Name: Amish Apple Fritter Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Amish
Ingredients: 2 medium apples (Granny Smith or Honeycrisp), peeled and diced; 2 tbsp granulated sugar (for apple mixture); 1 tsp ground cinnamon (for apple mixture); 1/3 cup brown sugar (for cinnamon swirl); 1 tsp ground cinnamon (for cinnamon swirl); 1 1/2 cups all-purpose flour; 1 3/4 tsp baking powder; 1/4 tsp salt; 2/3 cup granulated sugar; 1/2 cup unsalted butter, melted; 2 eggs; 1/2 cup milk; 1 1/2 tsp vanilla extract; 1/2 cup powdered sugar (for glaze); 1–2 tbsp milk (for glaze)

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This Amish Apple Fritter Bread is one of my favorite fall treats—moist, tender, and packed with warm cinnamon apples, all wrapped in a sweet, golden loaf and drizzled with a simple glaze. I love how the scent of cinnamon and apples fills the kitchen while it bakes, making it the perfect recipe to welcome the cozy season or gift to friends and neighbors during the holidays.

Why You’ll Love This Recipe

I love this recipe because it’s everything comforting about autumn in one easy quick bread. It’s inspired by those delicious apple fritters at roadside stands or fall festivals, but baked into a loaf I can slice and enjoy with coffee or tea. The swirl of cinnamon sugar and chunks of fresh apples make every bite perfectly spiced and soft. Plus, the glaze adds just the right touch of sweetness on top.

Whether I’m baking for a holiday brunch, treating myself on a cool morning, or wrapping it up for a gift, this apple fritter bread never fails to bring smiles. Amish Apple Fritter Bread

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Apples – I like using tart-sweet varieties like Granny Smith or Honeycrisp for the best flavor.
All-purpose flour – This gives the bread its structure and crumb.
Granulated sugar – I use it to sweeten the batter and to mix with cinnamon for that classic swirl.
Brown sugar – Adds depth and a hint of molasses to the cinnamon swirl.
Baking powder – Helps the bread rise and stay fluffy.
Ground cinnamon – I use it generously for warm spice.
Eggs – These bind everything together and give the bread richness.
Milk – Adds moisture and helps blend the batter.
Vanilla extract – I never skip this for enhancing all the sweet notes.
Unsalted butter – I melt it for easy mixing into the batter.
Powdered sugar – Used to make the glaze that tops the bread.
A pinch of salt – Just enough to balance the sweetness.

Directions

I preheat the oven to 350°F and grease a standard 9×5-inch loaf pan.
I start by preparing the apples, peeling and dicing them, then tossing them with a little cinnamon and sugar.
In a mixing bowl, I whisk together flour, baking powder, and salt.
In another bowl, I mix the melted butter, granulated sugar, eggs, milk, and vanilla until smooth.
I gradually add the dry ingredients to the wet mixture and stir until just combined.
I pour half the batter into the loaf pan, sprinkle a layer of the apple mixture and cinnamon sugar, then repeat with the remaining batter and more apples and cinnamon sugar on top.
I swirl the layers gently with a knife to create a marbled effect.
I bake the bread for 55–60 minutes, or until a toothpick comes out clean.
Once it cools, I drizzle it with a simple glaze made from powdered sugar and milk.

Servings and timing

This loaf serves 8–10 slices. It takes about 10 minutes to prep and around 55–60 minutes to bake, making the total time just over an hour. I often make it the night before and enjoy it for breakfast or dessert the next day.

Variations

Add nuts – I like folding in chopped pecans or walnuts for crunch.
Use different apples – Sometimes I mix apple varieties to balance tart and sweet.
Spiced glaze – I stir a pinch of cinnamon into the glaze for extra fall flavor.
Mini loaves – I divide the batter into mini loaf pans to give as individual gifts.
Crumble topping – I occasionally add a streusel topping instead of glaze for a bakery-style touch.

Storage/Reheating

I let the bread cool completely before wrapping it in foil or plastic wrap. It keeps well at room temperature for 2–3 days or in the fridge for up to a week. When I want a warm slice, I microwave it for 10–15 seconds.

To freeze, I wrap the loaf tightly and store it in a freezer-safe bag. It lasts up to 3 months. I thaw it overnight at room temperature before serving.

FAQs

What type of apples work best in apple fritter bread?

I prefer firm, tart apples like Granny Smith or sweet-tart ones like Honeycrisp. They hold their shape during baking and balance the sweetness of the bread.

Can I make this bread without the glaze?

Yes, I sometimes skip the glaze if I want something less sweet. The bread still tastes amazing on its own or with a little butter.

How do I prevent the apples from sinking?

I toss the chopped apples in a bit of flour before layering them into the batter. This helps keep them suspended during baking.

Can I make this bread gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend. Just make sure your baking powder is gluten-free too.

How do I know when the bread is fully baked?

I insert a toothpick into the center of the loaf—if it comes out clean or with just a few crumbs, it’s ready. The top should be golden and firm to the touch.

Conclusion

This Amish Apple Fritter Bread has become one of my fall baking staples. It’s easy, cozy, and packed with flavor—just the way I like my seasonal treats. Whether I’m making it for my family or gifting it during the holidays, this spiced apple bread always delivers that warm, homemade goodness that makes autumn feel extra special.