Amish Apple Fritter Bread Recipe – Easy Homemade Loaf for Cozy Fall Baking

Posted on August 22, 2025

Amish Apple Fritter Bread - featured image

The smell of apples and cinnamon wafting through my kitchen instantly makes me think of crisp fall days and cozy mornings. Honestly, Amish Apple Fritter Bread has become my go-to comfort bake when the leaves start turning (and sometimes in the middle of July, because who’s judging?). I first stumbled upon this recipe at a small Pennsylvania farm stand — their breads always had these gorgeous swirls and a glossy finish that begged for a slice. The first time I made it, my house smelled like an autumn festival, and I knew I’d found a keeper. Amish Apple Fritter Bread isn’t just another apple loaf; it’s packed with juicy chunks of apples, layered with cinnamon sugar, and topped with a sweet glaze that drips down the sides in the most tempting way.

What makes this bread special is the rustic, homemade feel: no fancy ingredients, no complicated techniques. It’s the kind of recipe that puts you in a good mood, whether you’re baking for family brunch or sneaking a slice with your afternoon coffee. I’ve tested this loaf over a dozen times, tweaking the apple-to-bread ratio and playing with different types of apples. In my opinion, the best results come from a mix of tart and sweet apples, so you get a burst of flavor in every bite. If you’re into baking that’s both simple and soul-satisfying, Amish Apple Fritter Bread is going to hit all the right notes.

As someone who loves baking but doesn’t always have time for fussy recipes, I appreciate how forgiving this loaf is. You can swap ingredients, adjust the sugar, and it still turns out delicious. For busy parents, apple lovers, or anyone trying to sneak a little extra fruit into their day, this bread is a winner. So, grab those apples and let’s get baking — you’re going to love how easy and delicious Amish Apple Fritter Bread can be!

Why You’ll Love This Amish Apple Fritter Bread

Quick & Easy: Honestly, this bread comes together in under 20 minutes of prep — perfect for busy mornings or last-minute baking. No yeast, no proofing, just simple mixing and layering.
Simple Ingredients: Everything here is likely already in your pantry or fridge. Apples, flour, butter, sugar, eggs — nothing fancy, nothing hard to find.
Perfect for Fall & Cozy Occasions: This loaf screams autumn, but I’ve made it year-round for brunches, potlucks, and even holiday breakfasts. It travels well and always gets people talking.
Crowd-Pleaser: Kids love the sweet glaze and apple chunks; adults appreciate the comforting spices. I’ve never had leftovers after bringing this to a gathering.
Unbelievably Delicious: The combination of tender apples, cinnamon swirl, and a crisp glaze hits that nostalgic sweet spot. It’s like biting into the best part of an apple fritter, but in loaf form.

I’ve baked a lot of apple breads over the years, but what sets Amish Apple Fritter Bread apart is the layering technique. You’ll be alternating apple-cinnamon and batter, which gives every slice a ribbon of spice and fruit. Blending melted butter into the batter keeps it rich but never greasy, and the glaze adds that bakery-style finish (don’t skip it!). If you’ve ever been disappointed by dry apple breads, this one will change your mind. Moist, flavorful, and a little bit rustic — it’s everything homemade bread should be.

This isn’t just a recipe; it’s a baking experience. The aroma alone is worth it, and the taste? Let’s just say, you might need to hide a slice for yourself. It’s the kind of comfort food that brings people together, whether you’re sharing it with friends or enjoying a quiet moment on the porch. Trust me — Amish Apple Fritter Bread is about to become your new favorite loaf.

Ingredients Needed for Amish Apple Fritter Bread

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying, bakery-style texture without any fuss. Most of these are pantry staples, and you can easily substitute based on what you have at home.

For the Bread Batter:
- 2 cups (250g) all-purpose flour (unbleached preferred for best texture)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 2/3 cup (135g) granulated sugar (can swap half for brown sugar for deeper flavor)
- 2 large eggs, room temperature
- 2/3 cup (160ml) milk (whole milk is best, but any milk works)
- 2 tsp pure vanilla extract
For the Apple Filling:
- 2 cups (about 2 medium) apples, peeled and chopped (Granny Smith + Honeycrisp combo is my favorite)
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1 tbsp lemon juice (keeps apples bright and adds a little zing)
For the Cinnamon Sugar Swirl:
- 1/3 cup (70g) brown sugar
- 2 tsp ground cinnamon
For the Glaze:
- 1/2 cup (60g) powdered sugar
- 1–2 tbsp milk (use less for thicker glaze, more for drippier glaze)
- 1/4 tsp vanilla extract

Ingredient Tips: For the apples, choose firm varieties that hold shape during baking (Granny Smith, Fuji, Gala). If you want less sweetness, reduce the sugar a touch — the apples will still shine. For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free blend. Dairy-free? Use plant-based butter and almond or oat milk. I usually reach for King Arthur flour and Bob’s Red Mill baking powder for reliable results.

Substitutions & Notes: You can use coconut sugar instead of brown sugar for a slightly different flavor and lower glycemic impact. If you’re out of lemons, a splash of apple cider vinegar will also work for the filling. Got applesauce? Swirl a couple of tablespoons into the batter for extra moisture. The cinnamon sugar can be doubled if you like things extra-spicy!

Equipment Needed for Amish Apple Fritter Bread

9×5-inch loaf pan (metal or glass — both work, but metal browns more evenly)
Mixing bowls (at least 2 — one for wet, one for dry ingredients)
Whisk (hand whisk is fine, but a stand mixer makes it easier if you’re baking multiple loaves)
Rubber spatula (for folding and scraping batter)
Small paring knife (for peeling and chopping apples)
Measuring cups and spoons (accuracy is key for baking!)
Wire rack (for cooling the loaf evenly)

Alternatives & Tips: If you only have an 8×4-inch pan, just watch the bake time — it may take a little longer and rise higher. No wire rack? Flip a baking sheet upside down and let your bread cool there. I’ve also used silicone loaf pans, which release the bread beautifully but can make the crust softer. For cleaning sticky glaze off your bowls, soak them in warm water right after glazing.

Budget-friendly tip: Dollar store pans and spatulas work just as well if you don’t want to invest in specialty bakeware. Just keep an eye on their durability — I’ve had a few bend after too many bakes.

How to Make Amish Apple Fritter Bread

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with parchment paper for easy removal.
Prepare the Apple Filling: In a small bowl, toss the peeled and chopped apples with 2 tbsp granulated sugar, 1 tsp cinnamon, and 1 tbsp lemon juice. Set aside so the flavors meld — about 5 minutes.
Make the Cinnamon Sugar Swirl: In a separate bowl, mix 1/3 cup brown sugar and 2 tsp cinnamon. This will be layered into the bread later.
Mix the Batter: In a large bowl, whisk together 2 cups flour, 2 tsp baking powder, and 1/2 tsp salt. In another bowl, combine the melted butter, 2/3 cup sugar, eggs, milk, and vanilla. Whisk until smooth.
Combine Wet and Dry: Gradually add the wet ingredients into the dry, stirring until just combined. Don’t overmix — a few small lumps keep the bread tender.
Layer the Bread: Pour half of the batter into your prepared loaf pan. Sprinkle half of the apple mixture over the batter, then half of the cinnamon sugar swirl. Repeat with remaining batter, apples, and cinnamon sugar.
Swirl for Texture: Using a butter knife, gently swirl through the batter and apples a few times. This creates those gorgeous marbled ribbons.
Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). If the top browns too quickly, loosely tent with foil after 40 minutes.
Cool: Let the bread cool in the pan for 15 minutes. Then, lift it out using the parchment and transfer to a wire rack to cool completely — about 1 hour. The longer it cools, the easier it slices.
Glaze: Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled bread, letting it drip down the sides. For thicker glaze, use less milk; for a light drippy finish, add a touch more.

Notes & Troubleshooting: If your apples are extra juicy, blot them with a paper towel before layering. Batter too thick? Add an extra splash of milk. If your loaf collapses in the middle, it may have been underbaked — check with a toothpick at the 55-minute mark. For a crispier crust, brush the top lightly with melted butter before glazing.

Personal tip: I always save a tablespoon of cinnamon sugar to sprinkle right after glazing — it sticks and adds a little crunch!

Cooking Tips & Techniques for Perfect Amish Apple Fritter Bread

Baking apple bread isn’t rocket science, but a few little tricks can make all the difference. I’ve had my share of flops — from soggy bottoms to dry, crumbly slices. Here’s what I’ve learned:

Apple Prep: Chop apples into small, even pieces. Big chunks can sink, but too tiny will disappear. Aim for 1/2-inch cubes for the perfect texture.
Cinnamon Swirl Placement: Sprinkle cinnamon sugar in layers, not just on top. This keeps the flavor balanced and prevents the bottom from burning.
Check for Doneness: Every oven is a little quirky. Start testing at 55 minutes. The loaf should spring back when pressed, and a toothpick should have moist crumbs — not raw batter.
Don’t Overmix: Stir just until the flour disappears. Overmixing can make the bread dense instead of fluffy.
Glaze Timing: Always glaze when the loaf is cool. If you do it hot, the glaze melts and slides right off. Been there, regretted that!
Pan Prep: Lining your pan with parchment is a game-changer. It makes lifting the bread out easy and keeps the sides from sticking.

If you’re multitasking (I always am!), prep the apples and cinnamon sugar swirl first so you’re ready to layer. Keep an eye on the oven — distracted baking is the number one reason my bread ends up dry. If the loaf looks lopsided or splits, it usually means the batter wasn’t layered evenly — don’t worry, it’ll still taste amazing. Consistency comes with practice, so don’t sweat the small stuff. Every bake teaches you something new!

Variations & Adaptations

I love how versatile Amish Apple Fritter Bread is. You can tweak it to fit any diet, season, or craving. Here are some of my favorite ways to mix things up:

Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. Bob’s Red Mill or King Arthur’s gluten-free flour gives good results without changing the texture much.
Vegan Friendly: Use plant-based butter, almond milk, and flax eggs (1 tbsp ground flax + 3 tbsp water per egg). The bread stays moist and flavorful.
Berry Twist: In summer, substitute half the apples with fresh blueberries or raspberries. It gives a beautiful, tart kick and gorgeous color.
Nutty Crunch: Add 1/2 cup chopped walnuts or pecans to the batter for extra texture.
Spice It Up: Swap cinnamon for pumpkin pie spice or add a dash of nutmeg for a deeper fall flavor.
Cooking Method: If you prefer muffins, divide the batter into lined muffin tins and bake for 22–26 minutes.

My personal favorite? Swapping some apples for diced pears in late fall. The flavor is mellow and the bread stays super juicy. Allergic to nuts? Skip them — the bread is deliciously tender and rich as-is. Customizing is half the fun, so don’t be afraid to experiment.

Serving & Storage Suggestions

This bread is best served slightly warm or at room temperature, with the glaze still a little gooey. Slice thick for breakfast or thin for snacking — it’s great any time of day. I love pairing Amish Apple Fritter Bread with a hot mug of chai or apple cider for peak autumn vibes.

If you’re hosting brunch, serve alongside scrambled eggs or a fruit salad. For dessert, add a scoop of vanilla ice cream or a dollop of whipped cream. The flavors mingle and get even richer after a day, so leftovers are a treat!

Storage: Wrap cooled bread tightly in foil or plastic wrap and store at room temperature for up to 3 days. For longer storage, freeze slices in a zip-top bag (separate with parchment so they don’t stick). Thaw overnight in the fridge or gently reheat in the microwave for 20–30 seconds.

Reheating tip: Pop a slice in the toaster oven for a crisp edge and warm center. The glaze will get a bit melty — trust me, it’s delicious!

Flavors develop more over time, especially the cinnamon and apple. If you can wait a day, the bread is even better the next morning (if you have any left, that is).

Nutritional Information & Benefits

Serving Size	1 slice (1/10 loaf)
Calories	210
Protein	3g
Fat	7g
Carbohydrates	34g
Fiber	2g
Sugar	17g

Health Benefits: Apples are a great source of fiber, vitamin C, and antioxidants. Using real fruit means you’re sneaking some nutrition into your treat. If you use whole wheat flour, you’ll add more fiber. The recipe can be made dairy-free or gluten-free, so it’s adaptable for most diets.

Allergen Note: Contains wheat, eggs, and dairy (unless adapted). Nut-free as written, but check your substitutions for cross-contamination.

Personally, I love that this bread feels indulgent without going overboard. It’s a little sweet, a little wholesome, and a lot comforting — perfect for a balanced treat.

Conclusion

Amish Apple Fritter Bread is more than just a loaf — it’s the kind of bake that fills your home with warmth and invites people to gather. Whether you’re a seasoned baker or just learning the ropes, this recipe is forgiving, flexible, and always delicious. I love how it lets you play with flavors, swap ingredients, and make it your own.

Honestly, this bread has become a staple in my kitchen. The cinnamon apple aroma, the tender crumb, and the sweet glaze make it irresistible. Don’t be afraid to experiment — add nuts, try different fruits, or tweak the spice. Every loaf tells a story.

If you try this recipe, I’d love to hear your thoughts! Leave a comment, share your favorite variations, or tag me on social media with your beautiful loaves. Happy baking — may your kitchen always smell like apples and cinnamon!

Frequently Asked Questions

Can I use any type of apple for Amish Apple Fritter Bread?

You can use most apple varieties, but I recommend firm ones like Granny Smith or Honeycrisp. They hold up well during baking and give a nice balance of tart and sweet.

How do I know when the bread is done baking?

Check with a toothpick in the center after 55 minutes. It should come out with a few moist crumbs but no raw batter. If the top browns too fast, tent with foil.

Can I make Amish Apple Fritter Bread ahead of time?

Absolutely! The flavors develop overnight. Bake, cool completely, then wrap tightly and store at room temperature. Glaze just before serving for best results.

Is this bread freezer-friendly?

Yes, slice and separate with parchment, then freeze in a zip-top bag. Thaw in the fridge or on the counter — it tastes just as good!

Can I make this bread gluten-free or vegan?

Definitely. Use a 1:1 gluten-free flour blend for gluten-free, and swap in plant-based butter, milk, and flax eggs for vegan. The bread stays tender and flavorful with these adaptations.

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