Amish Apple Fritter Bread
A tender, cake-like bread with ribbons of cinnamon-sugar apples running through it, topped with a sweet glaze. Perfect for breakfast or afternoon snacks.
Ingredients
Brown Sugar Topping
- 1/3 cup brown sugar light or dark
- 1 teaspoon ground cinnamon
Bread Batter
- 1/2 cup butter 1 stick, softened
- 2/3 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup milk whole milk recommended
Apple Mixture
- 2 cups apples chopped (Granny Smith or Honeycrisp recommended)
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk plus more as needed
Instructions
- Preheat oven to 350°F. Spray an 8.5 x 4.5 x 2.5-inch loaf pan with cooking spray.
- In a small bowl, whisk together 1/3 cup brown sugar and 1 teaspoon cinnamon. Set aside.
- In a large mixing bowl, cream together the softened butter and 2/3 cup granulated sugar on medium speed for 3-4 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition. Add vanilla extract and mix until combined.
- In a separate bowl, whisk together flour and baking powder.
- Add the flour mixture to the butter mixture gradually, stirring gently until just combined. Add 1/2 cup milk and mix until smooth. Do not overmix.
- In a small bowl, toss the chopped apples with 1 tablespoon sugar and 1 teaspoon cinnamon. Coat well.
- Pour half of the batter into the prepared loaf pan and spread evenly. Spoon half of the apple mixture over the batter.
- Carefully spread the remaining batter over the apples. Top with the remaining apple mixture, pressing down slightly.
- Sprinkle the brown sugar and cinnamon topping generously over the entire surface.
- Bake for 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top browns too quickly after 40 minutes, loosely tent with aluminum foil.
- Let the bread cool in the pan for 30 minutes before removing.
- While the bread cools, whisk together powdered sugar and 1 tablespoon milk in a small bowl until smooth. Adjust consistency by adding more sugar (if too thin) or milk (if too thick).
- Drizzle the glaze over the cooled bread in a zigzag pattern. Let the glaze set before slicing.
Notes
Storage: Store wrapped tightly in plastic wrap at room temperature for up to 4 days, or refrigerate for up to 1 week. The bread tastes even better on day two as flavors meld together.
Freezing: Wrap tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw in refrigerator overnight.
Apple Tips: Granny Smith apples are recommended for their tartness and ability to hold their shape. Honeycrisp also works well. Avoid Red Delicious and McIntosh as they get too mushy.
Pan Size: A 9x5-inch loaf pan will work but the bread will be flatter. Start checking for doneness at 50 minutes.
Butter Temperature: Softened butter is essential for proper creaming. Leave it at room temperature for 1 hour, or cut into small chunks to soften faster.
Flour Measuring: Spoon flour into measuring cup and level off. Don't scoop directly from the bag to avoid packing in too much flour.