Amish Apple Fritter Bread Recipe

Why You’ll Love This Recipe

• Easy to Make: This quick bread comes together without the need for yeast or extensive kneading.

• Rich in Flavor: Combines the warmth of cinnamon and ginger with the tartness of fresh apples.

• Versatile: Ideal for breakfast, brunch, or as a sweet treat with your afternoon tea.

• Perfect for Gifting: Wrapped beautifully, this bread makes a thoughtful homemade gift during the holiday season.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• Baking apples (e.g., Granny Smith)

• Light brown sugar

• Ground cinnamon

• Ground ginger

• All-purpose flour

• Baking soda

• Kosher salt

• Granulated sugar

• Vegetable oil

• Full-fat sour cream

• Vanilla extract

• Egg

For the Glaze:

• Powdered sugar

• Vanilla extract

• Milk

Directions

1. Prepare the Apple Mixture: In a medium bowl, combine peeled and chopped apples with brown sugar, cinnamon, and ginger. Set aside.

2. Mix Wet Ingredients: In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until smooth.

3. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this to the wet mixture, stirring until just combined.

4. Incorporate Apples: Gently fold in three-quarters of the apple mixture into the batter.

5. Bake: Pour the batter into a greased loaf pan, top with the remaining apple mixture, and bake at 350°F (175°C) for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool: Allow the bread to cool in the pan for at least 30 minutes before transferring to a wire rack.

7. Prepare the Glaze: Mix sifted powdered sugar with vanilla extract and milk until smooth. Adjust consistency as desired.

8. Glaze the Bread: Drizzle the glaze over the cooled bread before slicing and serving.

Servings and Timing

• Servings: 8 slices

• Prep Time: 10 minutes

• Cook Time: 55 minutes

• Total Time: 1 hour 5 minutes

Variations

• Nut Addition: Fold in chopped walnuts or pecans for added texture and flavor.

• Spice Mix: Add a pinch of nutmeg or allspice for a more complex spice profile.

• Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for a heartier bread.

Storage/Reheating

• Storage: Once cooled, wrap the bread in plastic wrap and store at room temperature for up to 2 days or refrigerate for up to a week.

• Freezing: Wrap the cooled bread tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months.

• Reheating: To enjoy warm, microwave slices for 10-15 seconds or warm in a preheated oven at 300°F (150°C) for 5-10 minutes.

FAQs

How do I prevent the apples from sinking to the bottom?

Coating the apple pieces lightly with flour before folding them into the batter can help distribute them evenly.

Can I use a different type of apple?

Yes, while Granny Smith apples are recommended for their tartness and firmness, you can use other varieties like Honeycrisp or Fuji.

Is it necessary to peel the apples?

Peeling is recommended for a smoother texture, but if you prefer a more rustic bread, you can leave the skins on.

Can I make this bread gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

What can I use instead of sour cream?

Plain full-fat yogurt or buttermilk can be used as substitutes for sour cream.

How do I know when the bread is fully baked?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, the bread is done.

Can I double the recipe?

Yes, you can double the ingredients and bake in two separate loaf pans.

Why is my bread dense?

Overmixing the batter can lead to a dense texture. Mix until just combined.

Can I add a streusel topping?

Absolutely! A streusel topping made of butter, flour, and sugar can add a delightful crunch.

How long should I wait before glazing the bread?

Ensure the bread is completely cooled to room temperature before glazing to prevent the glaze from melting off.

Conclusion

This Amish Apple Fritter Bread encapsulates the comforting flavors of fall in every bite. Whether enjoyed fresh from the oven or later as a sweet snack, it’s sure to be a favorite for years to come.

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This Amish Apple Fritter Bread is the ultimate fall treat! A cinnamon-spiced quick bread with fresh apples and a sweet glaze. Perfect for breakfast, dessert, or gifting. No yeast required, making it easy and quick to prepare.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 slices
• Category: Bread, Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Bread:

2 large baking apples (Granny Smith recommended)

½ cup light brown sugar

1 ½ tsp ground cinnamon

½ tsp ground ginger

2 cups all-purpose flour

1 tsp baking soda

¼ tsp kosher salt

½ cup granulated sugar

½ cup vegetable oil

½ cup full-fat sour cream

1 tsp vanilla extract

1 large egg

For the Glaze:

1 cup powdered sugar

½ tsp vanilla extract

2 tbsp milk

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Instructions

• Prepare the Apple Mixture:
  In a medium bowl, combine peeled and chopped apples with brown sugar, cinnamon, and ginger. Set aside.

• Mix Wet Ingredients:
  In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until smooth.

• Combine Dry Ingredients:
  In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this to the wet mixture, stirring until just combined.

• Incorporate Apples:
  Gently fold in three-quarters of the apple mixture into the batter.

• Bake:
  Pour the batter into a greased loaf pan, top with the remaining apple mixture, and bake at 350°F (175°C) for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

• Cool:
  Allow the bread to cool in the pan for at least 30 minutes before transferring to a wire rack.

• Prepare the Glaze:
  Mix sifted powdered sugar with vanilla extract and milk until smooth. Adjust consistency as desired.

• Glaze the Bread:
  Drizzle the glaze over the cooled bread before slicing and serving.

Notes

• Storage: Store wrapped at room temperature for up to 2 days or refrigerate for up to a week.

• Freezing: Freeze for up to 3 months, tightly wrapped.

• Reheating: Microwave slices for 10-15 seconds or warm in the oven at 300°F for 5-10 minutes.