Amish Apple Fritter Bread: A Sweet and Spiced Quick Bread Recipe

A Comforting Bread with Warm Spices and Sweet Apples

Amish Apple Fritter Bread is a delightful quick bread that captures the essence of a classic apple fritter in a convenient loaf form. This recipe features a moist, tender crumb, studded with chunks of sweet, spiced apples, and often topped with a simple powdered sugar glaze. It’s a perfect treat for breakfast, brunch, dessert, or a comforting snack. The combination of warm spices, like cinnamon and ginger, with the sweetness of apples and brown sugar creates a truly irresistible aroma and flavor.

A Recipe That Brings the Flavors of Fall to Your Kitchen

I first encountered a version of this Amish Apple Fritter Bread at a local bakery during the fall apple season. The aroma of cinnamon and apples drew me in, and the moist, tender texture of the bread had me hooked after the first bite. I knew I had to recreate it at home. After some experimentation, I developed this recipe, which captures the comforting flavors and textures of that bakery treat. This bread has become a fall favorite in my household, a perfect way to enjoy the season’s bounty of apples. It’s a simple recipe that always delivers delicious results, and it fills the kitchen with the most wonderful aroma as it bakes. It’s also a great recipe to make for a weekend brunch or to take to a potluck.

Ingredient Insights: Choosing the Right Ingredients for a Moist and Flavorful Loaf

The success of this recipe lies in the balance of flavors and the quality of the ingredients. Here’s what you’ll need:

For the Bread:

• Baking Apples (2 medium): Provide sweetness, moisture, and a delightful texture to the bread.
  • Recommendation: Choose apple varieties that hold their shape well during baking, such as Granny Smith, Honeycrisp, Braeburn, or Fuji.
  • Tip: Peel and chop the apples into bite-sized pieces.
• Light Brown Sugar (½ cup): Adds a warm, molasses-like sweetness and contributes to the bread’s moist texture.
• Spices:
  • Ground Cinnamon (2 teaspoons): A classic spice that complements apples beautifully, providing warmth and aroma.
  • Ground Ginger (1 teaspoon): Adds a subtle, spicy kick that enhances the overall flavor.
• Large Egg (1, room temperature): Binds the ingredients together and adds richness.
• Granulated Sugar (⅓ cup): Provides additional sweetness to the batter.
• Vegetable Oil (¼ cup): Adds moisture and tenderness to the bread.
• Full-Fat Sour Cream (¼ cup, room temperature): Contributes to the bread’s moist and tender crumb, and adds a subtle tanginess.
  • Alternative: You can use plain Greek yogurt as a substitute.
• Vanilla Extract (2 teaspoons): Enhances the overall flavor profile with a warm, aromatic note.
• All-Purpose Flour (1 cup): Provides the structure for the bread.
• Baking Soda (1 teaspoon): The leavening agent that helps the bread rise and creates a light texture.
• Kosher Salt (½ teaspoon): Balances the sweetness and enhances the other flavors.

For the Glaze (Optional):

• Powdered Sugar (1 cup, sifted): The base of the glaze, providing sweetness and a smooth texture.
• Vanilla Extract (1 teaspoon): Adds flavor to the glaze.
• Milk (3 tablespoons): Used to thin out the glaze to a drizzling consistency.

Essential Equipment: Tools for Quick Bread Baking

• 9×5-inch Loaf Pan: The standard size for this quick bread recipe.
• Mixing Bowls (Large, Medium, and Small): For preparing the apple mixture, the batter, and the glaze.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Whisk: For combining the dry ingredients and the wet ingredients.
• Rubber Spatula: For folding in the apples and scraping down the sides of the bowl.
• Parchment Paper (Optional): For lining the loaf pan for easier removal, although the recipe states you can use non-stick spray.

The Recipe: A Step-by-Step Guide to Amish Apple Fritter Bread

Ingredients with Measurements

For the Bread:

• 2 medium baking apples, peeled and chopped
• ½ cup light brown sugar
• 2 teaspoons 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 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon kosher salt

For the Glaze (Optional):

• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 3 tablespoons milk

Detailed Instructions

1. Prepare the Oven and Loaf Pan: Setting the Stage for Baking

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare Pan: Prepare a 9×5-inch loaf pan with non-stick cooking spray, ensuring all sides and the bottom are coated. The recipe author mentions that you can use “cake release,” suggesting a homemade or store-bought pan release agent.
   • Tip: For easy removal, you can also line the loaf pan with parchment paper, leaving an overhang on the two long sides.

2. Prepare the Apple Mixture: Creating a Sweet and Spiced Filling

1. Combine Ingredients: In a medium mixing bowl, combine the chopped apples, light brown sugar, ground cinnamon, and ground ginger.
2. Mix Well: Toss the ingredients together until the apples are evenly coated with the sugar and spices.
3. Set Aside: Set the apple mixture aside while you prepare the batter.

3. Make the Batter: Combining Wet and Dry Ingredients

1. Combine Wet Ingredients: In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until well combined.
2. Whisk Dry Ingredients: In a separate large bowl (or the same bowl you used for the apples, cleaned out), whisk together the all-purpose flour, baking soda, and kosher salt.
3. Gradually Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula or wooden spoon until almost completely mixed in. Do not overmix.
   • Tip: It’s okay if there are a few streaks of flour remaining.

4. Fold in Apples: Incorporating the Flavorful Fruit

1. Add Apples: Add ¾ of the prepared apple-cinnamon mixture to the batter.
2. Fold Gently: Gently fold the apples into the batter using a rubber spatula, being careful not to overmix.

5. Assemble and Bake: Creating a Beautiful and Delicious Loaf

1. Pour Batter into Pan: Pour the batter into the prepared loaf pan and spread it evenly using a spatula.
2. Top with Remaining Apples: Sprinkle the remaining apple chunks evenly over the top of the batter.
3. Bake: Place the loaf pan in the preheated oven.
4. Baking Time: Bake for 50-55 minutes.
   • Check for Doneness: The bread is done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. The top should be golden brown. The internal temperature should be 200°F (93°C).
   • Tip: If the top of the bread starts to brown too quickly, you can loosely cover it with a piece of aluminum foil for the last 5-10 minutes of baking.

6. Cool and Glaze (Optional): The Finishing Touch

1. Cool in Pan: Remove the loaf pan from the oven and let the bread cool in the pan for at least 30 minutes. The recipe author personally likes waiting an hour or until it’s at room temperature. This allows the bread to firm up and makes it easier to remove from the pan.
2. Prepare Glaze (Optional): While the bread is cooling, prepare the optional powdered sugar glaze. In a small mixing bowl, whisk together the sifted powdered sugar, vanilla extract, and milk until smooth. Add more or less milk to achieve your desired consistency.
3. Remove from Pan: Once the bread has cooled, carefully remove it from the loaf pan.
4. Glaze: Drizzle the glaze generously over the top of the bread just before serving.

Troubleshooting Common Problems: Tips for Success

• Bread Too Dry:
  • Problem: The bread is dry and crumbly.
  • Solutions: Don’t overbake. Make sure you’re using the correct amount of liquid ingredients. The sour cream is key for moisture.
• Apples Sinking:
  • Problem: The apples sink to the bottom of the bread.
  • Solutions: Tossing the chopped apples with a little flour before adding them to the batter helps prevent this.
• Bread Not Rising:
  • Problem: The bread is dense and doesn’t rise properly.
  • Solutions: Make sure your baking soda is fresh. Don’t overmix the batter.
• Bread sticking to the pan
  • Problem: The bread stuck to the pan and won’t come out.
  • Solution: Make sure you spray your pan generously, or line with parchment paper.

Tips and Variations: Customize Your Amish Apple Fritter Bread

• Nuts: Add ½ cup of chopped walnuts or pecans to the batter for added texture and flavor.
• Spices: Experiment with other warm spices, such as nutmeg, allspice, or cloves.
• Different Fruit: Substitute chopped pears, peaches, or cranberries for the apples.
• Streusel Topping: Make a simple streusel topping with flour, brown sugar, cinnamon, and cold butter. Sprinkle it over the batter before baking.
• Cream Cheese Glaze: Instead of a simple powdered sugar glaze, top the cooled bread with a cream cheese frosting.

Serving Suggestions: A Versatile Treat for Any Time of Day

• Breakfast: A delicious and satisfying way to start the day, served warm or at room temperature.
• Brunch: Perfect for a weekend brunch spread, alongside other sweet and savory dishes.
• Afternoon Snack: Enjoy a slice with a cup of coffee or tea for an afternoon pick-me-up.
• Dessert: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a more indulgent dessert.
• Potlucks and Bake Sales: This bread is easy to transport and is always a crowd-pleaser.

Pairing Recommendations: Drinks and Complements

• Drinks:
  • Coffee: A classic pairing for any breakfast bread.
  • Tea: Earl Grey, black tea, or a spiced apple cider tea complements the flavors of the bread.
  • Milk: A cold glass of milk is a great choice, especially for kids.
  • Apple Cider: Enhances the apple flavor of the bread.
• Sides:
  • Fresh Fruit: A bowl of fresh berries or sliced fruit provides a refreshing contrast.
  • Yogurt: A dollop of plain or vanilla yogurt adds a creamy element.

Nutritional Information: A Sweet and Satisfying Treat

Per serving (approximate, will vary based on size and specific ingredients): Calories: 280-330, Fat: 12-16g, Carbohydrates: 40-45g, Protein: 4-6g. (Note: This is an approximation and may vary based on the specific ingredients used).

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Your Amish Apple Fritter Bread Questions Answered

• Q: Can I make this bread ahead of time?
  • A: Yes, you can bake the bread a day or two in advance. Store it, well-wrapped, at room temperature or in the refrigerator.
• Q: How do I store leftovers?
  • A: Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Q: Can I freeze this bread?
  • A: Yes, you can freeze the baked and cooled bread for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil, or place it in a freezer bag. Thaw overnight in the refrigerator or at room temperature before serving.
• Q: Can I use a different type of apple?
  • A: Absolutely! Granny Smith, Honeycrisp, Braeburn, or Fuji apples are all good choices.
• Q: Can I use a different type of oil?
  • A: Yes, you can use melted coconut oil or another neutral-flavored oil.
• Q: What if I don’t have sour cream?
  • A: You can substitute plain Greek yogurt for the sour cream.
• Q: Can I make this into muffins?
  • A: Yes, you can divide the batter among muffin cups and reduce the baking time.
• Q: Can I make this bread gluten-free?
  • A: You can try using a gluten-free all-purpose flour blend, but the texture may be slightly different.
• Q: Can I make this bread vegan?
  • A: You would need to use vegan substitutes for butter, eggs, and sour cream. There are many vegan alternatives available on the market. The results may vary in texture and flavor.
• Q: How do I prevent the apples from sinking to the bottom?
  • A: Tossing the chopped apples with a tablespoon or two of flour before adding them to the batter helps prevent this.
• Q: Can I add other spices to this bread?
• A: Yes, you can add a pinch of nutmeg or allspice to the batter for a warmer, more complex flavor.
• Q: Can I add a glaze?
• A: Yes, the recipe provides instructions on making a simple glaze.
• Q: What kind of baking pan should I use?
• A: The recipe suggests a 9×5 inch loaf pan.