Amish Apple Fritter Bread
This Amish Apple Fritter Bread is a moist and delicious loaf packed with apples and topped with a sweet glaze, reminiscent of a classic apple fritter. Perfect for breakfast, brunch, or dessert, this recipe is easy to make and sure to become a family favorite. It captures the essence of simple Amish baking with time-honored techniques and a lot of love.
Equipment
- 9x5 inch loaf pan
- Measuring cups and spoons
- Mixing bowls (large and medium)
- Whisk
- Wooden spoon or spatula
- Wire rack
- Oven
- Paring knife
- Cutting board
- Small bowl
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
- ¼ cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk or substitute: 1 cup milk + 1 tablespoon lemon juice or vinegar, let sit for 5 minutes
- 3 cups peeled and diced apples Granny Smith, Honeycrisp, or your favorite baking apple
- 2 cups powdered sugar
- 3-4 tablespoons milk
- ½ teaspoon vanilla extract
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, applesauce, eggs, and vanilla extract. Beat well until smooth and creamy.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
- Gently fold in the diced apples until they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan. Spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and the bread should spring back slightly when touched.
- 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 medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach your desired consistency.
- Once the bread is completely cool, drizzle the glaze over the top. You can also spread it evenly with a knife.
- Let the glaze set for a few minutes before slicing and serving.
Notes
For best results, measure flour correctly by spooning it into the measuring cup and leveling it off. Avoid overmixing the batter to prevent a tough bread. Use room temperature ingredients for a smoother batter. Choose firm, tart apples like Granny Smith or Honeycrisp. Cool the bread completely before glazing to prevent the glaze from melting. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To freeze, wrap tightly in plastic wrap and aluminum foil for up to 2 months. Try adding nuts, raisins, or chocolate chips for variations. For a brown sugar glaze, substitute brown sugar for powdered sugar. Warm slices with butter, ice cream, coffee, or tea for a complete experience.