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Amish Apple Fritter Bread

Sliced Amish Apple Fritter Bread with vanilla glaze on white plate
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This Amish Apple Fritter Bread is a moist, tender quick bread loaded with fresh apples and a delicious cinnamon sugar swirl. Topped with a simple vanilla glaze, it tastes just like an apple fritter but is much easier to make!

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 2 medium apples, peeled and diced into 1/4-inch pieces (about 1.5 cups)
  • 1/3 cup granulated sugar (for cinnamon layer)
  • 1 teaspoon ground cinnamon
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 cup of granulated sugar for 3-4 minutes until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  5. Gently fold in the diced apples until evenly distributed.
  6. In a small bowl, mix together the 1/3 cup of sugar and 1 teaspoon of cinnamon for the cinnamon sugar layer.
  7. Pour half of the batter into the prepared loaf pan. Sprinkle with half of the cinnamon sugar mixture. Top with the remaining batter, and sprinkle the rest of the cinnamon sugar mixture on top. Use a knife to gently swirl the cinnamon sugar into the batter.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If browning too quickly, tent with foil after 40 minutes.
  9. While the bread bakes, prepare the vanilla glaze by whisking together the powdered sugar, 2 tablespoons of milk, and vanilla extract. Add more milk one teaspoon at a time until glaze forms thin ribbons.
  10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  11. Once the bread has cooled completely, drizzle the vanilla glaze over the top.

Notes

  • Use Granny Smith, Honeycrisp, or Braeburn apples as they hold their shape during baking.
  • Do not overmix the batter after adding flour, as this creates tough bread.
  • Dice apples into 1/4-inch pieces for best texture.
  • Cool bread completely before glazing so the glaze sets properly instead of melting.
  • For richer flavor, add a pinch of nutmeg to the cinnamon sugar mixture.

Nutrition

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