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Amish Apple Fritter Bread

Amish apple fritter bread bakes into a tender, loaf-style crumb with a cinnamon-sugar apple swirl throughout. The loaf is topped with a quick powdered sugar glaze while warm for a soft, sweet finish.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Apple bread
  • 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
  • 2 apples peeled and finely diced
Glaze
  • 0.5 cup powdered sugar
  • 2 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350F and grease a 9x5 loaf pan with a light coating for easy release.
  2. Mix brown sugar and cinnamon together, then toss half with the diced apples; set the remaining cinnamon-brown sugar and the apples aside.
Make the batter
  1. Beat softened butter and granulated sugar until light and fluffy, then beat in the eggs and vanilla until smooth.
  2. Whisk flour, baking powder, baking soda, and salt together.
  3. Alternate adding the dry mixture and the whole milk to the butter mixture, mixing just until the batter comes together.
Assemble the loaf
  1. Pour half the batter into the prepared loaf pan and spread it evenly.
  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 finish with the remaining apples arranged in an even layer.
Bake and glaze
  1. Bake at 350F for 55-60 minutes, until a toothpick inserted in the center comes out clean.
  2. Drizzle the powdered sugar glaze over the loaf while still warm, letting it soak slightly into the tender crumb.

Notes

Pro tip: keep the apples finely diced so they bake into the loaf evenly without large pockets of wet fruit. Store covered at room temperature for up to 2 days or refrigerate up to 5 days; rewarm slices for best texture. Freezing is yes—wrap tightly and freeze up to 2 months. For a lighter option, use low-fat milk in both the batter and glaze while keeping the butter amount the same.