The first cool snap of autumn always draws me straight to the kitchen, and honestly, nothing beats the smell of Amish apple fritter bread baking in the oven. Warm cinnamon, tender apples, and that sticky, sweet swirl—it’s pure comfort. I remember making this for the first time when a neighbor dropped off a bag of crisp orchard apples. I was craving something cozy, but didn’t want the fuss of frying—so I turned my favorite fall treat into a loaf that’s as easy as it is irresistible.
This Amish apple fritter bread recipe is my go-to when I want to channel those harvest festival vibes, but also need something simple enough to whip up on a busy weeknight. It’s loaded with real apple chunks, a cinnamon-sugar swirl, and topped with a vanilla glaze that soaks right in. Kids love it, adults sneak extra slices, and it’s become our unofficial “welcome fall” tradition. If you’re chasing that nostalgic, bakery-style flavor without complicated steps, you’re in the right place.
I’ve tested this recipe more times than I can count—yes, even swapping out different apples and tweaking the batter until the texture hit that perfect spot between fluffy and dense. Amish apple fritter bread isn’t just a treat; it’s a slice of old-fashioned comfort that’s packed with autumn flavor. Whether you’re a seasoned baker or just starting out, you’ll find this bread easy to master, and even easier to love. So, grab your favorite apples and let’s get baking!
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 1 hour, so you can have homemade Amish apple fritter bread on the table without spending your whole afternoon.
- Simple Ingredients: No fancy stuff needed—just pantry staples, fresh apples, and a handful of spices.
- Perfect for Any Occasion: This bread shines at brunch, makes a dreamy after-school snack, and is always a hit for family gatherings—or just a cozy night in.
- Crowd-Pleaser: I’ve served this to kids, grandparents, picky eaters, and skeptics—everyone asks for seconds (or thirds!).
- Unbelievably Delicious: The apples stay juicy, the cinnamon-sugar swirl melts into the bread, and the vanilla glaze ties it all together. Each bite tastes like fall in a slice.
What sets this Amish apple fritter bread apart? It’s all about the layering—half the apples go in the middle, half on top, so you get bursts of fruit in every bite. Swirling cinnamon sugar right into the batter gives those classic fritter flavors, but in a low-effort loaf form. I blend the apples by hand (chunky, not mushy!), which makes the texture more interesting than your average quick bread. Plus, the glaze is simple but soaks in like a donut topping.
Honestly, this recipe is more than the sum of its parts. It’s comfort food with a twist—lower in fat than fried fritters, easier to make, but still that warm, nostalgic treat you crave. If you love recipes that feel homemade and welcoming, Amish apple fritter bread is sure to become a staple in your kitchen.
Ingredients Needed
This Amish apple fritter bread uses real, wholesome ingredients that come together for bold flavor and a melt-in-your-mouth crumb. Most of these are pantry staples, and you can easily swap a few items if needed—no specialty shopping required!
- For the Bread Batter:
- 2 cups (250g) all-purpose flour (you can substitute with gluten-free flour blend)
- 2/3 cup (135g) granulated sugar
- 1/2 cup (120ml) unsalted butter, softened (adds richness)
- 2 large eggs, room temperature
- 1/2 cup (120ml) whole milk (use dairy-free milk for a vegan option)
- 2 tsp baking powder
- 1 tsp vanilla extract (pure vanilla gives best flavor)
- 1/4 tsp salt
- For the Apple Layer:
- 2 cups (about 2 medium) apples, peeled and chopped into 1/2-inch pieces (Honeycrisp or Granny Smith work great—choose your favorite!)
- 1 tbsp lemon juice (keeps apples from browning and adds brightness)
- For the Cinnamon-Sugar Swirl:
- 1/3 cup (70g) brown sugar, packed
- 2 tsp ground cinnamon
- For the Vanilla Glaze:
- 1/2 cup (60g) powdered sugar
- 1-2 tbsp milk (adjust for consistency)
- 1/2 tsp vanilla extract
Ingredient tips: If you want a tart bite, stick with Granny Smith apples. For sweeter bread, go with Fuji or Gala. I’ve made this with coconut oil instead of butter, and almond milk instead of dairy—both worked nicely! You can also toss in a handful of chopped walnuts for crunch or swap in pears for a late-fall twist.
If you’re short on apples, mix in some applesauce (about 1/2 cup) for extra moisture. I love King Arthur flour for baking, but any unbleached all-purpose flour will do the trick. The cinnamon-sugar layer is where the magic happens, so don’t skip it!
Equipment Needed
- 9×5-inch (23x13cm) loaf pan (standard size is perfect—glass or metal both work)
- Mixing bowls (at least two: one for dry, one for wet ingredients)
- Whisk (handy for blending eggs and sugar)
- Rubber spatula or wooden spoon (for folding batter gently)
- Peeler (for prepping apples quickly)
- Sharp knife (for chopping apples into even pieces)
- Measuring cups and spoons (accuracy matters in baking!)
- Wire rack (for cooling—optional, but makes a difference)
If you don’t have a loaf pan, you can make this bread in a square cake pan (8×8-inch) or even muffin tins—just adjust the baking time. I’ve used ceramic pans and metal pans; both turn out great. For budget-friendly options, I’ve had good luck with basic nonstick pans, but do grease well so the bread pops out easily. Keep your whisk clean for the glaze, and hand-wash loaf pans to avoid warping.
Preparation Method
- Preheat the oven & prep pan: Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray. Line with parchment for easy removal—trust me, it makes cleanup a breeze.
- Prepare the apple layer: Peel and chop apples into 1/2-inch cubes. Toss with lemon juice in a small bowl. This keeps them fresh and gives a little zing.
- Mix cinnamon-sugar: In another bowl, combine brown sugar and cinnamon. Stir until evenly blended. This is your swirl magic!
- Make the batter: In a large mixing bowl, cream together softened butter and granulated sugar with a whisk or hand mixer—about 2 minutes, until fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry mix to wet, alternating with milk. Start and end with flour. Don’t overmix—stop once just combined. Batter will be thick and creamy.
- Layer the bread: Spoon half the batter into prepared pan and spread evenly. Top with half the apple mixture, then sprinkle half the cinnamon-sugar blend. Lightly press apples into batter with a spatula.
- Add second layer: Repeat with remaining batter, apples, and cinnamon-sugar. Swirl gently with a butter knife for that classic fritter effect, making figure eights through the batter. Don’t over-swirl, or you’ll lose the pretty layers.
- Bake: Bake in preheated oven for 50-60 minutes, or until a toothpick inserted in center comes out clean and top is golden brown. If top is browning too fast, tent loosely with foil after 40 minutes.
- Cool: Let bread cool in pan for 15 minutes, then transfer to wire rack. Bread needs to cool before glazing, or the glaze will melt right off.
- Make the glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled bread. Let glaze set for 20 minutes before slicing.
Troubleshooting: If your bread sinks in the middle, it’s usually underbaked—add 5-10 minutes next time. If apples clump at the bottom, dice smaller and layer evenly. Batter too thick? Add a splash of milk. If glaze is too runny, just add more powdered sugar until it’s the consistency you want.
Sensory cues: The bread should smell like cinnamon and apples when ready. The crust turns golden, and a crack down the middle is a good sign! When slicing, the apples should look juicy, not mushy. My secret: always taste a corner piece—it’s got the most caramelized bits.
Cooking Tips & Techniques
Baking Amish apple fritter bread isn’t rocket science, but a few tricks help nail that bakery-style texture every time. Here’s what I’ve learned (sometimes the hard way):
- Don’t overmix: Stir batter just until flour disappears. Overmixing makes bread tough, not tender.
- Apple size matters: Chop apples evenly for consistent baking. Big chunks can weigh down batter or stay crunchy, while tiny pieces fade into the crumb.
- Swirl technique: Use a butter knife to gently swirl cinnamon-sugar—figure eights, not circles. Too much swirling muddles the layers.
- Check doneness: Ovens vary—start checking at 50 minutes. Toothpick should come out mostly clean, with maybe a few moist crumbs.
- Glaze timing: Wait until bread is cool before drizzling glaze. If you rush, it’ll melt and run off. Been there, done that!
- Multitasking: While bread bakes, clean up or prep the glaze. You’ll save time and the kitchen won’t feel chaotic.
- Consistency tip: Use a kitchen scale for flour and sugar if available. It keeps results reliable, especially for baking.
If you ever find your bread dry, double-check your apple amount and don’t skimp on the milk. I once forgot the vanilla and the bread tasted flat—never again! Always use fresh baking powder, and don’t be afraid to taste-test the glaze before pouring.
Variations & Adaptations
One of my favorite things about Amish apple fritter bread is its flexibility. Here’s how you can switch things up:
- Gluten-Free: Swap all-purpose flour for your favorite 1:1 gluten-free blend. I’ve tried Bob’s Red Mill and had great results—just add 1/4 tsp xanthan gum if not included.
- Vegan: Use coconut oil or plant-based butter, dairy-free milk, and flax eggs (2 tbsp ground flax + 5 tbsp water). The texture stays moist and tender!
- Nutty Crunch: Stir 1/2 cup (60g) chopped walnuts or pecans into the apple layer for extra texture. I love adding pecans for a Southern-style twist.
- Seasonal Fruit: Try pears or chopped peaches in place of apples for a late-summer or spring version. Works beautifully!
- Spice it Up: Add 1/4 tsp ground nutmeg or allspice for a deeper fall flavor. I sometimes toss in a pinch of cardamom if I’m feeling fancy.
- Different Cooking Methods: Make muffins by dividing batter into a greased muffin tin—bake 18-22 minutes at 350°F (175°C). Or use a cake pan for flatter, more caramelized edges.
- Allergen swaps: For egg allergy, use commercial egg replacer or applesauce (1/4 cup per egg).
My personal favorite variation? Using half apples, half pears, plus a sprinkle of chopped toasted hazelnuts. The flavor is rich, and the bread stays extra moist. Don’t be afraid to get creative—this recipe can handle it!
Serving & Storage Suggestions
Amish apple fritter bread is best served slightly warm, when the glaze is just set and the apples are still juicy. Slice thick for breakfast, or thin for a snack—either way, it’s a treat! For a pretty presentation, sprinkle a little extra cinnamon over the glaze or top with a few apple slices.
This bread pairs perfectly with a mug of hot cider or cinnamon tea. For a brunch spread, serve with scrambled eggs, crisp bacon, or fresh fruit. It’s also delicious alongside vanilla ice cream or whipped cream for dessert.
To store, wrap tightly in foil or plastic and keep at room temperature up to 2 days. For longer storage, refrigerate for up to 5 days. Freeze slices in an airtight container for up to 3 months—just thaw overnight and reheat in the microwave for 15-20 seconds. If the glaze gets sticky, add a fresh drizzle after reheating.
Flavors deepen after a day, so don’t worry if you make it ahead—the bread gets even better!
Nutritional Information & Benefits
Each slice (1/10th of loaf) packs about 220 calories, 6g fat, 38g carbs, and 3g protein. The apples offer fiber and vitamin C, while cinnamon helps balance blood sugar. Using whole milk and eggs adds protein, and swapping in plant-based options can make it dairy-free or lower in saturated fat.
This recipe is naturally nut-free (unless you add nuts), and you can make it gluten-free or vegan with the suggestions above. Always check your flour and baking powder labels for allergens, especially if serving to guests.
I like that this bread satisfies a sweet tooth without being over-the-top—you get all the cozy flavors of fall in a slightly lighter package. It fits into most balanced eating plans and makes a great treat for anyone seeking a little comfort with wholesome ingredients.
Conclusion
So, why should you make Amish apple fritter bread? It’s easy, cozy, and downright delicious—whether you’re a baking newbie or a seasoned pro. The recipe is endlessly adaptable, kid-approved, and packs that classic apple cinnamon flavor you crave when the leaves start to turn.
Customize it to fit your family’s tastes, dietary needs, or whatever apples are in season. For me, it’s the kind of bread that brings people together—one slice at a time. I love how it fills my house with the smell of autumn, and how each bite feels like a hug from the inside out.
If you try this recipe, let me know how it goes! Leave a comment with your tweaks, share your photos, or tag me on social—I love seeing how you make Amish apple fritter bread your own. Happy baking, and may your kitchen always smell like cinnamon and apples!
FAQs
Can I use applesauce instead of fresh apples?
You can swap up to half the apples for unsweetened applesauce (about 1/2 cup). It adds moisture but won’t give the same chunky fruit texture.
How do I know when the bread is done baking?
Insert a toothpick in the center—it should come out clean or with a few moist crumbs, and the top will be golden brown with a slight crack.
What kind of apples work best for Amish apple fritter bread?
Firm apples like Granny Smith, Honeycrisp, or Fuji hold their shape and give a good balance of sweet and tart. Really, any apple you love will work!
Can I make this bread ahead of time?
Yes! Bake and glaze, then store at room temp or in the fridge. Flavors actually deepen after a day—just reheat slices before serving if you like it warm.
Is it possible to double the recipe?
Absolutely—just use two loaf pans and bake side by side. You may need to add 5-10 minutes to the baking time, so check for doneness with a toothpick.
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Amish Apple Fritter Bread
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
Description
This cozy Amish apple fritter bread is packed with juicy apple chunks, a cinnamon-sugar swirl, and topped with a vanilla glaze. It’s easy to make, perfect for fall, and delivers all the nostalgic bakery-style flavor without the fuss of frying.
Ingredients
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup whole milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups apples, peeled and chopped into 1/2-inch pieces (about 2 medium apples)
- 1 tbsp lemon juice
- 1/3 cup brown sugar, packed
- 2 tsp ground cinnamon
- 1/2 cup powdered sugar
- 1–2 tbsp milk (for glaze)
- 1/2 tsp vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- Peel and chop apples into 1/2-inch cubes. Toss with lemon juice in a small bowl.
- In another bowl, mix brown sugar and cinnamon for the swirl.
- In a large mixing bowl, cream together softened butter and granulated sugar until fluffy (about 2 minutes). Add eggs one at a time, beating well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry mix to wet, alternating with milk. Start and end with flour. Mix just until combined.
- Spoon half the batter into prepared pan and spread evenly. Top with half the apple mixture, then sprinkle half the cinnamon-sugar blend. Lightly press apples into batter.
- Repeat with remaining batter, apples, and cinnamon-sugar. Swirl gently with a butter knife in figure eights.
- Bake for 50-60 minutes, or until a toothpick inserted in center comes out clean and top is golden brown. Tent with foil after 40 minutes if browning too quickly.
- Let bread cool in pan for 15 minutes, then transfer to wire rack. Cool completely before glazing.
- For glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled bread and let set for 20 minutes before slicing.
Notes
For best results, use firm apples like Granny Smith or Honeycrisp. Don’t overmix the batter for a tender crumb. Let bread cool before glazing to prevent glaze from melting. You can substitute gluten-free flour, plant-based butter, and dairy-free milk for dietary needs. Add chopped nuts for extra crunch or swap apples for pears for a seasonal twist.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of loaf)
- Calories: 220
- Sugar: 22
- Sodium: 180
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
Keywords: apple fritter bread, Amish bread, fall baking, cinnamon apple bread, quick bread, vanilla glaze, cozy recipes, autumn dessert
