This Amish Apple Fritter Bread is one of those cozy, fall-ish bakes that just makes the whole house smell like love. You get soft chunks of apple, a buttery cinnamon swirl, and a light sugar crust on top. It’s kind of like apple fritters and warm coffee cake had a baby—and it’s so, so good.
Why I Love This Recipe
I make this bread every fall, usually on the first chilly weekend when I pull out the sweaters and open the windows. The smell alone brings everyone into the kitchen. It’s simple, satisfying, and always hits the spot. Here’s why it’s a keeper:
- Tastes like an apple fritter but way easier to make
- Super moist and buttery with a crunchy sugar top
- Perfect for breakfast, snack, or dessert
- Stays good for days and makes your house smell like a bakery
What You’ll Need
- 2 apples, peeled and diced (I like Granny Smith)
- ⅓ cup brown sugar (for apple mixture)
- 1½ tsp cinnamon (divided)
- ⅔ cup white sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- 1½ cups all-purpose flour
- 1¾ tsp baking powder
- ½ cup milk
- ½ cup white sugar (for topping)
- 1 tbsp cinnamon (for topping)
Glaze (optional but delicious):
- ½ cup powdered sugar
- 1–2 tsp milk
Ingredients & Tools Image Prompt
Ultra close-up shot of all ingredients for Amish Apple Fritter Bread including diced Granny Smith apples, brown sugar, cinnamon, white sugar, softened butter, 2 whole eggs, vanilla extract, all-purpose flour, baking powder, milk, powdered sugar, with a whisk, spatula, loaf pan, and two mixing bowls laid out on white marble counters with hints of gold, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
Pro Tips
- Use tart apples like Granny Smith so the bread isn’t overly sweet
- Don’t skip the cinnamon sugar swirl—it adds all the flavor
- Let the bread cool before slicing so it doesn’t fall apart
- Use parchment paper to lift the loaf out easily
- If you add the glaze, wait until the bread is completely cool
Tools You’ll Need
- Two mixing bowls
- Whisk
- Rubber spatula
- Hand or stand mixer (optional)
- 9×5” loaf pan
- Parchment paper
- Small spoon or knife for swirling
- Cooling rack
Substitutions and Variations
- Apples: Use Honeycrisp or Fuji for a sweeter flavor
- Butter: Use margarine or plant-based butter if needed
- Milk: Any milk works, even almond or oat
- Add-ins: Add chopped walnuts or pecans for crunch
- Glaze: Skip it or use maple syrup instead of milk
Make Ahead Tips
- You can dice the apples and mix the cinnamon sugar swirl the night before
- Bake the bread a day ahead—it tastes even better the next day
- Store baked bread tightly wrapped at room temp for up to 3 days or freeze for 2 months
Servings:
Makes 8–10 slices
Cook Time:
1 hour total (15 min prep, 45 min bake)
Calories (Per Slice):
Approx 280 kcal
Carbs: 38g | Fat: 12g | Protein: 3g | Fiber: 2g | Sugar: 24g
Why This Recipe Works (Quick Science)
The butter and sugar cream together to make the bread fluffy and rich, while the apples release juice as they bake, keeping it moist. The cinnamon sugar swirl sinks slightly into the batter, adding layers of flavor without needing frosting.
Common Mistakes
- Overmixing the batter: makes the bread tough
- Using too juicy apples: can make the bread soggy
- Not swirling deep enough: the cinnamon layer stays on top instead of running through
- Cutting too soon: slices crumble if bread’s still warm
What to Serve With
- A hot cup of coffee or chai
- Whipped cream or vanilla ice cream
- A warm fall soup for contrast
FAQ
Can I use canned apples or apple pie filling?
It’ll be too wet—stick to fresh apples.
Does it need to be refrigerated?
Nope. Room temp is fine for 2–3 days, but refrigerate if you add glaze.
Can I double the recipe?
Yes! Just use two loaf pans and rotate them halfway through baking.
Step-by-Step Instructions
Step 1: Mix the Cinnamon Apple Filling
In a small bowl, mix 2 diced and peeled Granny Smith apples with ⅓ cup brown sugar and ½ tsp cinnamon.
Step 2: Make the Cinnamon Sugar Topping
In another small bowl, stir together ½ cup white sugar and 1 tbsp cinnamon.
Step 3: Cream Butter and Sugar
In a large bowl, beat ½ cup softened unsalted butter with ⅔ cup white sugar until creamy and light.
Step 4: Add Eggs and Vanilla
Mix in 2 large eggs and 2 tsp vanilla extract until well combined.
Step 5: Add Dry Ingredients and Milk
In a separate bowl, whisk together 1½ cups all-purpose flour and 1¾ tsp baking powder. Slowly add it to the wet mixture, alternating with ½ cup milk.
Step 6: Assemble the Batter
Pour half of the batter into a parchment-lined 9×5” loaf pan. Layer half the apple mixture, then half the cinnamon sugar. Repeat with remaining batter, apples, and cinnamon sugar. Use a knife to swirl everything together.
Step 7: Bake
Bake at 350°F for 45–50 minutes, or until a toothpick comes out clean.
Step 8: Make the Glaze (Optional)
While the bread cools, whisk ½ cup powdered sugar with 1–2 tsp milk until smooth.
Step 9: Drizzle and Serve
Once bread is fully cool, drizzle glaze over the top, slice, and serve.
Leftovers and Storage
Store leftovers wrapped in foil or in an airtight container at room temp for up to 3 days. If glazed, keep it in the fridge. You can also freeze slices wrapped tightly for up to 2 months—just thaw and warm in the microwave.
Wrap-Up
If you’re craving something sweet, cozy, and a little nostalgic, this Amish Apple Fritter Bread is calling your name. Give it a try and let me know how it turned out! Drop a comment if you have any questions—I’d love to hear from you.