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Amish Apple Fritter Bread

Amish apple fritter bread with a cinnamon-sugar apple swirl and tender cake-crumb. Baked in a loaf pan and finished with a quick powdered sugar glaze while warm for a lightly sweet top.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Apple cinnamon base
  • 0.3333333333 cup brown sugar Packed
  • 2 tsp cinnamon
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.6666666667 cup granulated sugar
  • 0.5 cup unsalted butter Softened
  • 2 eggs
  • 1.5 tsp vanilla extract
  • 0.5 cup whole milk
  • 2 apples Peeled and finely diced
Glaze
  • 0.5 cup powdered sugar
  • 2 tbsp milk

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep the pan
  1. Preheat oven to 350F and grease a 9x5 loaf pan.
  2. Set the loaf pan aside while you mix the batter.
Toss apples with cinnamon-sugar
  1. Mix brown sugar and cinnamon together, then toss half with the diced apples and set both the remaining mixture and apples aside.
Mix the batter
  1. Beat the softened butter and granulated sugar until light and fluffy, then beat in the eggs and vanilla extract.
  2. Whisk all-purpose flour, baking powder, baking soda, and salt, then alternate adding the dry mixture and whole milk to the butter mixture until just combined.
Layer and bake
  1. Pour half the batter into the prepared loaf pan, then layer half the apple mixture over the batter.
  2. Sprinkle the remaining cinnamon-brown sugar over the apples, then add the remaining batter on top.
  3. Top with the remaining apples, then bake for 55-60 minutes at 350F until a toothpick comes out clean.
Glaze and finish
  1. Drizzle the powdered sugar glaze (powdered sugar stirred with milk) over the loaf while still warm.

Notes

Pro tip: dice the apples very small so they cook through evenly and stay distributed like a fritter. Store at room temperature, covered, for up to 2 days or refrigerate up to 5 days; freeze slices in an airtight container for up to 2 months. For a dairy-light swap, use low-fat milk for the loaf and glaze and use a plant-butter alternative in the same amount.