Amish Apple Fritter Bread (Print-Friendly Version)
Warm spiced loaf filled with apples and brown sugar, drizzled with creamy glaze. Perfect for breakfast or dessert.
# Ingredients You'll Need:
→ Loaf
01 -
190 grams all-purpose flour
02 -
2 large eggs, at room temperature
03 -
115 grams unsalted butter, softened
04 -
0.5 teaspoon ground cinnamon
05 -
135 grams granulated sugar
06 -
1 teaspoon baking powder
07 -
0.5 teaspoon baking soda
08 -
0.25 teaspoon salt
09 -
120 millilitres buttermilk, at room temperature
10 -
1 teaspoon vanilla extract
→ Cinnamon-Sugar Mixture
11 -
65 grams light brown sugar
12 -
1 heaping teaspoon ground cinnamon
→ Apple-Cinnamon Mixture
13 -
2 medium apples, peeled, cored, and diced into 6 mm pieces
14 -
1 teaspoon ground cinnamon
15 -
2 tablespoons light brown sugar
→ Glaze
16 -
120 grams powdered sugar
17 -
0.25 teaspoon ground cinnamon
18 -
30-45 millilitres heavy cream or milk
# How to Make It:
01 -
Preheat oven to 175°C. Line a 23x13 cm loaf pan with parchment paper and grease with nonstick spray.
02 -
In a small bowl, mix together the light brown sugar and cinnamon for the cinnamon-sugar mixture. Set aside.
03 -
In a medium bowl, whisk flour, salt, baking powder, 0.5 teaspoon cinnamon, and baking soda until combined.
04 -
In a separate small bowl, toss diced apples with 2 tablespoons light brown sugar and 1 teaspoon cinnamon. Set aside.
05 -
In a large bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
06 -
Add the flour mixture to the butter mixture in three parts, alternating with buttermilk, mixing just until incorporated.
07 -
Pour half the batter into the prepared pan. Distribute half the apple mixture and sprinkle with half of the cinnamon-sugar mixture. Repeat layers with remaining batter, apples, and cinnamon-sugar. Fill the pan no more than three-quarters full.
08 -
Bake for 50 to 65 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
09 -
Allow bread to cool in the pan for 15 minutes, then lift out and place on a wire rack to cool completely.
10 -
For the glaze, whisk together powdered sugar, ground cinnamon, and enough heavy cream or milk to achieve a smooth, pourable consistency.
11 -
Drizzle glaze evenly over cooled bread, slice, and serve.
# Extra Information:
01 -
Ensure apples are cut to uniform size for even baking.
02 -
Overfilling the pan may cause overflow; use any excess batter for muffins.