Amish Apple Fritter Bread
Easy apple fritter bread with tender spiced apples, caramelized topping, and sweet vanilla glaze. No frying needed - all the flavor of apple fritters in a simple quick bread.
Ingredients
Bread
- 2 baking apples medium, peeled and chopped; Granny Smith work perfectly
- 1/2 cup light brown sugar
- 2 tsp ground cinnamon heaping spoonfuls recommended
- 1 tsp ground ginger
- 1 large egg room temperature
- 1/3 cup white granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup full-fat sour cream room temperature
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
Vanilla Glaze
- 1 cup powdered sugar sifted
- 1 tsp vanilla extract
- 3 tbsp milk whole milk preferred
Instructions
- Preheat oven to 350°F. Spray a loaf pan with nonstick spray or line with parchment paper, letting it hang over the sides for easy removal.
- In a medium bowl, combine chopped apples, brown sugar, cinnamon, and ginger. Mix until apples are well coated. Set aside.
- In a large mixing bowl, whisk together egg, granulated sugar, vegetable oil, sour cream, and vanilla extract for about 30 seconds until smooth and creamy.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add dry ingredients to wet ingredients. Fold gently with a rubber spatula until just combined. Some small lumps are okay - don't overmix.
- Reserve about one quarter of the apple mixture for topping. Fold the remaining apples gently into the batter.
- Pour batter into prepared loaf pan and spread evenly. Scatter reserved apple chunks over the top. Tap pan on counter a couple times to remove air bubbles.
- Bake for 50 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. If top browns too quickly, tent loosely with foil.
- Let bread cool in pan for at least 30 minutes to 1 hour before removing. This prevents crumbling.
- While bread cools, make the glaze: Sift powdered sugar into a small bowl. Add vanilla and milk. Whisk until completely smooth. Adjust consistency with more milk or powdered sugar as needed.
- Once bread is completely cool, drizzle glaze over the top. Let set for 10 minutes before slicing.
Notes
Storage: Store wrapped in plastic wrap at room temperature for 2 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Apple Options: Granny Smith, Honeycrisp, Pink Lady, or Fuji work best. Avoid soft apples like Red Delicious or McIntosh.
Substitutions: Greek yogurt can replace sour cream. Melted butter can replace vegetable oil for a butterier flavor.
Muffin Variation: Divide batter into 12 muffin cups and bake for 20-25 minutes.