Name: Amish Apple Fritter Bread Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 medium baking apples peeled and chopped; ½ cup light brown sugar; 2 teaspoon ground cinnamon heaping spoonfuls; 1 teaspoon ground ginger; 1 large egg room temperature; ⅓ cup white granulated sugar; ¼ cup vegetable oil; ¼ cup full-fat sour cream room temperature; 2 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking soda; ½ teaspoon kosher salt; 1 cup powdered sugar sifted; 1 teaspoon vanilla extract; 3 tablespoon milk

Jump to Recipe· 4.7 from 8 reviews

If you’ve ever been charmed by the irresistible smell of cinnamon and apples baking together, then you’re going to love this Amish Apple Fritter Bread Recipe. It’s like biting into your favorite apple fritter, only in a cozy loaf form that’s perfect for slicing, sharing, and savoring anytime. I remember the first time I baked it – the whole kitchen smelled like a little piece of heaven and my family couldn’t get enough!

This Amish Apple Fritter Bread Recipe stands out because it’s wonderfully moist, packed with tender chunks of baking apples, and has that perfect balance of warm spices with a sweet glaze drizzled on top. Whether you need a comforting breakfast treat, a snack with your coffee, or even a simple dessert, this recipe pulls through every time with smiles all around.

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Why This Recipe Works

Perfect Apple Texture: Using baking apples keeps the chunks tender but firm, preventing them from turning to mush.
Balanced Spice Blend: A mix of cinnamon and ginger adds warmth without overwhelming the natural sweetness of the apples.
Moist and Tender Crumb: The combination of sour cream and oil ensures this bread stays soft and moist for days.
Sweet Glaze Finish: That simple vanilla-powdered sugar glaze ties it all together with a sweet, smooth finish.

A single-layer, dark brown bundt cake with a rough, textured top is placed on a white marbled surface. Creamy white sauce is being poured over the cake from above by a woman's hand holding a small white pitcher, with the sauce slowly dripping down the sides and pooling at the base. In the background, soft-focus elements include a wooden bowl with pumpkins and apples, and brass kitchen items, creating a warm and cozy atmosphere. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Every ingredient in this Amish Apple Fritter Bread Recipe plays a critical role, from the texture of the apples to the moisture of the sour cream. I find that picking the right apples and balancing the spices make this bread just right every time.

Medium baking apples: Choose firm varieties like Granny Smith or Honeycrisp for the best texture after baking.
Light brown sugar: Adds rich, caramel-like sweetness that complements the apples perfectly.
Ground cinnamon: The star warming spice that gives this bread its signature scent and flavor.
Ground ginger: Adds a subtle spicy kick that elevates the cinnamon without overpowering it.
Large egg: Helps bind the ingredients and gives structure to the bread.
White granulated sugar: Balances the brown sugar with a clean sweetness.
Vegetable oil: Keeps the bread moist without making it heavy.
Full-fat sour cream: Adds moisture and a slight tang, enhancing the bread’s tenderness and flavor.
Vanilla extract: Boosts the overall flavor and brings warmth to the batter and glaze.
All-purpose flour: The base of the bread, giving structure and balance.
Baking soda: Works as the leavening agent to give your bread a light rise.
Kosher salt: Enhances the flavors and balances the sweetness.
Powdered sugar (for glaze): Creates a smooth, sweet finish that melts in your mouth.
Milk (for glaze): Helps thin out the powdered sugar to drizzle consistency.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Amish Apple Fritter Bread Recipe is a dream canvas for personalization. I love playing around with the spices or even swapping in different apples to see how the flavor and texture shift. You really can’t go wrong!

Spice it Up: Sometimes I add a pinch of nutmeg or allspice to deepen the warm spices — it makes the kitchen smell like fall on steroids.
Dairy-Free Swap: For friends who avoid dairy, I’ve tried using coconut yogurt instead of sour cream and it still remained super moist.
Gluten-Free Version: Using a 1:1 gluten-free flour blend works well, but I always keep an eye on the baking time since it may vary.
Chunky or Smooth: Adjust how finely you chop your apples — bigger chunks give bursts of moist fruit, while smaller pieces meld more into the bread texture.

Step-by-Step: How I Make Amish Apple Fritter Bread Recipe

Step 1: Prep Your Ingredients and Pan

Start by preheating your oven to 350°F – I always give the oven a bit longer to fully heat so the bread rises evenly. Then spray your loaf pan generously with nonstick spray or coat it with baking spray that includes flour to avoid any sticking. Peel, core, and chop your apples into bite-sized pieces, then toss them with the brown sugar, cinnamon, and ginger in a medium bowl – this helps the flavors meld before mixing into the batter.

Step 2: Whisk the Wet Ingredients

In a large bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until smooth and creamy. This mix binds everything together and starts building the tender crumb Amish Apple Fritter Bread is known for. Using room temperature egg and sour cream helps everything come together smoothly without lumps.

Step 3: Combine Dry Ingredients and Mix

In a separate bowl, whisk the flour, baking soda, and kosher salt. Gradually add these dry ingredients into the wet mixture, folding gently with a rubber spatula or wooden spoon—don’t overmix here; just enough until everything is nearly combined. Overmixing can make your bread tough, and you want fluffy every time!

Step 4: Fold in Most of the Apple Mixture

Reserve about a quarter of the apple-cinnamon mixture for the topping, and fold the rest into your batter. This way, you get bursts of apple flavor inside with a beautiful, cinnamon-spiced apple crown on top after baking. Pour your batter into the prepared loaf pan and evenly scatter the remaining apples over the top.

Step 5: Bake and Cool

Bake for about 50-55 minutes or until the internal temperature hits 200°F (I swear by a digital thermometer for finger-crossing “done-ness”). When you press the top lightly, it should spring back. Let the bread cool in the pan for at least 30 minutes—if you can wait longer (I aim for room temp), the flavors meld beautifully and the glaze sticks perfectly.

Step 6: Make and Drizzle the Glaze

Whisk powdered sugar, vanilla extract, and milk until smooth. If the glaze is too thin, add a bit more powdered sugar, a spoonful at a time. Drizzle it generously over the top of the cooled bread for that classic sweet finish we all crave.

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Pro Tips for Making Amish Apple Fritter Bread Recipe

Pick the Right Apples: I always grab firm baking apples that keep their shape, so the bread stays chunky and not mushy.
Don’t Skip the Sour Cream: This adds a subtle tanginess and helps keep the bread moist longer than just using oil alone.
Use a Thermometer: I rely on an instant-read thermometer to hit exactly 200°F for perfect doneness and no dry crumb.
Let It Cool Properly: Waiting for the bread to cool before glazing gives you a better texture and prevents a melted mess.

How to Serve Amish Apple Fritter Bread Recipe

Three slices of moist, golden-brown bread stacked on each other with a shiny, sticky glaze dripping down the sides. The top slice has a darker caramelized crust, while the inner texture looks soft with small fruit pieces embedded inside. The bread rests on a white marbled surface with some glaze pooling around it, giving a fresh, homemade look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with a generous drizzle of the powdered sugar glaze, but if I’m feeling fancy, a sprinkle of chopped toasted pecans or a light dusting of cinnamon on top adds a wonderful crunch and aroma. Fresh whipped cream or a scoop of vanilla ice cream turns this into an easy dessert!

Side Dishes

This bread goes beautifully with a hot cup of coffee or chai tea for breakfast or snack time. I also love pairing it with a simple cheddar cheese slice for a sweet-and-savory combo that’s surprisingly delightful.

Creative Ways to Present

For a brunch or holiday gathering, slice the bread and arrange the pieces on a wooden board with a small bowl of cinnamon honey butter or cream cheese spread. You can also wrap slices individually for easy take-home treats or party favors – always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Once your Amish Apple Fritter Bread Recipe has cooled completely, I tightly wrap it in plastic wrap and tuck it into a zip-top bag to keep it fresh. On the countertop, it will stay moist and tasty for up to two days. If you want it to last longer, storing it in the fridge extends its life to about a week.

Freezing

Freezing works great if you want to prep ahead. I wrap the cooled loaf in multiple layers of plastic wrap, pop it into a freezer-safe bag, and freeze for up to three months. When I’m ready to enjoy, I thaw it slowly on the counter overnight—it tastes just as fresh as the day it was baked!

Reheating

To warm up leftover slices, I pop them in the toaster oven for a few minutes or microwave briefly with a damp paper towel to maintain moisture. Reheated Amish Apple Fritter Bread still delivers that soft, flavorful experience—perfect for busy mornings.

FAQs

Can I use any type of apple for Amish Apple Fritter Bread Recipe?

While you can technically use any apple, baking apples like Granny Smith, Honeycrisp, Pink Lady, or Empire work best. They hold their texture during baking and offer a nice balance of tart and sweet flavors, enhancing the overall bread. Avoid softer apples that can turn mushy.
Is this Amish Apple Fritter Bread Recipe suitable for freezing?

Absolutely! This bread freezes beautifully. Just make sure it’s completely cooled, wrap it tightly in layers of plastic wrap, then place in a freezer-safe bag. It will keep well for up to three months without losing flavor or texture.
Can I make this recipe dairy-free?

Yes! Replace the sour cream with a dairy-free alternative like coconut yogurt or a plant-based sour cream substitute. This tweak keeps the bread moist while accommodating dairy-free diets.
How do I know when the Amish Apple Fritter Bread is done baking?

The best way is to use a digital thermometer; the internal temperature should reach 200°F. You can also check by inserting a toothpick near the center – it should come out mostly clean with just a few moist crumbs. The top will spring back when lightly pressed as well.
Can I make this into a cake or muffins?

Definitely! This recipe can be baked in a 6-cup bundt pan for a festive cake variation or divided into muffin tins. Just adjust the baking time accordingly—muffins usually take 20-25 minutes, while a bundt cake takes longer. Always test for doneness with a toothpick or thermometer.

Final Thoughts

Making this Amish Apple Fritter Bread Recipe always feels like wrapping my kitchen in a warm hug. Each time I bake it, the sweet-spiced aroma fills the air and brings smiles around the table. I hope you find as much joy in making (and eating!) this as I do, especially on chilly mornings or whenever you need a little comforting sweetness. Trust me, once you try this recipe, it’ll quickly become a beloved staple you’ll want to return to again and again.