Description
This Amish Apple Fritter Bread is a delicious, moist loaf bursting with tender apple chunks and swirled with cinnamon sugar. Topped with a sweet vanilla glaze, it’s the perfect treat for breakfast or an afternoon snack.
Ingredients
Scale
Batter Ingredients
- 1/2 cup butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/3 cup milk
Apple Filling
- 2 large apples, peeled and chopped
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Cinnamon Sugar Swirl
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
Glaze
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This creates a creamy base for the batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this to the butter mixture, alternating with milk, mixing just until combined to avoid overmixing.
- Mix Apple Filling: In a small bowl, toss chopped apples with granulated sugar and cinnamon, creating a spiced apple filling.
- Layer Batter and Filling: Pour half of the batter into the prepared loaf pan. Spread half of the apple filling evenly over the batter, then sprinkle half of the cinnamon sugar swirl (brown sugar and cinnamon) on top. Repeat layering with the remaining batter, apple filling, and cinnamon sugar.
- Create a Swirl: Lightly swirl the layers with a knife to produce a marbled effect throughout the bread.
- Bake: Place the loaf pan in the oven and bake for 55 to 60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. Let the bread cool in the pan for 10 minutes.
- Cool and Glaze: Transfer the bread to a wire rack to cool completely. Prepare the glaze by whisking powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled bread before slicing and serving.
Notes
- Ensure apples are peeled and chopped evenly for consistent texture.
- You can substitute milk with almond or oat milk for a dairy-free option.
- The glaze consistency can be adjusted by adding more or less milk to reach your desired thickness.
- Store leftover bread in an airtight container at room temperature for up to 3 days.
- This bread can also be frozen for up to 2 months; thaw completely before glazing.
