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Amish Apple Fritter Bread: Easy Homemade Cinnamon Apple Loaf

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Amish Apple Fritter Bread is a soft, buttery quick bread layered with fresh apples, cinnamon sugar, and finished with a sweet vanilla glaze. Perfect for breakfast, brunch, dessert, or an afternoon treat.

Ingredients

Scale
  • 2 medium Granny Smith apples, peeled and diced
  • 1/3 cup light brown sugar
  • 2 teaspoons ground cinnamon, divided
  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/3 cup brown sugar (for cinnamon swirl)
  • 1 cup powdered sugar
  • 2 tablespoons milk (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. Mix the diced apples with 1/3 cup brown sugar and 1 teaspoon cinnamon.
  3. Cream the butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, then mix in the vanilla extract and sour cream.
  5. Whisk together the flour, baking powder, and salt, then alternately mix the dry ingredients and milk into the wet ingredients.
  6. Pour half the batter into the loaf pan, add half the apple mixture and half the cinnamon swirl mixture. Repeat the layers and gently swirl with a knife.
  7. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool in the pan for 15 minutes, then transfer to a wire rack.
  9. Whisk together the glaze ingredients and drizzle over the cooled bread before slicing.

Notes

  • Use firm apples like Granny Smith or Honeycrisp for the best texture.
  • Do not overmix the batter to keep the bread tender.
  • Cover loosely with foil if the top browns too quickly.
  • Allow the bread to cool completely before glazing.
  • Store at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Freeze the loaf for up to 3 months.

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