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Amish Apple Fritter Bread

Amish apple fritter bread with a cinnamon-sugar apple swirl baked into a tender loaf, then finished with a simple powdered sugar glaze. Expect caramelized apple pieces throughout and a golden loaf that slices clean.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 0.3333333333 cup brown sugar Packed
  • 2 tsp cinnamon Use in apple mixture and remaining topping
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet ingredients
  • 0.6666666667 cup granulated sugar
  • 0.5 cup unsalted butter Softened
  • 2 eggs
  • 1.5 tsp vanilla extract
  • 0.5 cup whole milk
Apple mixture
  • 2 apples Peeled and finely diced
Glaze
  • 0.5 cup powdered sugar
  • 2 tbsp milk For glaze

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 loaf pan

Method
 

Preheat and prep the pan
  1. Preheat your oven to 350F, then grease a 9x5 loaf pan so the bread releases easily.
Mix cinnamon sugar and coat apples
  1. Mix the brown sugar and cinnamon together, then toss half with the diced apples and set the coated apples aside.
  2. Set the remaining cinnamon-brown sugar aside for later layering and topping.
Cream butter and sugar
  1. Beat the softened butter and granulated sugar until light and fluffy, then add the eggs and vanilla and beat until combined.
Combine dry and wet ingredients
  1. Whisk the flour, baking powder, baking soda, and salt together.
  2. Alternate adding the dry mixture and the whole milk to the butter mixture, mixing just until the batter is smooth.
Layer batter and apples
  1. Pour half the batter into the prepared loaf pan.
  2. Layer half the apple mixture over the batter, then sprinkle the remaining cinnamon-brown sugar over the apples.
  3. Pour the remaining batter on top and arrange the remaining apples over the surface.
Bake
  1. Bake for 55-60 minutes at 350F until a toothpick comes out clean.
Glaze and serve
  1. Whisk powdered sugar with milk to make a pourable glaze, then drizzle it over the warm loaf.

Notes

For the best crumb, don’t overmix once the flour goes in—mix only until you no longer see dry streaks. Store in an airtight container in the fridge for up to 4 days; freeze slices for up to 2 months, thaw in the refrigerator overnight. For a dairy-light option, use plant-based butter and unsweetened plant milk in the same amounts (the texture will be slightly softer but still works).