Description
Amish Apple Fritter Bread is a moist and flavorful quick bread packed with tender baked apples, warm spices, and a sweet vanilla glaze. Perfect for breakfast or dessert, this loaf combines the comforting taste of apple fritters with the ease of a simple loaf cake.
Ingredients
Scale
Apple Mixture
- 2 medium baking apples peeled and chopped
- ½ cup light brown sugar
- 2 teaspoon ground cinnamon heaping spoonfuls
- 1 teaspoon ground ginger
Bread Batter
- 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
Glaze
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 3 tablespoon milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F. Prepare an 8×4 inch loaf pan with nonstick spray or cake release to prevent sticking.
- Mix Apple Mixture: In a medium bowl, combine the peeled and chopped apples, light brown sugar, ground cinnamon, and ground ginger. Stir well and set aside to meld the flavors.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the egg, white granulated sugar, vegetable oil, full-fat sour cream, and vanilla extract until the mixture is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add the dry ingredients into the wet ingredients, folding them in gently with a rubber spatula or wooden spoon until just combined.
- Fold in Apples: Fold about three-quarters of the apple-cinnamon mixture into the batter, distributing evenly without overmixing.
- Assemble and Bake: Pour the batter into the prepared loaf pan. Top with the remaining apple chunks reserved from the mixture. Bake in the preheated oven for 55 minutes, or until the internal temperature reaches 200 degrees F and a toothpick inserted in the center comes out clean.
- Cool the Bread: Let the bread cool in the pan for at least 30 minutes, preferably until it reaches room temperature for best slicing and flavor.
- Make the Glaze: In a small bowl, whisk together the sifted powdered sugar, vanilla extract, and milk until smooth. Adjust thickness by adding more powdered sugar if needed.
- Glaze and Serve: Generously pour the glaze over the cooled fritter bread right before serving to add a sweet finishing touch.
Notes
- You can also bake this recipe in a 6 cup bundt pan; bake until internal temperature is 200 degrees F using a thermometer for accuracy.
- Choose firm baking apples that hold shape well after cooking, such as Empire, Pink Lady, Granny Smith, or Honeycrisp.
- This recipe fits well in loaf pans sized 8×4 inch, 9×5 inch, or similar dimensions.
- Allow the bread to cool completely before wrapping in plastic wrap and storing in a gallon-sized zip-top bag; it keeps for 2 days at room temperature or up to 1 week refrigerated.
- Freeze fully cooled bread wrapped tightly in multiple layers of plastic wrap inside a freezer-safe zip-top bag for up to 3 months.
- To thaw frozen bread, leave it on the counter overnight until it reaches room temperature before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 35 mg
