Description
Amish Apple Fritter Bread is a moist and flavorful quick bread packed with tender chunks of baking apples and a warm blend of cinnamon and ginger. It is topped with a sweet powdered sugar glaze that perfectly complements the spiced apple batter. This easy-to-make loaf is perfect for breakfast, dessert, or an afternoon snack and bakes to golden perfection in a loaf pan.
Ingredients
Scale
Apple Mixture
- 2 medium baking apples, peeled and chopped
- ½ cup light brown sugar
- 2 teaspoons ground cinnamon (heaping spoonfuls)
- 1 teaspoon ground ginger
Batter
- 1 large egg, room temperature
- ⅓ cup white granulated sugar
- ¼ cup vegetable oil
- ¼ cup full-fat sour cream, room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Glaze
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 3 tablespoons milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Grease your loaf pan with nonstick spray or cake release to prevent sticking.
- Mix Apple Mixture: In a medium bowl, combine the peeled and chopped apples, light brown sugar, ground cinnamon, and ground ginger. Stir well to coat the apples evenly with the sugar and spices; set aside.
- Combine Wet Ingredients: In a large bowl, whisk together the large egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until the mixture is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add these dry ingredients to the wet ingredients and fold with a rubber spatula or wooden spoon until just combined, being careful not to overmix.
- Incorporate Apples: Fold in about three-quarters of the apple-cinnamon mixture into the batter until evenly distributed. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining apple mixture evenly over the top for a decorative and flavorful finish.
- Bake the Bread: Bake in the preheated oven for 50 to 55 minutes, or until a thermometer inserted into the center reaches 200 degrees F, ensuring the bread is fully cooked and set.
- Cool: Allow the bread to cool in the pan for at least 30 minutes, preferably up to an hour or until it reaches room temperature, for easier slicing and better flavor development.
- Prepare the Glaze: In a small bowl, whisk together the sifted powdered sugar, vanilla extract, and milk. Adjust the consistency by adding more powdered sugar if too thin, until smooth and pourable.
- Glaze and Serve: Generously drizzle the glaze over the cooled bread just before serving to add a sweet finishing touch.
Notes
- This recipe can be made as an apple cake by using a 6-cup bundt pan. Bake until the internal temperature reaches 200 degrees F. Use a thermometer to check doneness.
- Use baking apples that hold their shape during cooking such as Empire, Pink Lady, Granny Smith, or Honeycrisp for the best texture.
- Suitable loaf pan sizes include 8×4 inch, 9×5 inch, or 10.1×5.7×3.2 inch for consistent baking results.
- Storage: Cool completely before wrapping in plastic wrap and place in a gallon-sized zip-top bag. Store at room temperature for up to 2 days or refrigerate for up to 1 week.
- Freezing: Wrap the cooled bread in multiple layers of plastic wrap, then place in a freezer-safe zip-top bag. Freeze for up to 3 months.
- Thawing: Thaw frozen bread overnight at room temperature before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of loaf)
- Calories: 240
- Sugar: 20g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
