Description
This Amish Apple Fritter Bread recipe is a moist, flavorful quick bread filled with spiced chopped apples and topped with a sweet vanilla glaze. Perfect for breakfast or a comforting snack, this loaf combines warm cinnamon and ginger spices with tender chunks of apple for a delightful treat.
Ingredients
Scale
Apple Mixture
- 2 medium baking apples, peeled and chopped
- ½ cup light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
Batter
- 1 large egg (room temperature)
- â…“ 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 (whole milk preferred, or substitute with cream or non-dairy milk)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8×4 or 9×5 inch loaf pan with nonstick spray or cake release to ensure easy removal of the bread after baking.
- Make Apple Mixture: In a medium bowl, combine the peeled and chopped apples with light brown sugar, ground cinnamon, and ground ginger. Stir well until the apples are evenly coated with the spices and sugar. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the large egg, white granulated sugar, vegetable oil, full-fat sour cream, and vanilla extract until the mixture is smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and kosher salt together. Gradually add this dry mixture to the wet ingredients, stirring carefully just until almost all the flour is incorporated to avoid overmixing.
- Fold in Apple Mixture: Gently fold three-quarters of the apple mixture into the batter, distributing the apples throughout without breaking them down too much. Pour the batter into the prepared loaf pan, then evenly scatter the remaining apple mixture on top of the batter.
- Bake the Bread: Place the loaf pan into the preheated oven and bake for 50 to 55 minutes. Test doneness by inserting a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs. Remove from the oven and let the bread cool in the pan for at least 30 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together the sifted powdered sugar, vanilla extract, and milk until smooth. If the glaze is too thin, add a little more powdered sugar until you reach a drizzling consistency.
- Glaze and Serve: Drizzle the prepared glaze generously over the fully cooled apple fritter bread. Slice into approximately 12 pieces and serve as a delicious breakfast or sweet snack.
Notes
- You can substitute the baking apples with Granny Smith or Honeycrisp for a tart or sweeter flavor.
- Ensure the egg and sour cream are at room temperature to create a smoother batter.
- The glaze can be adjusted to your desired thickness by adding more milk or powdered sugar.
- Store the bread wrapped tightly in plastic wrap at room temperature for up to 3 days, or refrigerate for up to a week.
- For a dairy-free version, substitute sour cream with a non-dairy yogurt and use non-dairy milk in the glaze.
