What are the best apples to use in Amish Apple Fritter Bread?

I recommend using firm, tart apples like Granny Smith, Honeycrisp, or Braeburn. These varieties hold their shape during baking and provide a lovely contrast to the sweet, spiced batter. Softer apples, such as Gala or Golden Delicious, will melt more into the bread, which can result in a softer texture. If you like visible apple chunks and a bit of tang, stick with firmer, tarter apples. Don’t worry about mixing varieties—sometimes, a blend creates the best flavor.

How should I store leftover Amish Apple Fritter Bread?

Once your bread has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 2 days. If you’d like it to last a bit longer, pop it in the refrigerator for up to 5 days. For longer storage, freeze the bread (whole or in slices) for up to 2 months—just thaw at room temperature or gently rewarm before serving.

Can I skip the glaze on Amish Apple Fritter Bread?

Absolutely! The glaze adds a glossy finish and a little extra sweetness, but the bread is just as delightful without it. If you prefer a less sweet treat or are short on time, feel free to leave off the glaze. A simple dusting of powdered sugar over the cooled loaf makes for a lovely, lighter alternative. The bread’s warm cinnamon and apple flavors will still shine through beautifully.

Is Amish Apple Fritter Bread more of a breakfast or a dessert?

Honestly, it’s perfect for both! The bread is sweet and spiced enough to satisfy as a cozy dessert with a cup of coffee or tea. At the same time, it’s hearty and fruit-filled—ideal for a special breakfast or brunch, perhaps paired with yogurt or fresh fruit. However you serve it, Amish Apple Fritter Bread brings comfort and old-fashioned flavor to any time of day.

Amish Apple Fritter Bread Recipe

Name: Amish Apple Fritter Bread: Old-Fashioned Flavor in Every Slice
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 medium baking apples, peeled and chopped; 1/2 cup light brown sugar; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1 large egg, room temperature; 1/3 cup white granulated sugar; 1/4 cup vegetable oil; 1/4 cup full-fat sour cream, room temperature; 2 teaspoons vanilla bean paste; 1 cup all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; Glaze; 1 cup powdered sugar, sifted; 1 teaspoon vanilla bean paste; 3 tablespoons milk

Description

A cozy, cinnamon-swirled apple bread with a sweet glaze—perfect for autumn mornings or holiday gatherings.

Ingredients

Scale

2 medium baking apples, peeled and chopped

1/2 cup light brown sugar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 large egg, room temperature

1/3 cup white granulated sugar

1/4 cup vegetable oil

1/4 cup full-fat sour cream, room temperature

2 teaspoons vanilla bean paste

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

Glaze

1 cup powdered sugar, sifted

1 teaspoon vanilla bean paste

3 tablespoons milk

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Instructions

1. Preheat oven to 350°F. Grease an 8×4 or 9×5-inch loaf pan with nonstick spray or butter.

2. In a medium bowl, toss chopped apples with brown sugar, cinnamon, and ginger. Set aside.

3. In a large bowl, whisk together egg, granulated sugar, vegetable oil, sour cream, and vanilla bean paste until smooth.

4. In a separate bowl, whisk together flour, baking soda, and kosher salt.

5. Add dry ingredients to wet ingredients and stir with a spatula until almost combined.

6. Fold in 3/4 of the apple mixture into the batter.

7. Pour batter into prepared loaf pan and top with remaining apple mixture.

8. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean or the internal temperature reaches 200°F.

9. Let bread cool in the pan for at least 30 minutes, then remove and cool completely on a wire rack.

10. For the glaze: Whisk together powdered sugar, vanilla bean paste, and milk until smooth. Drizzle over cooled bread before serving.

Notes

Use sturdy baking apples like Granny Smith, Honeycrisp, or Pink Lady for the best texture.

Bread can be stored wrapped at room temperature for 2 days or refrigerated for up to 1 week.

To freeze: wrap the cooled loaf tightly in plastic wrap and place in a freezer bag. Store for up to 3 months. Thaw at room temperature before serving.

For a cake-like variation, bake in a 6-cup bundt pan until the internal temperature reaches 200°F.

Prep Time: 10
Cook Time: 55
Category: Breads
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 315 kcal
Sugar: 42 g
Sodium: 300 mg
Fat: 9 g
Saturated Fat: 2 g
Unsaturated Fat: 6 g
Trans Fat: 0.05 g
Carbohydrates: 56 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 25 mg