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Amish Apple Fritter Bread

Amish apple fritter bread is baked as a tender loaf with a cinnamon-sugar apple swirl throughout and a simple powdered sugar glaze. You’ll get sweet caramelized apple pieces in every slice with a golden, lightly crackled top from the oven.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350F, then grease a 9x5 loaf pan.
  2. Mix brown sugar and cinnamon together, then toss half with diced apples and set both aside.
Make the batter
  1. Beat softened butter and granulated sugar until light and fluffy, then beat in eggs and vanilla.
  2. Whisk together all-purpose flour, baking powder, baking soda, and salt, then alternate adding dry mix and whole milk into the butter mixture until just combined.
Assemble and bake
  1. Pour half the batter into the prepared pan, then layer half the apple mixture over it.
  2. Sprinkle the remaining cinnamon-brown sugar over the apples, then pour in the remaining batter and top with the remaining apples.
  3. Bake for 55-60 minutes at 350F, until a toothpick comes out clean.
Glaze
  1. Stir powdered sugar with 2 tablespoons milk to make a glaze, then drizzle it over the loaf while still warm.

Notes

For the most even apple pieces, dice the apples uniformly (about 1/4-inch) so they bake into caramelized bits rather than chunks. Store covered at room temperature up to 2 days or refrigerated up to 5 days; warm slices in the microwave for 10–15 seconds. Freezing is yes: wrap cooled slices and freeze up to 2 months. For a lighter option, use reduced-fat milk in both the batter and glaze (texture remains soft, with a slightly less rich crumb).