Introduction

Amish Apple Fritter Bread offers a delightful swirl of cinnamon and sweet apple pieces, creating a moist and flavorful treat perfect for breakfast or an afternoon snack. This easy-to-make bread combines the warm spices of apple fritters with a tender, tender crumb that will keep you coming back for more.

A loaf cake is shown sliced open on a white plate with a brown rim, placed on a white marbled surface. The cake has a soft, light yellow inside with small chunks of nuts visible throughout. The outside crust is golden brown and slightly textured. On top, there is a thick white icing drizzled in evenly spaced stripes along the length of the cake, creating a shiny, smooth contrast against the browned top. In the background, blurry green apples and a white cup can be seen. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup light brown sugar

2 tsp ground cinnamon

2 large apples (peeled, cored, and diced)

2/3 cup white sugar

1/2 cup unsalted butter (softened)

2 large eggs (at room temperature)

1 1/2 tsp vanilla extract

1 1/2 cups all-purpose flour

1 3/4 tsp baking powder

1/2 cup milk

1/2 cup powdered sugar

2-3 tbsp milk or cream (for glaze)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.

Step 2: In a small bowl, combine 1/3 cup light brown sugar and 1 teaspoon ground cinnamon. Toss the diced apples in the cinnamon-sugar mixture and set aside.

Step 3: In a large mixing bowl, cream together 2/3 cup white sugar and 1/2 cup softened butter until light and fluffy.

Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in 1 1/2 teaspoons vanilla extract.

Step 5: Sift together 1 1/2 cups all-purpose flour and 1 3/4 teaspoons baking powder. Gradually add this mixture to the wet ingredients, alternating with 1/2 cup milk. Stir just until combined.

Step 6: Pour half of the batter into the prepared loaf pan and smooth the surface. Spread half of the cinnamon-coated apples over the batter and press gently.

Step 7: Add the remaining batter on top, then layer the remaining apples. Use a knife to swirl the apples into the batter for a marbled effect.

Step 8: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 9: To make the glaze, mix 1/2 cup powdered sugar with 2-3 tablespoons milk or cream until smooth. Drizzle over the cooled bread before serving.

FAQs

Can I use other types of apples?

Yes, you can use any apple variety, but firmer apples like Granny Smith or Honeycrisp work best as they hold their shape during baking.