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Amish Apple Fritter Bread

Amish apple fritter bread with a cinnamon-sugar apple swirl and thick glaze, baked until golden and toothpick-clean. Dense, moist crumb with caramelized apple pieces throughout for a classic American breakfast loaf.
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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
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Mix brown sugar and cinnamon, then toss half with the diced apples until coated and glossy.
Make the batter
  1. Beat softened butter and granulated sugar until fluffy, about 1-2 minutes.
  2. Add eggs and vanilla to the butter mixture and beat until smooth.
  3. Whisk all-purpose flour, baking powder, baking soda, and salt together in a bowl.
  4. Alternate adding the dry mixture and whole milk to the butter mixture, mixing just until combined after each addition. Stop when no dry streaks remain.
Assemble the loaf
  1. Pour half the batter into the loaf pan and spread it into an even layer.
  2. Layer half the apple mixture over the batter, then sprinkle the remaining plain cinnamon sugar on top.
  3. Pour the remaining batter over the apples and top with the remaining apples, spreading evenly.
Bake and glaze
  1. Bake at 350°F for 55-60 minutes, until a toothpick comes out clean with no wet batter clinging.
  2. Drizzle with the powdered sugar glaze while warm, letting it sink slightly into the top for a thick sheen.

Notes

Pro tip: toss the diced apples with half the cinnamon-sugar first so they release a little juice and help create those fritter-like pockets; keep mixing the batter only until combined to preserve a moist crumb. Store covered in the refrigerator up to 4 days; freeze slices up to 2 months. For a lighter option, use low-fat milk in both the batter and glaze (texture may be slightly less rich).