Description
Easy Amish Apple Fritter Bread brings bakery vibes home. This quick bread tastes like a fried fritter, without the deep-frying mess. So comforting!
Ingredients
Scale
- Bread Base:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- Apple Fritter Swirl:
- 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
- Glaze Goodness:
- 1 cup powdered sugar
- 2–3 tablespoons milk (any kind)
- ½ teaspoon vanilla extract
- Optional Sprinkles:
- ¼ cup chopped pecans or walnuts
Instructions
- Prep Your Apples and Pan:: First things first, peel, core, and dice your apples into small, manageable pieces. We want them to soften nicely in the bread, not stay crunchy. Then, grab a 9×5 inch loaf pan, give it a good spray with non-stick spray, and if you’re feeling extra cautious (which, honestly, I usually am after a few sticking incidents), line it with parchment paper, leaving an overhang on the long sides. This makes lifting the Easy Amish Apple Fritter Bread out a breeze, trust me!
- Whisk the Dry Goodies:: In a medium bowl, whisk together your flour, granulated sugar, baking powder, baking soda, and salt. Give it a good, thorough whisking, like you’re really getting all those leavening agents evenly distributed. This is where I always make sure there are no clumps, because nobody wants a bite of pure baking soda, right? I love the smell of the flour and sugar mixing, it just signals good things are coming!
- Mix the Wet Wonders:: In a separate, larger bowl, whisk your egg until it’s light and foamy. Then, pour in the whole milk and vanilla extract, whisking them all together until they’re well combined. This wet mixture will be the glue that brings our Easy Amish Apple Fritter Bread batter to life. I always smell the vanilla at this point; it’s so comforting!
- Combine and Fold in Apples:: Pour the wet ingredients into the dry ingredients. Mix with a spatula until *just* combined. Don’t overmix, or your bread will be tough – I learned that the hard way, oops! A few lumps are totally fine. Gently fold in your diced apples. You want them distributed, but not bruised. I love seeing all those little apple bits peeking through the batter.
- Craft the Cinnamon Swirl:: In a small bowl, whisk together the melted butter, brown sugar, and ground cinnamon until it forms a thick, gooey paste. This is the heart of the “fritter” flavor, hon. The smell alone is enough to make your mouth water. Make sure it’s smooth, no grainy bits!
- Layer and Swirl Your Easy Amish Apple Fritter Bread:: Pour about half of the apple batter into your prepared loaf pan. Dollop half of the cinnamon swirl mixture over the batter, then use a knife or a skewer to gently swirl it in. Don’t overdo it, just a few passes. Pour the remaining batter over the top, then dollop and swirl in the rest of the cinnamon mixture. It’s okay if it’s not perfect; the rustic look is part of its charm!
- Bake to Golden Perfection:: Pop your loaf pan into a preheated 350°F (175°C) oven and bake for 50-60 minutes. You’ll know it’s done when a wooden skewer inserted into the center comes out clean, maybe with a few moist crumbs, but no wet batter. The kitchen will smell absolutely heavenly, like the best apple pie and cinnamon rolls had a baby. Let it cool in the pan for about 10-15 minutes before carefully lifting it out onto a wire rack to cool completely.
- Glaze It Up:: Once the Easy Amish Apple Fritter Bread is completely cool (this is important, otherwise your glaze will melt right off!), whisk together the powdered sugar, milk, and vanilla extract until you have a smooth, pourable glaze. Drizzle it generously over the cooled loaf. If you’re using nuts, sprinkle them on top while the glaze is still wet. And there you have it, a masterpiece!