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Amish Apple Fritter Bread

Amish apple fritter bread is baked as a tender, dense loaf with a cinnamon-sugar apple swirl and caramelized fruit pockets. It bakes at 350F until a toothpick test comes out clean, then gets a thick powdered sugar glaze while warm.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Dry and sweeteners
  • 0.3333333333 cup brown sugar Packed
  • 2 tsp cinnamon
  • 0.6666666667 cup granulated sugar
  • 2 tbsp powdered sugar For glaze
  • 2 tbsp milk For glaze
  • 2 cup all-purpose flour
Leavening and flavor
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter Softened
  • 2 eggs
  • 1.5 tsp vanilla extract
  • 0.5 cup whole milk
Fruit
  • 2 apples Peeled and finely diced

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350F and grease a 9x5 loaf pan, so the loaf releases cleanly after baking. The pan should be well-coated with an even film.
Make the apple-cinnamon mixture
  1. Mix brown sugar and cinnamon, then toss half with the diced apples to coat the fruit. You should see cinnamon-sugar clinging to the apple pieces.
Mix the batter
  1. Beat butter and granulated sugar until fluffy, 1 to 2 minutes, for a lighter batter texture. Stop when the mixture looks pale and thicker.
  2. Add eggs and vanilla extract, mixing until smooth and fully combined. The batter should look glossy and uniform.
  3. Whisk flour, baking powder, baking soda, and salt together in a bowl to evenly distribute the leaveners. This helps prevent dense spots in the loaf.
  4. Alternate adding the dry mixture and whole milk to the butter mixture, mixing just until incorporated. Stop as soon as no dry streaks remain.
Assemble the loaf
  1. Pour half the batter into the prepared pan, spreading it into an even layer. Aim for full pan coverage so the loaf bakes consistently.
  2. Layer half the apple mixture over the batter, then sprinkle the remaining plain cinnamon sugar. You should see a distinct cinnamon-sugar layer on top of the apples.
  3. Pour the remaining batter on top and spread gently to the edges. Finish by adding the remaining apples so they peek through the top.
Bake and glaze
  1. Bake at 350F for 55 to 60 minutes, until a toothpick comes out clean. The loaf should look golden and set in the center.
  2. Drizzle with powdered sugar glaze while warm, so it soaks slightly and forms a thick sheen. Let the glaze set for a few minutes before slicing.

Notes

Pro tip: dice the apples finely so they melt into the loaf and create fritter-style pockets without sinking. Store airtight at room temperature up to 2 days or refrigerate up to 5 days; freeze up to 2 months, thaw overnight in the fridge and rewarm briefly. For a lighter swap, replace half the butter with unsweetened applesauce if you want a slightly less rich crumb.