Description
Amish Apple Fritter Bread
Embrace the flavors of fall with this delightful Amish Apple Fritter Bread! Inspired by a recipe shared at the local farmer’s market, this sweet bread combines fresh, tart apples with cinnamon and brown sugar for a flavor that rivals classic apple fritters—without the deep-frying. Perfect for sharing during the holidays or enjoying as a cozy treat on chilly afternoons.
2 medium baking apples, peeled & chopped
½ cup light brown sugar
2 tsp ground cinnamon
1 tsp ground ginger
1 large egg (room temp)
⅓ cup granulated sugar
¼ cup vegetable oil
¼ cup sour cream (room temp)
2 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking soda
½ tsp kosher salt
Glaze: 1 cup powdered sugar, 1 tsp vanilla, 3 tbsp milk
Directions:
1. Preheat oven to 350°F. Grease loaf pan.
2. Mix apples, brown sugar, cinnamon & ginger.
3. Whisk egg, sugar, oil, sour cream, & vanilla. Add flour, baking soda, salt.
4. Fold in ¾ apple mix, pour batter into pan. Top with apples.
5. Bake for 50-55 mins. Cool & glaze.
Prep Time: 10 mins
Kcal: 315
Step-by-Step Guide
Follow these detailed instructions for perfect Amish Apple Fritter Bread every time. First, preheat your oven to 350°F (175°C) and thoroughly grease a standard 9×5-inch loaf pan. In a medium bowl, combine the chopped apples, brown sugar, cinnamon, and ginger. Toss until the apples are evenly coated; this creates the signature fritter-like swirl. In a large mixing bowl, vigorously whisk together the egg and granulated sugar until slightly frothy. Then, whisk in the vegetable oil, room-temperature sour cream, and vanilla extract until smooth and fully emulsified.
In a separate small bowl, sift together the all-purpose flour, baking soda, and kosher salt. Gradually add these dry ingredients to the wet mixture, folding gently with a spatula just until no flour streaks remain—overmixing leads to a tough bread. Next, fold in about three-quarters of the apple-cinnamon mixture, reserving the rest for the top. Pour the batter into your prepared loaf pan and spread it evenly. Artfully scatter the remaining apple mixture over the top, pressing pieces in slightly. Bake on the center rack for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 15 minutes before transferring it to a wire rack.
Serving Suggestions
This bread is incredibly versatile. For a decadent breakfast or brunch, serve a warm slice with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs wonderfully with a cup of strong coffee or spiced chai tea. For a festive holiday presentation, dust the glazed loaf with extra cinnamon or garnish with thin apple slices before serving. It also makes a thoughtful, homemade gift when wrapped in parchment and tied with twine.
How-to Summary
In brief: Coat apples with brown sugar and spices. Mix wet ingredients, then fold in dry ingredients. Combine most of the apples into the batter, pour into a pan, and top with the remaining apples. Bake at 350°F for 50-55 minutes. Cool and drizzle with a simple vanilla glaze.
Frequently Asked Questions
Can I use a different type of apple? Yes! Granny Smith apples provide a nice tart contrast, but Honeycrisp or Gala are excellent sweeter options. Just ensure they are good baking apples that hold their shape.
Can I make this bread dairy-free? Absolutely. Substitute the sour cream with an equal amount of dairy-free yogurt or a plant-based sour cream alternative.
How should I store this bread? Keep it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months.
Why is my bread dense and gummy? This is often caused by overmixing the batter or using cold ingredients, which hinders proper rise. Always ensure your egg and sour cream are at room temperature.
Can I make muffins instead of a loaf? Definitely. Divide the batter into a lined muffin tin and reduce the baking time to approximately 20-25 minutes.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, resulting in a tough, chewy texture. Mix just until combined.
- Using cold ingredients: Cold sour cream and egg can cause the batter to seize, leading to uneven baking. Plan ahead to bring them to room temperature.
- Underbaking: A gooey center means it needs more time. Always use the toothpick test for doneness.
- Not greasing the pan well: This can cause the bread to stick and tear upon removal. Use butter, oil, or non-stick spray thoroughly.
Conclusion
Amish Apple Fritter Bread captures the essence of a beloved fried treat in a simple, comforting loaf. Its layers of spiced apples and soft, sweet crumb make it an irresistible addition to any autumn gathering or quiet morning. By following this enhanced guide and avoiding common pitfalls, you’re guaranteed a bakery-worthy result that fills your home with the warm, inviting scent of cinnamon and baked apples. Enjoy the process and the delicious outcome!