Amish Apple Fritter Bread
This Amish Apple Fritter Bread captures the essence of a classic apple fritter in an easy-to-slice loaf. It features a moist, spiced interior studded with tender apples and a sweet glaze, perfect for breakfast, brunch, or dessert.
Equipment
- 9x5 inch loaf pan
- Measuring cups and spoons
- Mixing Bowls
- Whisk
- Electric mixer (optional)
- Spatula
- Wire rack
- Paring knife
- Cutting board
- Wooden skewer or toothpick
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 3 cups peeled and diced apples Granny Smith, Honeycrisp, or your favorite baking apples
- 1 cup powdered sugar
- 2-3 tablespoons milk or apple juice
- ½ teaspoon vanilla extract optional, for glaze
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, combine the sugar, oil, eggs, and vanilla extract. Beat until well combined and smooth.
- Add the sour cream to the wet ingredients and mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the diced apples, making sure they are evenly distributed.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 55 minutes.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the bread is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk or apple juice, and vanilla extract (if using) until smooth. Add more liquid if needed to reach your desired consistency.
- Once the bread is completely cooled, drizzle the glaze over the top. Let the glaze set for a few minutes before slicing and serving.
Notes
For best results, use fresh, high-quality apples. Do not overmix the batter to avoid a tough bread. Accurately measure the flour by spooning it into the measuring cup and leveling it off. Cool the bread completely before glazing to prevent the glaze from melting. To add a nutty flavor, add ½ cup of chopped walnuts or pecans to the batter. This bread can be stored at room temperature in an airtight container for up to 2 days or frozen for up to 2-3 months. Freeze without the glaze and add fresh glaze after thawing.