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The Ultimate Moist Amish Apple Fritter Bread with Cinnamon Crumb Swirl and Vanilla Glaze

A freshly baked loaf of apple fritter bread, partially sliced, showing chunks of apple inside and drizzled with white glaze.
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Create the ultimate sliceable breakfast treat by turning classic apple fritters into a tender loaf. This Amish Apple Fritter Bread features diced apples, a rich cinnamon swirl, and a simple vanilla glaze. It is perfect for brunch or an afternoon snack.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 2 cups peeled, cored, and diced apples (Granny Smith recommended)
  • 1/2 cup granulated sugar for apples
  • 1 teaspoon ground cinnamon for apples
  • 1/2 cup powdered sugar for glaze
  • 2 tablespoons milk for glaze
  • 1/4 teaspoon vanilla extract for glaze

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, 1 teaspoon cinnamon, and nutmeg. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  5. In a separate small bowl, toss the diced apples with the 1/2 cup sugar and 1 teaspoon cinnamon until coated.
  6. Gently fold the cinnamon-coated apples into the batter. Pour half of the batter into the prepared loaf pan.
  7. Sprinkle a light layer of the remaining cinnamon-apple mixture over the batter. Pour the remaining batter on top.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 40 minutes.
  9. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
  10. While the bread cools, prepare the glaze: Whisk together the powdered sugar, milk, and 1/4 teaspoon vanilla extract until smooth. Adjust milk for desired drizzling consistency.
  11. Once the bread is completely cool, drizzle the vanilla glaze over the top. Allow the glaze to set before slicing and serving.

Notes

  • For the moistest results, use slightly tart apples like Granny Smith or Honeycrisp, as they hold their shape well during baking.
  • To create a cinnamon swirl effect, reserve about 1/4 cup of the cinnamon-apple mixture and gently swirl it into the top layer of batter before baking.
  • This apple fritter bread keeps well covered at room temperature for up to three days, maintaining good moisture.

Nutrition

Find it online: https://hearthbite.com/apple-fritter-bread-moist-recipe/