Fall baking season is in full swing, and even though "fall" here in Austin can still mean 80-degree afternoons, the mornings and evenings finally have that perfect crispness. My kitchen smells like absolute heaven right now, and it's all thanks to this Amish Apple Fritter Bread. This isn't just another quick bread; it's a wonderfully spiced, incredibly moist loaf that perfectly captures the flavour of a fresh apple fritter, but without all the fuss of deep-frying. It's packed with a chunky, spiced apple filling and topped with a simple, sweet vanilla glaze. It is pure comfort, and I can't wait for you to try it.
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Tested in my Austin kitchen: The key is ensuring your sour cream and egg are at room temperature. I tested this both ways, and the room-temp ingredients resulted in a much more tender, even, and fluffy crumb compared to when I used them cold from the fridge.
A Cozy Quick Bread for Fall
What I love most about this recipe is its rustic simplicity. It uses oil and sour cream, which, in my experience, guarantees a loaf that stays incredibly moist for days. The batter comes together in minutes without a mixer. The real magic, however, is the apple-cinnamon-ginger mixture, which gets folded into the batter and spooned over the top, creating a gooey, spiced apple layer that's just like the inside of a perfect apple fritter.
Why You'll Love This Recipe
- Tastes Like a Fritter: You get all the warm, gooey, spiced-apple flavour of a bakery fritter in an easy-to-bake loaf.
- Incredibly Moist: The combination of vegetable oil and full-fat sour cream (or Greek yogurt) creates a tender crumb that lasts for days.
- Easy No-Mixer Recipe: This is a classic "quick bread" method. You just need a couple of bowls and a spatula-no stand mixer required!
- Amazing Apple Flavour: Using a spiced apple-brown-sugar mix in and on top of the batter ensures every bite is packed with flavour.
Ingredients
Here's what you'll need for this cozy loaf. For the full list with precise measurements, see the recipe card at the end of the post!
For the Apple Filling & Topping
- Apples: Two medium baking apples. I love Honeycrisp or Granny Smith for a balance of sweet and tart.
- Brown Sugar: Light brown sugar adds a wonderful molasses note.
- Spices: Ground cinnamon (I use heaping spoonfuls!) and ground ginger for warmth.
For the Bread Batter
- Flour: Simple all-purpose flour, spooned and levelled.
- Sugars: A mix of white granulated sugar and light brown sugar (from the filling).
- Fats & Binders: A large egg (at room temperature), vegetable oil (or melted coconut oil), and full-fat sour cream (also at room temperature).
- Aromatics: Pure vanilla extract.
- Leavening: Baking soda and kosher salt.
For the Glaze
- Powdered Sugar: Sifted, to prevent lumps.
- Vanilla Extract: Pure vanilla extract for the best flavour.
- Milk: Whole milk or heavy cream.
How to Make Amish Apple Fritter Bread
This is a simple quick bread method. The magic is in the layering of that delicious apple filling!
Step 1: Prepare the Oven and Apple Filling
First, I preheat my oven to 350°F (177°C). I find this bread releases best from a well-greased 9×5-inch loaf pan; I use nonstick spray and line it with a parchment paper "sling" for easy removal.
In a medium mixing bowl, I mix the chopped apples, brown sugar, cinnamon, and ginger together. The apples will start to macerate in the sugar and create their own delicious, syrupy coating. I set this aside.
Step 2: Mix the Bread Batter
In a large mixing bowl, I whisk together the room-temperature egg, granulated sugar, vegetable oil, room-temperature sour cream, and vanilla extract until everything is smooth and well combined.
In a separate medium bowl, I whisk together the all-purpose flour, baking soda, and kosher salt. I add this dry mixture to the bowl of wet ingredients. Using a rubber spatula, I gently fold the dry ingredients in until they are almost completely mixed. It's crucial not to overmix the batter; a few small streaks of flour are perfectly fine.
Step 3: Layer the Bread
Now, I gently fold in about three-quarters (¾) of the apple-cinnamon mixture into the batter.
I pour this thick batter into my prepared loaf pan. I use the spatula to spread it into an even layer. Finally, I spoon the remaining apple chunks and all their juices evenly over the top of the batter.
Step 4: Bake and Cool
I bake the loaf for 50-55 minutes. The bread is done when the internal temperature reaches 200°F (93°C) or a wooden skewer inserted into the centre comes out with moist crumbs, but no wet batter.
I let the apple fritter bread cool in the pan on a wire rack for at least 30 minutes, or ideally 1 hour. This bread is incredibly moist and needs time to set before slicing.
Step 5: Make the Glaze
While the bread is cooling, I make the simple glaze. In a small mixing bowl, I whisk together the sifted powdered sugar, vanilla extract, and milk until it reaches a smooth, thick-yet-drizzlable consistency. If it's too thin for my liking, I sift in a little more powdered sugar.
I pour the glaze generously over the warm or room-temperature bread right before serving.
Common Mistakes to Avoid
- Overmixing the Batter: After adding the flour, mixing too much develops gluten and will result in a tough, dense, or dry loaf. Fold just until the flour disappears.
- Slicing Too Soon: This loaf is exceptionally moist. Slicing it while it's piping hot is a recipe for a crumbly, gummy mess. You must let it cool for at least 30-60 minutes to let the crumb set.
- Using Cold Ingredients: Adding cold eggs or cold sour cream straight from the fridge to the batter can cause the fats (like the oil) to seize and clump, resulting in an uneven texture.
Tips and Tricks for Success
- Room Temperature Ingredients: Using room-temperature eggs and sour cream is my top tip for a uniformly mixed batter and a tender, fluffy final loaf.
- Best Apples: Use a firm baking apple that holds its shape, like Granny Smith, Honeycrisp, or Braeburn. Avoid softer apples like Red Delicious, which can turn to mush.
- The Foil Tent: If you notice the top of your loaf (especially the apple chunks) is browning too quickly, loosely tent the loaf pan with aluminum foil for the last 15-20 minutes of baking.
- Sift Your Powdered Sugar: For the glaze, sifting the powdered sugar is the only way to guarantee a perfectly smooth, lump-free finish.
Variations
This bread is a wonderful base for your favourite additions!
- Add Nuts: Fold 1 cup of chopped toasted pecans or walnuts into the batter with the apples for a fantastic crunch.
- Add Other Spices: A ¼ teaspoon of ground nutmeg or cardamom in the apple mixture would be delicious.
- Brown Butter Glaze: For an even richer flavour, brown 1-2 tablespoons of butter and whisk it (along with the brown bits) into your powdered sugar glaze.
How to Serve
This Amish Apple Fritter Bread is a perfect cozy treat for breakfast, brunch, or an afternoon snack.
- I love serving it slightly warm with a pat of salted butter.
- It's the perfect companion to a hot cup of coffee or a Chai Latte.
- It also makes a wonderful simple dessert served warm with a scoop of vanilla bean ice cream.
Make Ahead and Storage
This bread stores beautifully, and the flavour only gets better on day two!
- Storage: Store the completely cooled (and un-glazed, if possible, or glaze will weep) bread in an airtight container at room temperature for up to 4 days. You can also store it in the refrigerator for up to a week.
- Freezing: This bread freezes wonderfully. I recommend freezing the loaf before glazing. Wrap the completely cooled loaf tightly in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight at room temperature and glaze before serving.
Recipe Notes / What I Learned
The first time I tested this recipe, I folded all the apples into the batter. It was good, but saving that last ¼ of the apple mixture to spoon over the top is a true game-changer. It creates this beautiful, rustic top crust with jammy, caramelized apple chunks that sink just slightly into the bread, mimicking the look and feel of a real fritter.
Nutrition Snapshot
Estimated Nutrition Per Slice (1/12th of loaf): ~265 calories · 3g protein · 41g carbs · 10g fat (This is an approximation and can vary based on the size of your apples and specific ingredients used.)
Amish Apple Fritter Bread
Equipment
- Loaf pan
- Medium mixing bowl
- Large mixing bowl
- Small mixing bowl
- Whisk
- Rubber spatula or wooden spoon
Ingredients
Group: For the Bread
- 2 medium baking apples peeled and chopped
- ½ cup light brown sugar
- 2 teaspoon ground cinnamon heaping spoonfuls
- 1 teaspoon ground ginger
- 1 large egg room temperature
- ⅓ cup white granulated sugar
- ¼ cup vegetable oil
- ¼ cup full-fat sour cream room temperature
- 2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Group: Glaze
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 3 tablespoon milk
Instructions
- Preheat your oven to 350 degrees F. Prepare your loaf pan with nonstick spray or cake release.
- In a medium mixing bowl, mix the chopped apples, brown sugar, cinnamon, and ginger together. Set aside.
- In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, and kosher salt, then add it to the bowl of wet ingredients. Use a rubber spatula or wooden spoon to mix the in dry ingredients until almost completely mixed in.
- Fold in ¾ the amount of the apple-cinnamon mixture into the batter, then pour into your prepared loaf pan.
- Top the apple fritter bread with the remaining apple chunks and bake for 50-55 minutes, or until the internal temperature is 200 degrees F.
- Let the cake cool in the pan for at least 30 minutes before serving. I personally like waiting an hour or until it's room temperature..
- In a small mixing bowl, whisk together the powdered sugar, vanilla extract, and milk until it comes to a smooth consistency. If it's too thin for your liking, sift in a little more powdered sugar.
- Pour the glaze over the fritter bread generously right before serving.
Nutrition
FAQs
What are the best baking apples for this bread?
You want a firm-tart or firm-sweet apple that holds its shape. Granny Smith will provide a tarter flavour, while Honeycrisp or Fuji will be sweeter. Avoid soft apples like McIntosh or Red Delicious, as they will turn mushy.
Can I make this into muffins?
Yes! This batter works beautifully for muffins. Divide the batter into a 12-cup standard muffin tin (liners or greased). Spoon a little batter, then a small spoonful of apples, then more batter, then top with the remaining apples. Bake at 350°F (177°C) for 20-25 minutes, or until a toothpick comes out clean.
Can I use Greek yogurt instead of sour cream?
Absolutely. Full-fat plain Greek yogurt is an excellent 1-to-1 substitute for sour cream and works perfectly in this recipe, adding moisture and a slight tang.
