Name: Amish Apple Fritter Bread Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Amish
Ingredients: 2 medium baking apples, peeled and chopped; ½ cup light brown sugar; 2 teaspoons ground cinnamon, heaping spoonfuls; 1 teaspoon ground ginger; 1 large egg, room temperature; ⅓ cup white granulated sugar; ¼ cup vegetable oil; ¼ cup full-fat sour cream, room temperature; 2 teaspoons vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking soda; ½ teaspoon kosher salt; 1 cup powdered sugar, sifted; 1 teaspoon vanilla extract; 3 tablespoons milk

Jump to Recipe·Print Recipe

If you love the cozy flavors of fall baked into something irresistibly soft and tender, then the Amish Apple Fritter Bread Recipe is going to become your new favorite. This bread is like biting into a warm apple fritter but in loaf form—packed with warm cinnamon, spiced ginger, and juicy chunks of real apples. It’s perfect for a lazy weekend breakfast, an afternoon coffee companion, or a sweet treat anytime you need a little comfort.

What makes this Amish Apple Fritter Bread Recipe so special is that it strikes the perfect balance between cake-like softness and the sweet, spiced goodness of an apple fritter. Plus, it’s incredibly easy to whip up with simple ingredients you probably already have in your pantry. I remember the first time I made this, the whole house smelled like fall magic, and every crumb vanished faster than I expected. You’ll love how it comes together!

Ingredients You’ll Need

This recipe’s charm lies in its combination of straightforward, wholesome ingredients that work perfectly together to create that classic apple fritter flavor and texture. Choose baking apples with a good balance of sweetness and tartness for the best bite.

Medium baking apples: I recommend Fuji or Granny Smith for a nice tartness that holds up when baked.
Light brown sugar: Adds moisture and that caramel depth; don’t skip it!
Ground cinnamon: The star spice here, go for fresh for best flavor.
Ground ginger: A warming note that perfectly complements the cinnamon.
Large egg: Room temperature for even mixing and lovely structure.
White granulated sugar: Balances the brown sugar’s richness for just the right sweetness.
Vegetable oil: Keeps this bread incredibly moist and tender.
Full-fat sour cream: Adds tang and richness, making the crumb really soft.
Vanilla extract: The flavor enhancer that brightens everything up.
All-purpose flour: The base that holds it all together.
Baking soda: Leavens the bread beautifully.
Kosher salt: Balances the sweetness and deepens flavor.
Powdered sugar: For the simple vanilla glaze on top.
Milk: Just enough to bring the glaze to a pourable consistency.

Variations

I love mixing things up with this Amish Apple Fritter Bread Recipe depending on the season or who I’m serving it to. It’s a really forgiving recipe that’s open to your personal touch, so don’t be shy about tweaking the spices or adding some extras.

Spice it up: I sometimes add a pinch of nutmeg or cloves to deepen the fall flavor.
Nuts and raisins: Toss in chopped walnuts or raisins for extra texture and a little surprise bite.
Gluten-free version: Use a gluten-free flour blend instead of all-purpose; the bread still turns out tender and delicious!
Less sugar: Feel free to reduce the granulated or brown sugar slightly if you prefer a less sweet bread.

How to Make Amish Apple Fritter Bread Recipe

Step 1: Prep the Apples and Spice Mix

First things first, peel and chop your apples into small chunks. This ensures they stay nicely dispersed throughout the bread instead of sinking to the bottom. Then, mix your light brown sugar with cinnamon and ground ginger—this mix is what gives the bread its signature spiced sweetness. Keep this handy for swirling into the batter later.

Step 2: Whisk Wet Ingredients

In a large bowl, whisk together the room temperature egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until smooth. Using room temperature ingredients here is key for a nice, even batter. This step goes quickly, so you’ll be on your way in no time.

Step 3: Combine Dry Ingredients and Fold In

In a separate bowl, stir together the flour, baking soda, and kosher salt. Then gradually add this dry mix to the wet ingredients, folding just until combined. Overmixing can make the bread tough, so be gentle here. Once combined, fold in the chopped apples carefully so they’re evenly spread.

Step 4: Layer the Batter and Cinnamon Sugar Swirl

Here’s the fun part. Pour half the batter into your greased loaf pan, then sprinkle half the cinnamon-sugar-ginger mixture over it. Add the remaining batter on top, and finish with the remaining spiced sugar. Using a knife or skewer, gently swirl the sugar into the batter for that classic fritter look and flavor burst in every slice.

Step 5: Bake to Golden Perfection

Bake the loaf at 350°F (175°C) for about 55-60 minutes. Keep an eye on it—the top should turn golden brown and a toothpick inserted in the center should come out clean. If the top browns too quickly, tent loosely with foil. The moment it’s done, take it out and let it cool completely before glazing.

Step 6: Whip Up the Vanilla Glaze

While the bread cools, sift the powdered sugar into a bowl and stir in vanilla extract and milk, a bit at a time, until you get a smooth, pourable glaze. Drizzle generously over the cooled loaf. The glaze adds a lovely sweet finish that I swear is what elevates this from “good” to “must-have-again.”

How to Serve Amish Apple Fritter Bread Recipe

Amish Apple Fritter Bread Recipe - Recipe Image

Garnishes

I love keeping it simple—just a drizzle of that vanilla glaze and maybe a light dusting of powdered sugar for a pretty touch. Sometimes, I sprinkle a little extra cinnamon on top for that warm, inviting look and aroma. If serving for a brunch crowd, a small pat of softened butter on a warm slice does wonders too.

Side Dishes

This bread pairs wonderfully with a cup of strong coffee or hot tea—perfect for starting the day or an afternoon pick-me-up. If you’re making brunch, I like serving it alongside scrambled eggs, crispy bacon, or even a light fruit salad to complement the sweet and spiced flavors.

Creative Ways to Present

For special occasions, I’ve sliced the Amish Apple Fritter Bread Recipe into thick slabs, arranged them on a pretty platter, and topped each slice with a dollop of whipped cream or a scoop of vanilla ice cream. It instantly transforms it from rustic loaf to dessert-worthy treat. You could also wrap slices in parchment paper tied with twine for gifting—it’s always a hit!

Make Ahead and Storage

Storing Leftovers

I typically store leftover bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to three days. This keeps the loaf moist without drying out. If you live in a warmer climate, the fridge works too, but let it come to room temperature before eating for the best texture.

Freezing

This bread freezes beautifully. I like slicing it first, then wrapping individual slices in plastic wrap and placing them in a freezer-safe bag. That way, you can thaw just what you need without defrosting the whole loaf. It keeps for about 2-3 months in the freezer—perfect for baking in advance for busy weeks or holiday gifts.

Reheating

Reheating is a breeze. I usually pop a slice in the toaster oven or microwave for 20-30 seconds, which revives that soft, fresh-baked warmth. If you want to refresh the glaze a little, just drizzle a tiny extra splash of milk mixed with powdered sugar on top after warming. It tastes just like freshly baked.

FAQs

Can I use other types of apples in the Amish Apple Fritter Bread Recipe?

Absolutely! While I recommend baking apples like Fuji or Granny Smith for a nice balance of tartness and firmness, you can experiment with whatever you have on hand. Just avoid very sweet or soft apples, as they might make the bread too mushy or overly sweet.
Is it possible to make this bread dairy-free?

Yes, you can swap the sour cream for a dairy-free substitute like coconut yogurt or a plant-based sour cream alternative, and use a neutral oil as usual. Just make sure your substitutions are room temperature to keep the texture consistent.
How do I know when the bread is fully baked?

The best way is to insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done. Also, a nicely browned top and sides that start pulling slightly away from the pan are good cues.
Can I double this recipe for a larger batch?

You can definitely double the recipe, but be sure to use a larger baking pan or two standard pans so the bread bakes evenly. Also, double the baking time and start checking for doneness around the 60-minute mark to prevent overbaking.
What should I do if my bread is too dense?

Dense bread usually means the batter was overmixed or the baking soda was old. To avoid this, fold gently just until combined and make sure your leavening agent is fresh. Also, don’t forget to preheat your oven properly before baking.

Final Thoughts

This Amish Apple Fritter Bread Recipe is one of those treasures that feels like a warm hug on a plate. I always find it draws people in—the aroma alone sparks curiosity, and the taste keeps everyone coming back for more. Whether you’re baking it for yourself or sharing with friends, this bread brings a little slice of simple joy and traditional goodness into the kitchen. Give it a try—I promise it’ll become a beloved staple in your baking rotation.