Soft Amish Apple Fritter Bread

This soft apple fritter bread tastes like the bakery favorite, baked in a loaf pan. Chunks of cinnamon apples are folded into a tender vanilla batter, a brown sugar swirl runs through the middle, and a sweet glaze soaks into the top while the loaf is still warm. Slice it thick and serve it with coffee.

It is the kind of recipe you will come back to again and again — simple enough for a weeknight, and good enough for guests.

Why You’ll Love This Recipe

• Soft, moist crumb loaded with cinnamon apples
• A brown sugar swirl in every slice
• Tastes like a bakery fritter with half the work

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 2 cups peeled apples, diced small
• 1/2 cup brown sugar
• 1 tablespoon ground cinnamon, for the swirl
• 1 cup powdered sugar
• 3 tablespoons milk
• 1/2 teaspoon vanilla extract, for the glaze

How to Make It

1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper.
2. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon.
3. In a large bowl, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs, vanilla, and sour cream.

4. Stir the dry ingredients into the butter mixture just until combined, then fold in the diced apples.
5. Stir the brown sugar and 1 tablespoon cinnamon together in a small bowl.
6. Spoon half the batter into the pan, sprinkle half the cinnamon sugar over it, then add the rest of the batter and the remaining cinnamon sugar. Drag a knife through the batter twice to make a swirl.
7. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan.
8. Whisk the powdered sugar, milk, and vanilla into a smooth glaze. Pour it over the warm loaf and let it set for 15 minutes before slicing.

Pro Tips

• Dice the apples small so they cook through and stay soft in the crumb.
• Use a firm apple like Granny Smith or Honeycrisp so the pieces hold their shape.
• Tent the loaf with foil for the last 15 minutes if the top browns too fast.

Serving Suggestions

Serve thick slices slightly warm with butter and coffee for breakfast, or with a scoop of vanilla ice cream for dessert.

Frequently Asked Questions

Can I use canned apple pie filling?

Fresh apples work best. Canned filling is too wet and will make the loaf soggy.

How long does it keep?

Wrap it tightly and keep it on the counter for 2 days, or in the refrigerator for up to 5 days.

Can I freeze apple fritter bread?

Yes. Freeze the unglazed loaf for up to 2 months. Thaw it overnight, then add the glaze before serving.