There’s something magical about the aroma of apples and cinnamon baking away in the oven—especially when it’s wrapped up in a tender, golden loaf. This Amish apple fritter bread is autumn in a slice. With warm spices, juicy apple bits, and a glaze that’s just the right amount of sweet, it takes everything you love about a classic apple cinnamon bread and gives it an extra-special twist.
Whether you’re baking for a fall gathering, gifting a sweet loaf, or want your house to smell like heaven, this glazed apple loaf is about to become your go-to fall baking recipe.
Why You’ll Love This Amish Apple Fritter Bread
Think apple fritters, but in loaf form. The brown sugar-spiced apple mixture gets folded into a moist sour cream batter, swirled throughout, and baked to perfection. The final drizzle of glaze ties it all together with that bakery-style finish. Every bite is warm, soft, and full of cozy nostalgia.
What You’ll Need:
Apple Mixture:
- 2 medium baking apples, peeled and chopped (about 300 g)
- ½ cup light brown sugar (100 g)
- 2 teaspoons ground cinnamon (5 g)
- 1 teaspoon ground ginger (2 g)
Batter:
- 1 large egg, room temperature
- ⅓ cup white granulated sugar (67 g)
- ¼ cup vegetable oil (60 ml)
- ¼ cup full-fat sour cream, room temperature (60 g)
- 2 teaspoons vanilla extract (10 ml)
- 1 cup all-purpose flour (120 g)
- 1 teaspoon baking soda (5 g)
- ½ teaspoon kosher salt (2.5 g)
Glaze:
- 1 cup powdered sugar, sifted (120 g)
- 1 teaspoon vanilla extract (5 ml)
- 3 tablespoons milk (45 ml)
Let’s Bake It:
- Preheat oven to 350°F (175°C). Grease or spray a standard loaf pan.
- Mix the chopped apples with brown sugar, cinnamon, and ginger. Set aside.
- In a large bowl, whisk the egg, granulated sugar, oil, sour cream, and vanilla until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add dry ingredients to wet, mixing until nearly combined.
- Fold in 3/4 of the apple mixture into the batter.
- Pour batter into the loaf pan and spread evenly. Top with the remaining apple mixture.
- Bake for 50–55 minutes, or until a toothpick inserted comes out clean and the internal temp hits 200°F (93°C).
- Cool in the pan for 30 minutes before removing.
- Whisk together glaze ingredients until smooth. Drizzle generously over cooled bread.
Baking Tips from Olivia:
- Use a sweet-tart apple like Honeycrisp or Fuji for great texture.
- Don’t overmix the batter—a few streaks of flour are fine before folding in the apples.
- For a thicker glaze, add a touch more powdered sugar.
- Let the bread cool fully before glazing to keep it picture-perfect.
Olivia’s Fall Flashback
This Amish apple fritter bread reminds me of the small-town fairs I used to visit as a kid, where the scent of warm apples and cinnamon floated on crisp fall air. I wanted to bottle that feeling into something homemade, and this loaf does it. It’s become a Saturday morning staple in our home, especially when paired with hot coffee and fuzzy socks.
What to Serve With It
Serve a slice of this apple cinnamon bread warm with butter or a scoop of vanilla ice cream if you’re feeling fancy. It makes a stellar brunch addition or an afternoon pick-me-up with tea. Pack it in lunchboxes, bring it to the office, or serve it at book club—everyone will ask for the recipe.
How to Store It
Wrap the cooled bread in foil or place in an airtight container. Store at room temperature for 2–3 days or refrigerate for up to a week. To freeze, wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge and warm slightly before serving.
FAQs
Can I use applesauce instead of fresh apples?
Not in this case—the texture and flavour rely on real apple chunks.
What’s the best apple to use?
Honeycrisp, Granny Smith, or Fuji hold up beautifully while baking.
Can I skip the glaze?
You could, but that sweet drizzle adds that bakery-worthy finish.
Can I make muffins instead?
Yes! Just reduce baking time to about 20–25 minutes and keep an eye on them.
Bake This Beauty and Share the Joy
This Amish apple fritter bread is more than just a fall baking recipe—it’s an invitation to slow down, savour the season, and fill your kitchen with love (and cinnamon). Whether it’s your first time baking it or your tenth, one thing is certain: this glazed apple loaf will never go out of style.
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Sweet, Spiced, and Unbelievably Cozy: Amish Apple Fritter Bread for All Your Fall Feels
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (8–10 slices) 1x
- Diet: Vegetarian
Description
This Amish apple fritter bread is a cozy, spiced loaf that brings the comforting flavors of a classic apple fritter into sliceable, glazed form. Juicy cinnamon apples are swirled into a soft sour cream batter and finished with a vanilla glaze for a fall treat that’s equal parts rustic and irresistible. Perfect for autumn mornings, gatherings, or gifting.
Ingredients
Apple Mixture:
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2 medium baking apples, peeled and chopped (about 300 g)
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½ cup light brown sugar (100 g)
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2 teaspoons ground cinnamon (5 g)
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1 teaspoon ground ginger (2 g)
Batter:
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1 large egg, room temperature
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⅓ cup white granulated sugar (67 g)
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¼ cup vegetable oil (60 ml)
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¼ cup full-fat sour cream, room temperature (60 g)
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2 teaspoons vanilla extract (10 ml)
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1 cup all-purpose flour (120 g)
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1 teaspoon baking soda (5 g)
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½ teaspoon kosher salt (2.5 g)
Glaze:
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1 cup powdered sugar, sifted (120 g)
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1 teaspoon vanilla extract (5 ml)
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3 tablespoons milk (45 ml)
Instructions
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Preheat oven to 350°F (175°C). Grease a standard loaf pan.
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Combine apples with brown sugar, cinnamon, and ginger. Set aside.
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In a large bowl, whisk together egg, granulated sugar, oil, sour cream, and vanilla.
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In a separate bowl, mix flour, baking soda, and salt.
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Gradually stir dry ingredients into the wet until just combined.
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Fold in ¾ of the apple mixture.
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Pour batter into the pan. Top with remaining apple mixture.
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Bake 50–55 minutes, or until a toothpick comes out clean and internal temp reaches 200°F (93°C).
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Cool in pan for 30 minutes, then remove.
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Whisk glaze ingredients and drizzle over cooled loaf.
Notes
Use sweet-tart apples like Honeycrisp or Fuji for balance.
Avoid overmixing to keep texture light.
Glaze only after loaf cools completely.
Makes a great gift wrapped in parchment and twine.
Can be made into muffins—bake 20–25 minutes.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American