I’ll never forget the first time I tasted Amish apple fritter bread at a roadside farm stand in Pennsylvania. The smell of cinnamon and warm apples hit me before I even stepped inside—like a hug from grandma’s kitchen. That’s when I knew I had to recreate that cozy, homespun magic in my own oven.
This Easy Amish Apple Fritter Bread is my love letter to those simple, soul-warming flavors. After testing dozens of versions (my neighbors became very willing taste-testers!), I cracked the code for that perfect balance of tender crumb, gooey cinnamon swirls, and just the right amount of apple in every bite. No fancy techniques here—just honest ingredients and the kind of comfort that makes you close your eyes and sigh after the first taste.
Table of contents:
Why You’ll Love This Easy Amish Apple Fritter Bread
Listen, I know you’re busy—that’s why this recipe is my go-to when I want something impressive without the fuss. Here’s what makes it magic:
- One-bowl wonder: Seriously, you’ll dirty maybe two bowls tops. The batter comes together faster than it takes to peel the apples!
- Cinnamon-sugar surprise: Those sweet, crackly layers in the middle? They’re like finding treasure in every slice.
- Apples that stay put: No sinking fruit here—my trick keeps them perfectly suspended in that tender crumb.
- Better than bakery: Warm from the oven with that vanilla glaze? You’ll swear it came from an Amish grandma’s kitchen.
- Breakfast or dessert: I won’t judge if you eat it for both. (I’ve done it.)
Ingredients for Easy Amish Apple Fritter Bread
Gather these simple ingredients – I promise you probably have most of them already! A quick tip from my many test batches: measure everything before you start. Those apples brown faster than you’d think, and melted butter waits for no one.
Dry Ingredients
- 2 cups all-purpose flour: Spoon and level it, friends – no packing!
- 1/2 cup granulated sugar: Plain white sugar works best here.
- 1/4 cup brown sugar: The dark stuff gives those caramel notes.
- 2 tsp baking powder: Check the date – this is your rise!
- 1/2 tsp salt: Just enough to make flavors pop.
- 1 tsp cinnamon: The good stuff – sniff it first.
Wet Ingredients
- 1/3 cup milk: Whole milk makes it luxe, but any works.
- 2 large eggs: Cracked into a bowl first (trust me).
- 1/4 cup melted butter, cooled: Slightly warm is okay – hot will cook the eggs!
The Goodies
- 2 cups diced apples: Granny Smiths hold up best (peeled if you’re fancy).
- Extra cinnamon sugar: For that magical middle layer – mix 2 tbsp sugar + 1 tsp cinnamon.
Glaze (Optional but Highly Recommended)
- 1/2 cup powdered sugar: Sift if yours is lumpy.
- 2 tbsp milk: Add slowly – you can’t undo runny glaze!
How to Make Easy Amish Apple Fritter Bread
Okay, let’s get baking! This is where the magic happens – but don’t worry, it’s foolproof. I’ve burned my fair share of loaves (who hasn’t?) to perfect these steps for you.
Preparing the Batter
First things first – preheat that oven to 350°F (175°C). Nothing worse than batter sitting while the oven heats up! Now, grab two bowls – one big, one medium.
- Whisk dry ingredients: In the big bowl, mix flour, both sugars, baking powder, salt, and cinnamon until it looks like speckled sand.
- Beat wet ingredients: In the medium bowl, whisk milk and eggs first, then slowly drizzle in the melted butter while whisking. It should look like pale yellow sunshine!
- Combine gently: Pour the wet mix into the dry ingredients. Stir just until no dry spots remain – lumps are okay! Overmixing makes tough bread, and we want cloud-soft texture.
- Fold in apples: Add those gorgeous diced apples and fold gently with a spatula. The batter will be thick – that’s perfect!
Layering and Baking
This is my favorite part – creating those irresistible cinnamon-sugar layers. Grease your loaf pan really well (I use butter and a dusting of flour – the old-fashioned way).
- First layer: Scoop half the batter into the pan and smooth gently. Now sprinkle 3/4 of your cinnamon-sugar mix evenly over the top.
- Second layer: Carefully add remaining batter (it’ll be slippery on the sugar!). Top with the last of your cinnamon sugar – be generous!
- Bake: Pop it in the oven and set your timer for 50 minutes. When it’s done, the top will be golden brown and a toothpick inserted near the center should come out with just a few moist crumbs.
Glazing and Serving
Resist temptation! Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. While it cools completely (another 20 minutes – I know, torture!), make your glaze:
- Mix glaze: Whisk powdered sugar and milk together until smooth. Want it thicker? Add more sugar. Thinner? More milk drop by drop.
- Drizzle: Use a spoon or fork to zigzag that gorgeous glaze over the cooled bread. The sugar will melt slightly into those cinnamon cracks – heavenly!
- Slice and enjoy: Use a serrated knife for clean slices. Best served slightly warm with a cup of coffee… or just eaten standing over the counter like I do!
Expert Tips for Perfect Easy Amish Apple Fritter Bread
After burning, undercooking, and dropping more loaves than I care to admit (oops!), here are my hard-won secrets for apple fritter bread that’ll make you look like a baking pro – even if you’re not!
- Pick your apples wisely: Granny Smiths are my ride-or-die – they hold their shape and give that perfect tangy balance. But if you’re out, Honeycrisps or Pink Ladies work in a pinch. Just no mushy apples, please!
- Grease like you mean it: That cinnamon sugar wants to stick! I rub butter into every nook of the pan, then dust with flour. For extra insurance, line the bottom with parchment paper – lifesaver!
- The toothpick lie: Don’t trust it alone! At 50 minutes, tap the top – it should spring back. Pull it when the edges just start pulling from the pan. Overbaking kills the magic.
- Storage smarts: Room temp in foil keeps it moist for 2 days. For longer? Freeze slices wrapped in wax paper – pop ‘em straight in the toaster for instant breakfast.
- Doubling up: This recipe doubles beautifully! Use two standard loaf pans and rotate them halfway through baking. Perfect for gifting (if you can bear to share).
Variations of Easy Amish Apple Fritter Bread
Once you’ve mastered the basic recipe (and trust me, you’ll want to make it weekly!), try these fun twists to keep things interesting. My family begs for different versions depending on the season!
Crunchy Nut Upgrade
Toss in a handful of toasted walnuts or pecans with the apples – about 1/2 cup does the trick. The nuts add this amazing texture contrast against the soft bread. Just chop them coarse so you get little crunchy surprises in every bite!
Pear Instead of Apple
Ran out of apples? No problem! Ripe but firm Bartlett pears make a fabulous swap. They bake up silky-smooth with a honeyed flavor. Pro tip: toss the pear cubes with lemon juice first to keep them from browning while you prep.
Streusel Topper
Sometimes I skip the glaze and go wild with a buttery crumb topping instead. Just mix 1/4 cup flour, 1/4 cup brown sugar, 2 tbsp cold butter cubes, and 1/2 tsp cinnamon – pinch it together with your fingers until crumbly. Sprinkle over the batter before baking for bakery-worthy crunch!
Storing and Reheating Easy Amish Apple Fritter Bread
Now, let’s talk about keeping that deliciousness fresh – because let’s be honest, this bread rarely lasts long in my house! Here’s how to store it so every bite tastes just-baked, whether you’re saving some for later or (gasp) actually planning to share.
Room Temperature Storage
For short-term storage (if you think it’ll disappear within 2-3 days), wrap the cooled loaf tightly in aluminum foil or plastic wrap. I like to tuck mine into an airtight container too – that extra layer keeps it from drying out. The cinnamon sugar layers actually get more flavorful overnight, so don’t be afraid to bake it ahead!
Freezing Like a Pro
Here’s my freezer trick: slice the completely cooled bread first, then separate slices with wax paper before wrapping the whole bundle in plastic wrap. Pop it into a freezer bag, squeeze out all the air, and label with the date. It’ll keep beautifully for up to 3 months this way.
Reheating for That Fresh-Baked Magic
My favorite ways to revive that just-baked goodness:
- Toaster method: Perfect for frozen slices! Pop them straight from freezer to toaster on medium setting. The sugar layers caramelize slightly – heavenly with morning coffee.
- Oven refresh: For a whole loaf, wrap in foil and warm at 300°F (150°C) for 10-15 minutes. Crank it to 350°F (175°C) for the last 2 minutes uncovered to crisp the top.
- Microwave quick-fix: Place a slice on a microwave-safe plate with a damp paper towel. Nuke for 15-second bursts until warm (but don’t overdo it – apples can get mushy!).
One last tip? If you froze a glazed loaf, wait to add fresh glaze after reheating. That way it stays glossy and perfect, not soggy. Happy storing!
Nutrition Information for Easy Amish Apple Fritter Bread
Okay, let’s be real – we’re not eating apple fritter bread for its health benefits! But I know some of you like to keep track (or need to for dietary reasons), so here’s the scoop. Remember, these numbers can change based on your exact ingredients – like if you use almond milk instead of whole, or go heavy-handed with that glaze (no judgment here!).
Per slice (1/10th of loaf):
- Calories: About 280 – but totally worth every one!
- Carbs: 48g (Those apples and sugars do their thing)
- Protein: 4g (Eggs and milk pulling their weight)
- Fat: 8g (Thank you, glorious butter)
- Fiber: 2g (Apples bringing some goodness)
A quick heads-up: nutrition calculators can vary, especially with homemade recipes. If you’re watching specific macros or have allergies, definitely plug your exact ingredients into an app. My Amish friends would probably just say “Eat it and enjoy!” – but I get that we live in a world where numbers matter sometimes. Now go enjoy that slice without guilt!
Common Questions About Easy Amish Apple Fritter Bread
I’ve gotten so many questions about this recipe from friends and readers over the years – seems like everyone wants to tweak it just right for their kitchen! Here are the answers to the most common head-scratchers I hear:
Can I use whole wheat flour?
You can, but expect a denser texture. I’ve had the best luck replacing just half the all-purpose flour with whole wheat – any more and the bread gets too heavy. Add an extra 1-2 tablespoons of milk if the batter seems dry. The nutty flavor actually pairs beautifully with the apples though!
How do I prevent sinking apples?
Ah, the eternal fruit-at-the-bottom problem! My foolproof trick: toss your diced apples with 1 tablespoon of the dry flour mixture before folding them in. The light coating helps “grip” the batter. Also, make sure your batter is nice and thick – runny batter lets apples dive right to the bottom.
Can I skip the glaze?
Absolutely! The bread is plenty sweet without it. Sometimes I just dust the top with powdered sugar for a lighter touch. But if you’re serving this for brunch or want that bakery-style look, the glaze adds that special something. (Confession: I usually make extra glaze for dipping!)
What are the best apples to use?
After testing every apple at my farmers’ market, Granny Smith wins for both flavor and texture every time. Their tartness balances the sweetness perfectly, and they hold their shape during baking. If you prefer sweeter apples, Honeycrisp and Braeburn work well too – just avoid super soft varieties like Red Delicious unless you want applesauce bread!
Is this bread freezer-friendly?
Oh yes, this freezes like a dream! I always stash an extra loaf. Let it cool completely, wrap tightly in plastic wrap, then aluminum foil. It’ll keep for 3 months frozen. To serve, thaw overnight in the fridge or pop individual slices straight into the toaster – the cinnamon sugar layers caramelize beautifully when toasted!
Share Your Easy Amish Apple Fritter Bread
I’d love to see your beautiful loaves! Tag me @[YourHandle] on Instagram with your creations – nothing makes me happier than seeing your kitchen adventures. And if you loved this recipe as much as I do, a 5-star rating helps other bakers find this cozy treat too! You can also find more delicious recipes on Pinterest.
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Easy Amish Apple Fritter Bread: 10 Foolproof Steps to Heaven
- Total Time: 70 minutes
- Yield: 1 loaf (10 slices)
- Diet: Vegetarian
Description
A simple and delicious Amish-inspired apple fritter bread with cinnamon and sugar layers.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/3 cup milk
- 2 eggs
- 1/4 cup melted butter
- 2 cups diced apples
- 1/2 cup powdered sugar
- 2 tbsp milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- Mix flour, sugars, baking powder, salt, and cinnamon in a bowl.
- In another bowl, whisk milk, eggs, and melted butter.
- Combine wet and dry ingredients. Fold in diced apples.
- Pour half the batter into the pan. Sprinkle cinnamon sugar mixture.
- Add remaining batter and top with more cinnamon sugar.
- Bake for 50-60 minutes until golden brown.
- Mix powdered sugar and milk for glaze. Drizzle over cooled bread.
Notes
- Use tart apples like Granny Smith for best results
- Let bread cool completely before slicing
- Store in airtight container for up to 3 days
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Amish
