Easy Amish Apple Fritter Bread – 15-Minute Comfort Masterpiece

Name: Easy Amish Apple Fritter Bread - 15-Minute Comfort Masterpiece
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Amish
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1/4 cup brown sugar; 2 tsp baking powder; 1/2 tsp salt; 1 tsp cinnamon; 1/3 cup milk; 2 eggs; 1/4 cup melted butter; 2 cups diced apples; 1/2 cup powdered sugar; 2 tbsp milk

Author: Carry

Published: July 31, 2025

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Oh my goodness, let me tell you about the first time I tasted Easy Amish Apple Fritter Bread at a farmer’s market in Pennsylvania Dutch country. The warm scent of cinnamon and baked apples hit me before I even saw the stand! That sweet Amish baker shared her secret – it’s all about keeping things simple and letting the flavors shine. This recipe captures that magic with just basic ingredients you probably have right now. Imagine tender chunks of apple wrapped in cozy cinnamon sugar layers, all baked into the most comforting loaf. It’s easier than actual fritters (no messy frying!) but gives you all that same cozy, home-baked goodness in every slice.

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Why You’ll Love This Easy Amish Apple Fritter Bread

Let me count the ways this bread will become your new baking obsession:

Weekend-worthy, weekday-easy – From bowl to oven in 15 minutes flat (I’ve timed it while half-asleep!)
That cozy bakery smell – Cinnamon and brown sugar create magic as it bakes, better than any candle
Two treats in one – All the flavors of apple fritters without standing over a fryer
Versatile superstar – Equally perfect with morning coffee or à la mode for dessert
Forgiving recipe – My toddler “helped” make this last week and it still turned out delicious

Ingredients for Easy Amish Apple Fritter Bread

Here’s your shopping list for this cozy masterpiece – I bet you’ve got most of these in your pantry already! The Amish know a thing or two about simple ingredients making big flavors.

2 cups all-purpose flour – Spoon and level it, friends! No heavy-handed scooping or your bread will be dense as a brick
1/2 cup granulated sugar – Regular white sugar works perfectly here
1/4 cup brown sugar – Pack it like you’re mad at it (that’s how Grandma measures!)
2 teaspoons baking powder – Check the date – old baking powder is the silent killer of fluffy bread
1/2 teaspoon salt – Just enough to make the flavors pop
1 teaspoon cinnamon – Plus extra for those magical cinnamon sugar layers
1/3 cup milk – Any kind works, but whole milk gives the richest texture
2 large eggs – Crack them into a separate bowl first in case of shells – I learned that the hard way!
1/4 cup melted butter – Real butter only, please! Cooled slightly so it doesn’t cook the eggs
2 cups diced apples – Granny Smith are my MVP – tart and sturdy (peeled or unpeeled, your call)
1/2 cup powdered sugar + 2 tablespoons milk – For the dreamy drizzle that makes this extra special

See? Nothing fancy – just honest ingredients coming together to create something magical. Now let’s get mixing!

Equipment You’ll Need

No fancy gadgets required here! Just grab these basic kitchen staples – chances are, they’re already cluttering your drawers like mine. The Amish wouldn’t have it any other way.

9×5-inch loaf pan – The Goldilocks size: not too big, not too small (though I’ve used an 8×4 in a pinch – just add 5 extra minutes to baking)
2 mixing bowls – One for dry, one for wet ingredients – I use my faded blue plastic ones that survived college
Whisk – Or a fork in a pinch, but a whisk blends those eggs and milk like a dream
Spatula – For scraping every last bit of batter (waste not, want not!)
Measuring cups and spoons – My baking mantra: measure with love, but measure accurately
Apple corer/peeler (optional) – Saves time if you’re peeling, though I often leave the skins on for extra texture
Toothpick or skewer – For the all-important “is it done yet?” test (or as I call it, the baker’s magic wand)

That’s it! No stand mixer, no special pans – just simple tools for simple, delicious baking. Now let’s turn these humble ingredients into something extraordinary.

How to Make Easy Amish Apple Fritter Bread

Okay, let’s dive into the magic! This recipe comes together so easily, but I’ll walk you through each step to ensure your bread turns out perfectly moist and layered with those irresistible cinnamon sugar pockets. Trust me – once you smell this baking, you’ll understand why it’s my most-requested recipe!

Preparing the Batter

First things first – preheat that oven to 350°F (175°C) and grease your loaf pan. I use butter or baking spray, making sure to get into all the corners. Now, let’s make some batter magic:

Whisk dry ingredients: In your largest bowl, combine the flour, both sugars, baking powder, salt, and cinnamon. Give it a good whisk – we want everything evenly distributed.
Mix wet ingredients: In another bowl, whisk the milk, eggs, and slightly cooled melted butter until perfectly smooth. Pro tip: Room temperature eggs blend better!
Combine carefully: Pour the wet ingredients into the dry ingredients. Stir just until combined – a few lumps are okay! Overmixing makes tough bread.
Fold in apples: Gently stir in those beautiful diced apples. The batter will be thick – that’s exactly what we want for perfect layers!

Layering and Baking

Here’s where the “fritter” magic happens with those cinnamon sugar layers:

First layer: Spoon half the batter into your prepared pan, smoothing it gently.
Cinnamon sugar: Mix 2 tbsp sugar with 1 tsp cinnamon in a small bowl. Sprinkle half over the batter – don’t skimp!
Second layer: Carefully add remaining batter. Top with the rest of your cinnamon sugar mixture – this creates those irresistible caramelized pockets.
Bake: Pop it in the oven for 50-60 minutes. Around the 45-minute mark, start checking with a toothpick – it should come out clean when done. The top will be gorgeously golden brown.

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Adding the Glaze

Here’s the crowning glory:

Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. I know it’s tempting, but resist cutting now – it needs to set!
Make glaze: Whisk powdered sugar with milk until smooth. Add more milk if too thick, more sugar if too thin.
Drizzle: Once completely cool (about 1 hour), drizzle that sweet glaze over the top in zigzags. The contrast against the golden bread? Chef’s kiss!

And just like that, you’ve created Amish bakery magic in your own kitchen. Now comes the hardest part – waiting until it’s cool enough to slice!

Tips for Perfect Easy Amish Apple Fritter Bread

After making this recipe more times than I can count (blame my apple-loving family!), I’ve picked up some foolproof tricks to guarantee perfect results every single time:

Apple wisdom: Granny Smith apples are my go-to – their tartness balances the sweetness beautifully, and they hold their shape during baking
Patience pays off: Let the bread cool completely before slicing – I know it’s hard, but cutting too soon leads to crumbly slices!
Batter thickness: Don’t worry if your batter seems thick – it’s supposed to be! This helps create those perfect distinct layers
Oven quirks: Every oven lies – start checking at 45 minutes. If the top browns too fast, tent with foil
Glaze timing: Wait until the bread is fully cooled before drizzling, or your beautiful glaze will just melt right in

Follow these simple tips, and you’ll have bakery-worthy apple fritter bread that’ll make your kitchen smell like heaven!

Variations and Substitutions

One of the best things about this Amish apple fritter bread is how adaptable it is! Here are some of my favorite twists – some tested by me, others inspired by creative readers. Don’t be afraid to make it your own!

Apple Alternatives

While Granny Smiths are my top pick, any firm apple works in a pinch:

Honeycrisp – Sweeter, but oh-so-juicy (reduce sugar slightly if using)
Pink Lady – Lovely rosy color and crisp texture
Frozen apples – Thaw and drain well first (pat dry with paper towels)
Pears – For a fun seasonal twist (use firmer varieties like Bosc)

Flavor Boosters

Take your bread from great to extraordinary with these add-ins:

Chopped walnuts or pecans – 1/2 cup folded into batter adds perfect crunch
Raisins or dried cranberries – Soak in warm water first to plump up
Vanilla or almond extract – Just 1 tsp in the wet ingredients
Orange zest – Brightens up the flavor (about 1 tbsp)

Glaze Variations

That sweet drizzle is the perfect canvas for creativity:

Maple glaze – Replace milk with real maple syrup (heavenly!)
Cream cheese glaze – Beat 2 oz softened cream cheese into the powdered sugar first
Cinnamon glaze – Add 1/4 tsp cinnamon to the mix
Bourbon glaze – For adults only – substitute 1 tbsp bourbon for milk

Remember, baking is an adventure! My first attempt added cardamom by accident (no regrets). What creative twists will you try? Check out more baking inspiration on Pinterest!

Serving and Storing Easy Amish Apple Fritter Bread

Oh, the joy of slicing into this warm, cinnamon-scented beauty! Here’s how to enjoy your Amish apple fritter bread at its absolute best – plus my tried-and-true methods for keeping leftovers fresh (though let’s be real, leftovers rarely last long in my house!).

Serving Suggestions

This bread shines brightest when served:

Fresh from the oven – Let it cool just enough to handle, then slice thick and serve warm (the glaze will be slightly melty – divine!)
With your morning coffee – The sweet cinnamon layers pair perfectly with a bold brew
À la mode – Top a warm slice with vanilla ice cream for instant dessert magic
For brunch – It’s fancy enough for company but easy enough for lazy weekends

Storage Tips

To keep your bread tasting fresh:

Cool completely before storing to prevent condensation
Airtight container is a must – I use a cake keeper or wrap tightly in foil
Countertop for up to 2 days (if it lasts that long!)
Refrigerate for up to 5 days – the cold makes it denser but still delicious

Reviving Leftovers

For that fresh-from-the-oven experience:

Microwave – 10-15 seconds per slice warms it beautifully
Oven – Wrap in foil and warm at 300°F for 5-8 minutes
Pro tip – Sprinkle with a few drops of water before reheating to keep it moist

Truth be told, I’ve been known to eat this straight from the fridge at midnight – no judgment here! However you enjoy it, this bread brings simple, homemade joy to any moment.

Nutritional Information

Now, I’m no nutritionist (just a home baker who believes in balance!), but here’s a general idea of what you’re getting in each glorious slice of this Easy Amish Apple Fritter Bread. Remember, these are estimates – your actual numbers might dance around a bit depending on apple size, exact measurements, or whether you go heavy on that irresistible glaze (no shame!).

Calories: About 280 per slice (based on 10 slices per loaf)
Fat: 8g (mostly from that beautiful butter – worth every bite!)
Saturated Fat: 4.5g
Carbohydrates: 48g (those apples and sugars bringing the cozy comfort)
Fiber: 2g (thank you, apple skins!)
Sugar: 25g (it’s a treat, after all – balance is key)
Protein: 4g (those eggs work hard in this recipe)
Sodium: 180mg

A little nutrition tip from my kitchen to yours: I like to balance a slice with some Greek yogurt or nuts to make it a more rounded snack. But let’s be real – sometimes you just need that warm, cinnamony goodness straight up with a cup of tea. Life’s about joy too!

FAQs About Easy Amish Apple Fritter Bread

Over the years, I’ve gotten so many great questions about this recipe – here are the ones that pop up most often with my tried-and-true answers!

Can I use frozen apples instead of fresh?

Absolutely! Thaw them completely first, then pat dry with paper towels to remove excess moisture. Frozen apples tend to release more liquid, so I sometimes add an extra tablespoon of flour to compensate. Works like a charm!

Why does my bread sometimes get a soggy bottom?

Oh, I’ve battled this too! Three tricks: 1) Make sure your oven is fully preheated (I wait until the light goes off). 2) Place your loaf pan on the middle rack, not the bottom. 3) Let it cool in the pan for just 10 minutes before transferring to a rack – any longer and steam gets trapped. Works every time!

Can I make this into muffins instead?

You sure can! Fill greased muffin cups 2/3 full and bake at 375°F for 18-22 minutes. The cinnamon sugar layers might not be as distinct, but they’ll still be delicious. Perfect for lunchboxes!

What’s the best way to store leftovers?

Once completely cool, wrap tightly in foil or store in an airtight container. Room temp for 2 days, fridge for up to 5 days. To revive, pop slices in the toaster oven – it brings back that fresh-baked magic!

Can I skip the glaze?

Of course! The bread is plenty sweet without it. But if you want a middle ground, try just dusting with powdered sugar. Though I’ll confess – that sticky glaze is my favorite part!

Share Your Experience

Nothing makes me happier than seeing your versions of this Easy Amish Apple Fritter Bread come to life! Did you add a creative twist with pecans or try the maple glaze? Maybe your kids helped mix the batter like mine do? I want to hear all about your baking adventures!

Leave a comment below telling me how it turned out – did the cinnamon sugar layers make your kitchen smell heavenly? Snap a photo of that gorgeous golden loaf and tag me on Instagram @BakersBestFriend. Seeing your creations makes my day brighter than a freshly glazed slice!

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Pro tip: Bookmark this page or save the recipe to your Pinterest board so you can find it next apple season (or let’s be honest – next weekend!). Happy baking, friends – may your bread always rise and your apples always be crisp!