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Amish Apple Fritter Bread

Amish apple fritter bread is baked into a tender loaf with a cinnamon-sugar apple swirl, then finished with a simple powdered sugar glaze. Expect soft crumb with caramelized apple pieces throughout—bake at 350°F for 55–60 minutes.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry and wet base
  • 0.3333333333 cup brown sugar Packed
  • 2 tsp cinnamon
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.6666666667 cup granulated sugar
  • 0.5 cup unsalted butter Softened
  • 2 eggs
  • 1.5 tsp vanilla extract
  • 0.5 cup whole milk
Apple filling and glaze
  • 2 apples Peeled and finely diced
  • 0.5 cup powdered sugar For glaze
  • 2 tbsp milk For glaze

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Mix brown sugar and cinnamon together, then toss half with the diced apples; set the remaining brown sugar-cinnamon mixture and apple mixture aside.
Make the batter
  1. Beat butter and granulated sugar until light and fluffy.
  2. Add eggs and vanilla and beat until well combined.
  3. Whisk flour, baking powder, baking soda, and salt together.
  4. Alternate adding the dry mixture and whole milk to the butter mixture, mixing just until incorporated.
Assemble and bake
  1. Pour half the batter into the prepared loaf pan, spreading it evenly.
  2. Layer half the apple mixture over the batter, then sprinkle the remaining cinnamon-brown sugar over the apples.
  3. Spoon the remaining batter over the top and add the remaining apples.
  4. Bake at 350°F for 55–60 minutes, until a toothpick comes out clean and the loaf is golden.
Glaze and finish
  1. Stir powdered sugar with milk to form a drizzleable glaze.
  2. Drizzle the glaze over the loaf while still warm so it soaks slightly into the crumb.

Notes

For clean slices, let the loaf cool in the pan for 10 minutes before lifting out and slicing. Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days; freeze whole or sliced for up to 2 months. For a lighter option, use reduced-fat milk in both the batter and glaze (texture may be slightly softer).