Amish Apple Fritter Bread

Warm slices of Amish apple fritter bread have become a signature comfort in my kitchen whenever crisp apples hit the market. With a tender crumb packed with spiced apples and a sweet cinnamon glaze, it strikes the perfect balance between treat and breakfast. Whether I bake it for a fall brunch or just to make the house smell incredible, this bread never lasts long in my family.

I first made this when my kids begged for something apple-filled after our orchard trip. Now it always signals a cozy weekend ahead.

Ingredients

• All purpose flour: gives the bread its soft yet sturdy base Look for unbleached flour for best texture
• Large eggs: add rich flavor and keep the loaf tender Use room temperature eggs for smooth blending
• Unsalted butter: infuses moisture and richness Choose high-fat content if possible for flavor
• Ground cinnamon: for warmth and depth Seek out freshly ground or quality spice from a reputable brand
• Granulated sugar: ensures sweetness throughout
• Baking powder and baking soda: help the loaf rise evenly and give softness
• Salt: brings balance so flavors shine
• Buttermilk: keeps every bite moist and tangy Always use room temperature and shake well before measuring
• Vanilla extract: rounds out all the flavors Use pure vanilla for best results
• Light brown sugar: adds a hint of molasses to the cinnamon swirl Choose soft fresh brown sugar for easy mixing
• Apples: should be crisp and tart such as Granny Smith or Honeycrisp Peel and dice just before using to avoid browning
• Powdered sugar: creates a smooth sweet glaze Sift if needed to avoid lumps
• Heavy cream or milk: makes the glaze silky and helps it drizzle beautifully

Instructions

Prepare the Pan:

Line a standard loaf pan with parchment and grease the paper with spray or butter to guarantee easy release at the end You do not want your beautiful loaf to stick after all that work

Make the Swirl Mixture:

Mix brown sugar and cinnamon in a small bowl Separating this step means you get those beautiful bakery style ribbons throughout the bread

Combine Dry Ingredients:

Whisk flour salt baking powder cinnamon and soda until thoroughly blended This ensures even rising and no clumps of baking powder hiding in your bread

Prep the Apples:

Dice apples finely and toss them with brown sugar and cinnamon The sugar draws out a bit of juice from the apples allowing for caramelized bites throughout the loaf

Cream Butter and Sugar:

In your largest bowl, beat softened butter with granulated sugar until pale and fluffy This can take several minutes with a handheld mixer and creates the foundation for a tender crumb

Add the Eggs and Vanilla:

Beat in eggs one at a time followed by vanilla extract This step ensures your bread will bake up rich but never eggy

Alternate Dry Ingredients and Buttermilk:

Mix the flour mixture in thirds with buttermilk between each addition This method keeps the batter smooth and prevents overmixing which can make quick breads tough

Layer the Batter and Fillings:

Pour half the batter into the pan then layer in half of the apple mixture and half the cinnamon sugar Sprinkle evenly for a dramatic swirl Add the rest of the batter to fill the pan three quarters of the way then finish with the remaining apples and cinnamon sugar

Bake:

Set in a preheated oven for 50 to 65 minutes It is done when a toothpick inserted in the center comes out clean or with just a few soft crumbs Start checking around 50 minutes

Cool and Glaze:

Let the bread rest in the pan for about 15 minutes Turn out onto a cooling rack and allow it to reach room temperature Mix the glaze by whisking powdered sugar cinnamon and either cream or milk Drizzle over the top for that signature sticky sheen

Slice and Serve:

Share thick slices warm or at room temperature

Cinnamon is my absolute favorite spice so I tend to add a generous hand to the batter The best part is watching everyone fight over the pieces with the most apple swirl My grandmother swore by adding an extra splash of vanilla and I have kept that tradition

Storage Tips

Keep the bread at room temperature tightly wrapped in foil or beeswax wrap for up to three days For longer storage refrigerate for up to a week Bring to room temperature or microwave gently before serving Freezing works well too Slice before freezing so you can thaw just a piece or two as needed

Ingredient Substitutions

You can use a dairy-free buttery spread and almond milk with a splash of lemon juice in place of buttermilk for a lactose-free option Try pears instead of apples for a twist or swap the cinnamon with apple pie spice for extra complexity If you are out of brown sugar simply mix a bit of molasses into white sugar

Serving Suggestions

Serve this bread warm for breakfast with a little extra melted butter on the side For dessert try toasting a slice and topping it with vanilla ice cream and a drizzle of caramel It is also the perfect addition to a fall brunch spread next to eggs and fresh fruit

Cultural and Historical Context

Apple breads have deep roots in American baking especially in farming communities like the Amish who value homemade goods and making the most of what is in season Spiced quick breads have been a comfort tradition reaching far beyond Amish country into home kitchens across America

Seasonal Adaptations

Cubes of pear can be swapped with apples in winter A dusting of cardamom mixed into the cinnamon for a fall twist Toss a handful of toasted pecans in with the apples for crunch

Success Stories

Every time I bring this bread to a gathering people ask for the recipe One neighbor confessed she started making it weekly for her grandkids who now call it magic apple bread It is always a hit wherever it goes

Freezer Meal Conversion

Let the loaf cool completely then wrap tightly in plastic and foil Label before freezing It can be frozen for up to three months When craving a slice simply thaw on the counter and reheat in a low oven for that fresh baked feel

This tender bread brings together everything I love about baking in the fall. Try it once and you will see why it has become a request at every gathering.

Common Recipe Questions

→ What type of apples work best?

Firm varieties like Granny Smith or Honeycrisp keep their shape and provide a nice tartness.

→ How do I store the loaf?

Keep the bread wrapped in plastic at room temperature for up to 2 days, or refrigerate for longer freshness.

→ Can I freeze this bread?

Yes, wrap tightly in plastic and foil. Freeze for up to 2 months. Thaw at room temperature and enjoy.

→ How do I know when it is done baking?

A toothpick should come out with just a few crumbs attached when inserted into the center of the loaf.

→ Can I substitute the buttermilk?

If you don't have buttermilk, stir 1/2 tablespoon lemon juice into 1/2 cup milk and let sit for 5 minutes.