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–+ servings
Freshly baked Amish Apple Fritter Bread topped with glaze and cinnamon swirl.
Callie Brooks

Amish Apple Fritter Bread

A moist and tender loaf swirled with cinnamon and loaded with chunks of sweet apple, this Amish Apple Fritter Bread brings the nostalgic flavor of a bakery fritter right to your kitchen. Perfect for fall, breakfast, or dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American, Amish
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 2 medium apples, peeled and diced
  • 1 tablespoon granulated sugar (for apples)
  • ½ teaspoon ground cinnamon (for apples)
  • ¼ teaspoon nutmeg (optional)
  • ¼ cup unsalted butter, melted (for swirl)
  • ½ cup light brown sugar (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)
  • ½ teaspoon vanilla extract (for glaze)

Equipment

  • loaf pan (9x5)
  • mixing bowls
  • whisk
  • electric mixer or hand whisk
  • parchment paper
  • knife for swirling
  • wire rack

Method
 

  1. Preheat oven to 350°F and prepare a 9x5 loaf pan by greasing or lining with parchment paper.
  2. In a medium bowl whisk together flour, baking powder, and salt.
  3. In a large bowl cream softened butter with granulated sugar until fluffy. Beat in eggs one at a time and stir in vanilla.
  4. Add the dry ingredients to the wet mixture in three parts, alternating with milk. Mix gently until just combined.
  5. Toss diced apples with 1 tablespoon sugar, cinnamon, and nutmeg.
  6. Mix melted butter, brown sugar, and cinnamon to create the swirl mixture.
  7. Pour half the batter into the loaf pan. Add half of the apples and drizzle half the swirl mixture. Repeat layers and gently swirl with a knife.
  8. Bake for 50–60 minutes or until a toothpick comes out clean. Cover with foil if top browns too quickly.
  9. Let bread cool in pan for 15 minutes, then transfer to wire rack to cool completely.
  10. Whisk powdered sugar, milk, and vanilla to form glaze. Drizzle over cooled loaf.

Nutrition

Calories: 290kcalCarbohydrates: 41gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 95mgFiber: 1gSugar: 28gVitamin A: 420IUVitamin C: 1mgCalcium: 60mgIron: 1.4mg

Notes

Use firm apples like Granny Smith or Honeycrisp. Do not overmix the batter. Let the loaf cool fully before glazing. You can swap in cake mix for convenience. To freeze, wrap slices individually and thaw as needed.

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