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Amish Apple Fritter Bread

Amish apple fritter bread baked in a loaf pan with a cinnamon-sugar apple swirl, then finished with a thick powdered sugar glaze. The dense, moist crumb stays tender with diced apples throughout for a classic breakfast treat.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry mix
  • 0.33333333333333 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
Wet mix
  • 0.66666666666667 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 2 eggs
  • 1.5 tsp vanilla extract
  • 0.5 cup whole milk
Apple layer
  • 2 apples peeled and finely diced
Glaze
  • 0.5 cup powdered sugar
  • 2 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Prep the pan and preheat
  1. Preheat the oven to 350F, then grease a 9x5 loaf pan so the loaf releases cleanly.
Make the cinnamon-sugar apple mixture
  1. Mix the brown sugar with 2 tsp cinnamon, then toss half of the mixture with the diced apples until evenly coated.
Mix the batter
  1. Beat the softened butter and granulated sugar until fluffy, about 2-3 minutes, then add the eggs and vanilla and mix until smooth.
  2. Whisk together the all-purpose flour, baking powder, baking soda, and salt, then alternate adding the dry mix with the whole milk into the butter mixture until just combined.
Assemble the loaf
  1. Pour half the batter into the pan, then layer half the apple mixture over it.
  2. Sprinkle the remaining plain cinnamon-sugar over the apple layer so it forms a visible streaky top in the middle.
  3. Pour the remaining batter over the apples, then top with the remaining apples so pieces show on the surface.
Bake
  1. Bake at 350F for 55-60 minutes, until a toothpick inserted in the center comes out clean and the loaf is golden.
Glaze and serve
  1. Mix powdered sugar with 2 tbsp milk to form a thick glaze, then drizzle it over the warm loaf so it clings and slightly sets.

Notes

Pro tip: finely dice the apples so they bake through and distribute evenly without leaving wet pockets. Store tightly wrapped in the refrigerator for up to 4 days; reheat slices briefly in the microwave. Freeze baked slices for up to 2 months (thaw overnight in the fridge). For a lighter option, use low-fat milk in the batter and glaze and expect a slightly softer crumb.