https://whiskdaily.com/apple-fritter-bread-recipe-amish-style/