Amish Apple Fritter Bread

There’s something magical about Amish Apple Fritter Bread—warm, spiced, and studded with juicy apple chunks, it’s like biting into a cozy autumn morning. I first tried it at a little farmer’s market in Pennsylvania, and after one slice, I knew I had to recreate it at home. What I love most is how simple it is—no fancy techniques, just honest ingredients that come together in the most delicious way. The cinnamon sugar swirl? Absolute genius. It’s the kind of recipe that makes your kitchen smell like heaven and disappears faster than you can say, “Just one more slice!”

Why You’ll Love This Amish Apple Fritter Bread

Trust me, this isn’t just another quick bread recipe—it’s the kind of treat that’ll have your family begging for seconds. Here’s why it’s special:

• Simple ingredients – Everything you need is probably already in your pantry (except maybe the apples, but those are worth the trip!)
• That irresistible texture – Moist and tender inside with little bursts of apple in every bite
• The cinnamon sugar magic – That swirl isn’t just pretty—it creates pockets of caramelized goodness throughout the loaf
• Foolproof baking – Even if you’re not a confident baker, this Amish Apple Fritter Bread turns out perfect every time

Honestly? The hardest part is waiting for it to cool before slicing—but that first warm bite makes the wait totally worth it.

Ingredients for Amish Apple Fritter Bread

Now, let’s talk ingredients! One thing I love about this recipe is how straightforward everything is—no hunting for weird specialty items here. Just good, honest baking staples that come together beautifully. Here’s what you’ll need:

Dry Ingredients:

• 2 cups all-purpose flour – Spoon and level it, don’t scoop! That extra air makes all the difference
• 1/2 cup granulated sugar – Just enough sweetness to let the apples shine
• 1/4 cup packed brown sugar – That hint of molasses pairs perfectly with the cinnamon
• 2 tsp baking powder – Our rising agent—make sure it’s fresh!
• 1/2 tsp salt – Don’t skip this—it balances all the sweetness

Wet Ingredients:

• 2 large eggs – Room temperature blends smoother (just set them out 30 minutes early)
• 1 cup whole milk – The richness really comes through—I’ve tried lower fat and it’s just not the same
• 1/4 cup melted butter – Cooled slightly so it doesn’t cook the eggs
• 2 tsp vanilla extract – The real stuff, please—no imitation here!

The Good Stuff:

• 2 cups peeled, diced Granny Smith apples – About 2 medium apples, cut into 1/2-inch chunks (the tartness cuts through the sweetness perfectly)
• 1/2 cup cinnamon sugar mix – Just mix 1/2 cup sugar with 1 tbsp cinnamon—you’ll love how this creates those magical caramelized swirls

See? Nothing fancy—just quality ingredients measured with love. Now let’s get baking!

How to Make Amish Apple Fritter Bread

Alright, let’s get to the fun part—turning all those gorgeous ingredients into the most irresistible loaf of Amish Apple Fritter Bread you’ve ever tasted! Don’t let the layers fool you—this is easier than it looks, and I’ll walk you through every step.

Step 1: Mix Dry Ingredients

First things first—preheat that oven to 350°F (175°C) and grease your 9×5 inch loaf pan really well. Nothing worse than beautiful bread stuck to the pan! Now grab your biggest mixing bowl and whisk together:

• The flour (remember—spooned and leveled!)
• Granulated sugar
• Brown sugar
• Baking powder
• Salt

Just whisk until everything looks evenly distributed—no need to go crazy here. Overmixing the dry ingredients can lead to tough bread, and we want tender, melt-in-your-mouth goodness!

Step 2: Combine Wet Ingredients

Now let’s wake up those wet ingredients! In a separate bowl (I use my trusty 4-cup glass measuring cup), whisk together:

• The eggs—see how nice and smooth they get at room temp?
• Milk
• Melted butter (cooled slightly—test it with your finger)
• That glorious vanilla extract

Whisk until it’s completely smooth and almost frothy on top. You’ll know it’s ready when you lift the whisk and the mixture ribbons back into the bowl beautifully. This emulsion is what gives our Amish Apple Fritter Bread that perfect texture!

Step 3: Layer Batter and Cinnamon Sugar

Here’s where the magic happens! Pour the wet ingredients into the dry and stir just until combined—a few lumps are totally fine. Gently fold in those apple chunks (don’t overmix!). Now comes the fun part:

1. Spoon half the batter into your prepared loaf pan
2. Sprinkle half the cinnamon sugar mixture evenly over the top
3. Add the remaining batter
4. Finish with the rest of the cinnamon sugar—be generous!

Bake for 50-60 minutes—but start checking at 50! You’ll know it’s done when:

• The top is golden brown
• The edges pull slightly away from the pan
• A toothpick inserted comes out with just a few moist crumbs (not wet batter)

Let it cool in the pan for 10 minutes, then transfer to a wire rack. I know it’s tempting, but let it cool almost completely before slicing—those layers need time to set!

Tips for Perfect Amish Apple Fritter Bread

Want to make sure your Amish Apple Fritter Bread turns out flawless every time? Here are my go-to tips:

• Use firm apples – Granny Smith or Honeycrisp hold their shape and add a nice tartness.
• Don’t overbake – Start checking at 50 minutes. Overbaking dries it out!
• Test doneness right – Look for moist crumbs on the toothpick, not wet batter.
• Cool completely – I know it’s hard, but patience = clean slices with perfect layers.

Follow these, and you’ll have a loaf that’s moist, tender, and utterly irresistible!

Variations of Amish Apple Fritter Bread

Want to mix things up? Here are some fun twists on the classic recipe:

• Add nuts – Toss in 1/2 cup of chopped walnuts or pecans for a crunchy texture.
• Swap apples for pears – Use ripe but firm pears for a subtly sweet twist.
• Go indulgent – Stir in 1/2 cup of caramel chips or drizzle with a caramel glaze after baking.

These easy tweaks make this already amazing bread even more special!

Storing and Reheating Amish Apple Fritter Bread

This bread stays fresh and delicious if you store it right! Keep it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap, then foil, and freeze for up to 1 month. To reheat, pop a slice in the microwave for 10-15 seconds or warm it in a 300°F oven for 5 minutes. Trust me, it tastes just as good as fresh!

Nutritional Information

Here’s the scoop on what’s in each delicious slice of Amish Apple Fritter Bread (remember, these are estimates—your exact amounts might vary slightly based on ingredients):

• Calories: 210 per slice
• Sugar: 18g
• Fat: 6g (3.5g saturated)
• Carbohydrates: 36g
• Protein: 4g

Not bad for something that tastes like pure comfort, right? Everything in moderation—though good luck stopping at just one slice!

Frequently Asked Questions

Got questions about making Amish Apple Fritter Bread? I’ve got answers! Here are the most common things people ask me about this recipe:

Can I use whole wheat flour instead of all-purpose?
You can substitute half the flour with whole wheat, but the bread will be denser. I’d stick with all-purpose for that perfect tender crumb.

Do I have to peel the apples?
Nope! The peel adds texture and nutrients. Just give them a good scrub if you leave it on.

Why did my cinnamon sugar sink to the bottom?
Your batter might’ve been too thin. Make sure to spoon your flour (don’t scoop!) and let the first batter layer be thick before adding the swirl.

Can I make this into muffins instead?
Absolutely! Fill muffin cups 2/3 full, add cinnamon sugar, then top with more batter and sugar. Bake at 350°F for 20-25 minutes.

How do I know when it’s done baking?
Look for golden edges pulling away from the pan and a toothpick with moist crumbs (not wet batter). The top should spring back when lightly pressed.

Print