Name: Amish Apple Fritter Bread Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 medium baking apples, peeled and chopped; 1/2 cup light brown sugar; 2 tsp ground cinnamon (heaping spoonfuls); 1 tsp ground ginger; 1 large egg, room temperature; 1/3 cup white granulated sugar; 1/4 cup vegetable oil; 1/4 cup full-fat sour cream, room temperature; 2 tsp vanilla extract; 1 cup all-purpose flour; 1 tsp baking soda; 1/2 tsp kosher salt; 1 cup powdered sugar, sifted; 1 tsp vanilla extract; 3 tbsp milk

Jump to Recipe· 4.3 from 15 reviews

I absolutely adore the cozy, comforting flavors of this Amish Apple Fritter Bread Recipe. It’s one of those treats that instantly reminds me of crisp autumn mornings and warm kitchen gatherings. Soft, moist, and bursting with cinnamon-spiced apple chunks, every bite feels like a sweet hug. I love that it combines the best elements of an apple fritter in a quick bread form, making it easier to enjoy anytime without the fuss of frying.

Why You’ll Love This Amish Apple Fritter Bread Recipe

What makes this Amish Apple Fritter Bread Recipe so special to me is the incredible harmony of flavors and textures. The burst of cinnamon and ginger blends beautifully with the tangy sweetness of the apples, creating a warmly spiced bite in every mouthful. The bread itself is unbelievably moist thanks to the sour cream and vegetable oil, which keeps it tender without feeling heavy. I always find myself reaching for another slice just to savor that perfect contrast of soft bread and tender apple pieces.

Besides the amazing taste, I love how incredibly simple this recipe is to prepare. It’s mainly one bowl for the wet ingredients, one for the dry, and a quick fold in of the apple mixture. The easy steps make it perfect for both beginners and seasoned bakers like me who want a fuss-free, delicious result. I often bake it for weekend breakfasts, holiday brunches, or when friends drop by unannounced because it’s just so reliable and crowd-pleasing. What really sets it apart to me is the luscious powdered sugar glaze – it transforms the bread into something extraordinary with just a few drizzles.

Ingredients You’ll Need

A clear glass bowl filled with small, rough apple pieces mixed with a generous layer of brown cinnamon and sugar powder covering them evenly. The apple pieces are yellowish with a rustic texture and sit in the bowl with a metal spoon partially buried inside. Behind the bowl is a whole yellow-green apple, and around the bowl are small glass jars and containers with light brown spices on a white marbled surface. The photo is taken from above, focusing on the bowl of mixed apple filling photo taken with an iphone --ar 4:5 --v 7

All of the ingredients in this recipe are straightforward staples, yet each brings something essential to the table—from moisture and spice to that unforgettable apple texture and sweetness. These simple building blocks come together to make a loaf that feels special without being complicated.

2 medium baking apples: Peeled and chopped to provide juicy bursts and maintain the signature apple fritter feel.
1/2 cup light brown sugar: Adds a rich caramel sweetness that complements the cinnamon perfectly.
2 tsp ground cinnamon: A heaping amount for that warm, comforting fragrance and classic spice.
1 tsp ground ginger: Brings a subtle zing to balance the sweetness and deepen the flavor complexity.
1 large egg (room temperature): Helps bind everything together and gives the bread structure.
⅓ cup white granulated sugar: For sweetness and to help with browning.
¼ cup vegetable oil: Keeps the bread tender and moist without a heavy texture.
¼ cup full-fat sour cream (room temperature): Adds richness and a slight tang that enhances flavor depth.
2 tsp vanilla extract: Infuses a sweet, aromatic note that lifts the entire recipe.
1 cup all-purpose flour: The base of the bread providing structure.
1 tsp baking soda: Leavens the bread for a perfect rise and light crumb.
½ tsp kosher salt: Balances sweetness and rounds out flavors.
1 cup powdered sugar (sifted): Key for the smooth, sweet glaze topping.
1 tsp vanilla extract (for glaze): Enhances the glaze with a lovely fragrance.
3 tbsp milk: Gives the glaze a silky, pourable consistency.

Directions

Step 1: Preheat your oven to 350 degrees F and prepare a loaf pan by spraying it with nonstick spray or using cake release. This ensures your loaf will come out easily once baked.

Step 2: In a medium mixing bowl, combine the peeled and chopped apples with the brown sugar, ground cinnamon, and ground ginger. Stir well so all the apple pieces get coated evenly. Set this mixture aside while you prepare the batter.

Step 3: In a larger mixing bowl, whisk together the room temperature egg, granulated sugar, vegetable oil, sour cream, and vanilla extract. Whisk until the mixture is smooth and creamy—no lumps here.

Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. This helps to aerate the dry ingredients and ensures even mixing once combined with the wet ingredients.

Step 5: Gradually add the dry ingredients to the wet ingredients, folding with a rubber spatula or wooden spoon just until almost incorporated. Be careful not to overmix, as that can make the bread dense.

Step 6: Fold in about three-quarters of your apple-cinnamon mixture into the batter, reserving the rest for topping. This will create those delicious pockets of apple inside the bread.

Step 7: Pour the batter into the prepared loaf pan and then sprinkle the remaining apple chunks evenly over the top. Pop it into your preheated oven and bake for 50 to 55 minutes, or until a thermometer inserted in the center reads 200 degrees F and a toothpick comes out clean.

Step 8: Once baked, let the bread cool in the pan for at least 30 minutes. I personally like to wait about an hour or until it reaches room temperature—it makes it easier to slice and the flavors have a chance to settle.

Step 9: While the bread cools, prepare the glaze by whisking together the powdered sugar, vanilla extract, and milk in a small bowl. Add more powdered sugar if you want a thicker consistency.

Step 10: Pour the glaze generously over the top of the cooled bread just before serving. This is the finishing touch that makes this Amish Apple Fritter Bread Recipe truly irresistible.

Servings and Timing

This Amish Apple Fritter Bread Recipe makes about 8 generous servings, perfectly sized for sharing at family breakfasts or afternoon coffee breaks. Preparation usually takes me around 15 minutes, while the baking time is about 50 to 55 minutes. Don’t forget to add cooling time, which is at least 30 minutes but ideally an hour to fully enjoy the flavors and texture. So in total, you’re looking at about 1 hour and 5 minutes from start to finish.

How to Serve This Amish Apple Fritter Bread Recipe

A loaf of cake with three sliced pieces in front shows a soft, light brown inside with visible bits of fruit or nuts. The top layer is darker brown with a shiny glaze that drips down the sides, giving it a moist look. The cake sits on a piece of parchment paper on a white marbled surface. The background has blurred objects like a small white pitcher, an orange pumpkin, and wooden and golden items that add warm autumn colors. The photo is close-up and bright, focusing on the texture of the cake. photo taken with an iphone --ar 4:5 --v 7

I love serving this bread warm or at room temperature to really enjoy the soft, moist crumb and the tender apples. Warm it slightly if you prefer—it brings out the cinnamon and spice beautifully and makes the glaze a bit melty and luscious. For a simple breakfast, I like pairing it with a hot cup of black coffee or a spiced chai latte; the warm spices in the drink complement the bread perfectly.

When entertaining, this Amish Apple Fritter Bread Recipe shines as a sweet treat alongside freshly whipped cream or a scoop of vanilla ice cream. It’s lovely as a mid-afternoon snack too, paired with an herbal tea like chamomile or a crisp hard apple cider for a refreshing contrast. If you want to dress it up, dust the edges lightly with cinnamon sugar or garnish with thin apple slices on top of the glaze for a pretty presentation.

This bread works wonderfully for holiday brunches or casual family dinners. Slice it thick for a comforting, substantial dessert or thinner for a lighter nibble with your favorite drink. It also travels well, making it great for potlucks or picnic baskets. I find that a simple white plate or rustic wooden board gives it the cozy, homey vibe it deserves.

Variations

One of the things I love about this Amish Apple Fritter Bread Recipe is how adaptable it is. For a gluten-free version, I swap the all-purpose flour for a gluten-free blend and add a tiny extra bit of baking soda to help with rise—this offers a similar tender crumb without any fuss. If you want to make it vegan, replacing the egg with a flaxseed egg and using coconut yogurt or vegan sour cream works beautifully and keeps the texture moist.

If you enjoy different flavor twists, adding chopped nuts like walnuts or pecans gives a delightful crunch and nutty flavor to balance the sweetness. I’ve also experimented with swapping out some of the apples for pears for a softer, mellow fruitiness that pairs well with the spice. Another great touch is adding a bit of orange zest to the glaze for a fresh citrus zing that brightens every bite.

For those who like a bit more indulgence, you can bake this bread in muffin tins to make individual servings or even try it as a layered cake with the glaze drizzled between thin slices. Just keep an eye on the cooking time, as muffin versions bake faster—around 20–25 minutes. The stovetop or slow cooker options aren’t quite the same but can be fun to experiment with if you want something different.

Storage and Reheating

Storing Leftovers

After you’ve enjoyed your fresh loaf, I recommend storing any leftovers in an airtight container or wrapping the bread tightly in plastic wrap. Keep it at room temperature for up to 2 days to preserve moisture and flavor. If you plan to eat it within a week, the fridge can slow spoilage, but make sure it’s well wrapped to prevent drying out.

Freezing

This Amish Apple Fritter Bread Recipe freezes very well! Slice the bread before freezing, then individually wrap pieces in plastic wrap and place them in a freezer-safe bag or container. This method prevents freezer burn and makes it easy to thaw only what you need. Frozen bread stays delicious for up to 3 months. When you want to enjoy it, just transfer slices to the fridge overnight or thaw at room temperature for a few hours.

Reheating

The best way to reheat this bread and bring back that freshly baked texture is by warming slices gently in a toaster oven or conventional oven at 300 degrees F for about 8-10 minutes. This method crisps the edges slightly while keeping the center moist and soft. Avoid the microwave unless you’re in a pinch, as it can make the bread gummy and soggy. If you want the glaze to soften just a bit, drizzle a tiny extra milk before reheating.

FAQs

Can I use a different type of apple in this recipe?

Absolutely! I usually stick to baking apples like Granny Smith or Fuji because they hold their texture well during baking, but you can experiment with sweeter apples such as Honeycrisp or Gala. Just keep in mind that softer apples might break down more and create a moister crumb.

Is it necessary to peel the apples for this bread?

I prefer peeling the apples because it gives the bread a smoother, softer texture, which matches the traditional apple fritter experience. However, if you enjoy extra texture and a bit more tartness, you can leave the skins on—just chop them finely.

Can I make the glaze ahead of time?

Yes, you can mix the glaze a few hours ahead or even the night before. Just cover it tightly and store it in the fridge. Give it a good stir before pouring it over the bread. If the glaze thickens too much, a dash of milk will bring it back to drizzle-friendly consistency.

What if I don’t have sour cream? Can I substitute it?

If you don’t have sour cream on hand, plain Greek yogurt is a great substitute that adds similar tang and moisture. Just use the same amount. For a dairy-free option, coconut yogurt or a soy-based alternative works well too.

Will my bread turn out well if I use a different pan size?

I recommend using a standard 9×5 inch loaf pan for this recipe to ensure even baking. If you use a smaller or larger pan, adjust the baking time accordingly — smaller pans will take less time, and larger pans might take longer. Just watch for the internal temperature of 200 degrees F and use a toothpick test for doneness.

Conclusion

I truly hope you give this Amish Apple Fritter Bread Recipe a try. It’s one of those baked goods that feels lovingly homemade, perfect for sharing, or simply treating yourself to a cozy moment. The combination of spices, apples, and that dreamy glaze never fails to bring a smile to my face. Once you make it, I bet it’ll become a cherished favorite in your kitchen too.