Amish Apple Fritter Bread made with apples, cinnamon, butter, sugar, eggs, and vanilla for a soft, cozy loaf that tastes like fall.
Table of Contents
Amish Apple Fritter Bread feels like one of those recipes that doesn’t rush you. I didn’t grow up with it exactly, but the feeling of it? Oh, that’s familiar. The first time I made it, it was late afternoon, the kind where the light gets golden and you realize the day slipped by faster than expected. I had apples on the counter—slightly bruised, not cute anymore—and that urge to bake something, even though I wasn’t sure what yet. Sound familiar?
Once this bread went into the oven, the house changed. I don’t know how else to explain it. Cinnamon, apples, butter… it smelled like something important was happening, even if nothing else was. It reminded me of those small-town bakery smells you get walking past a shop on a chilly day, or the way kitchens feel busier during fall for no real reason except that baking suddenly makes sense again. Amish Apple Fritter Bread isn’t flashy. It’s quiet comfort. And honestly, I think that’s why it sticks with you.
Why you’ll Love this Amish Apple Fritter Bread?
This Amish Apple Fritter Bread gives you everything you love about an apple fritter donut—but without hot oil, sticky fingers, or the immediate regret of eating three in a row. It’s soft, cinnamon-spiced, and dotted with tender apple pieces that feel almost jammy once baked. The topping melts into the loaf just enough, and the glaze? Optional, yes—but also kind of magical.
What I appreciate most is how flexible it feels. Breakfast? Sure. Dessert? Absolutely. A slice you cut “just to taste” and somehow eat standing at the counter? Definitely. It’s sweet, but not aggressively so. Cozy, but not heavy. And maybe it’s just me, but it feels like one of those recipes that gets better once you’ve made it a few times and stop measuring the apples so precisely.
Ingredient Notes
Before you start, let’s talk ingredients the way real people do—standing in the kitchen, half-checking the pantry, wondering if substitutions will be noticed (they won’t… mostly).
- Apples: Use firm apples. This matters. Soft apples disappear into the loaf, and while that’s not bad, it’s not really the apple fritter vibe either. Honeycrisp and Granny Smith are safe bets.
- Butter: Real butter gives Amish Apple Fritter Bread that rich, bakery-style flavor. Margarine works in a pinch, but it’s not quite the same.
- Apple Pie Spice: This is the shortcut ingredient I fully support. It tastes like fall without turning your counter into a spice shop explosion.
- Cinnamon Sugar Filling: This is where things get good. It melts, it swirls, it sneaks into the crumb. Don’t skimp.
- Brown Sugar Topping: Slightly crisp, slightly gooey, and very necessary. It gives the bread that “you bought this at a bakery” look.
How to Make Amish Apple Fritter Bread?
This bread looks impressive when it’s done, but the process is forgiving. You don’t need to be precise. You just need to pay some attention.
Step 1: Prep & Topping
Preheat the oven and grease your loaf pan really well—especially the corners. (Ask me how I know.) Mix the brown sugar and cinnamon for the topping and set it aside. It’s simple now, but it becomes important later.
Step 2: Apple Filling
Peel, core, and chop the apples into small chunks. Toss them with cinnamon and sugar and let them sit. They’ll release a little juice, and that’s good. That juice bakes into the bread and makes those apple pockets soft and flavorful instead of dry.
Step 3: Bread Batter
Mix the dry ingredients together so everything’s evenly distributed. In a separate bowl, cream the butter and sugar until smooth, then add the eggs and vanilla. Once that looks cohesive, gently stir in the dry ingredients. Stop when it’s just combined. Overmixing is how Amish Apple Fritter Bread turns dense, and nobody wants that.
Step 4: Layering & Swirling
Spread half the batter into the pan. Add half the apples. Repeat. Use a butter knife to swirl everything gently—think ribbons, not chaos. Sprinkle the topping evenly over the top. Pause. Admire. This is the moment where it already smells good, even before baking.
Step 5: Bake & Glaze
Bake until golden and a toothpick comes out clean. Let the loaf cool before removing it from the pan—it needs a minute to settle. Once cooled, whisk the glaze and drizzle it over the top. Neat lines are optional. Messy drizzle feels right here.
Storage Options
This bread keeps well, which is convenient and also slightly dangerous. Store it covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. It freezes beautifully too—wrap individual slices and freeze for up to 3 months. A quick warm-up brings it right back, especially if you’re eating it with coffee on a slow morning.
Variations & Substitutions
Once you’ve made Amish Apple Fritter Bread once, it’s hard not to experiment.
- Mix apple varieties for more depth
- Add nutmeg or cloves if you love bold fall flavors
- Skip the glaze for a more breakfast-friendly loaf
- Dairy-free swaps work surprisingly well here
What to Serve With Amish Apple Fritter Bread?
This bread doesn’t need much, but it plays nicely with others.
- Hot coffee or tea (almost mandatory)
- Vanilla ice cream if you’re calling it dessert
- Greek yogurt for balance
- Fresh fruit if you want to pretend it’s healthy
FAQ
Can I make Amish Apple Fritter Bread ahead of time?
Yes—and honestly, it’s even better the next day once everything settles.
Why did my bread turn out dense?
Most likely overmixing. Stir less next time. It happens.
Do I really need to peel the apples?
You don’t have to, but peeled apples give a softer, more classic texture.
Amish Apple Fritter Bread isn’t trendy. It’s not trying to be viral. It’s just good—comforting, familiar, and the kind of recipe you come back to when you want your kitchen to feel warm again. If you try it, I’d love to know—did you keep it classic, or did you tweak it a little?
Amish Apple Fritter Bread
Ingredients
Bread Batter
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon apple pie spice
- ½ cup unsalted butter softened
- ⅔ cup granulated sugar
- 2 large eggs at room temperature
- 1 ½ teaspoons vanilla extract
Apple Filling
- 2 cups apples peeled, cored, and chopped
- 1 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
Topping
- ¼ cup brown sugar
- 1 ½ teaspoons ground cinnamon
Glaze
- ½ cup powdered sugar
- 1 tablespoon hot water or milk
Instructions
Preparation
- Preheat the oven to 325°F (165°C). Lightly coat a 9 × 5-inch loaf pan with non-stick spray, ensuring the corners are well greased. Set aside.
- In a small bowl, combine the brown sugar and 1 ½ teaspoons cinnamon for the topping. Set aside.
Prepare the Apple Filling
- In a medium bowl, combine the chopped apples, 1 teaspoon cinnamon, and 1 tablespoon granulated sugar. Stir until the apples are evenly coated. Set aside to allow the flavors to develop.
Prepare the Bread Batter
- In a small mixing bowl, whisk together the flour, baking powder, salt, and apple pie spice. Set aside.
- In a separate large mixing bowl, beat the softened butter and granulated sugar until light and creamy. Add the eggs and vanilla extract, mixing until smooth and fully incorporated.
- Gradually add the dry ingredients to the butter mixture, stirring just until combined. Do not overmix.
Assemble the Bread
- Spread half of the batter evenly into the prepared loaf pan. Distribute half of the apple mixture over the batter.
- Add the remaining batter, spreading gently, then top with the remaining apples. Using a butter knife, lightly swirl the apples into the batter to create a marbled effect.
- Sprinkle the cinnamon-brown sugar topping evenly over the surface.
Bake
- Bake in the center of the oven for approximately 70 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the bread to cool in the pan for 10 minutes. Carefully loosen the edges and transfer the loaf to a wire rack to cool completely.
Glaze
- In a small bowl, whisk together the powdered sugar and hot water or milk until smooth. Drizzle the glaze evenly over the cooled loaf before slicing and serving.
Notes
