Name: Amish Apple Fritter Bread Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 medium baking apples peeled and chopped; ½ cup light brown sugar; 2 teaspoon 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 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking soda; ½ teaspoon kosher salt; 1 cup powdered sugar sifted; 1 teaspoon vanilla extract; 3 tablespoon milk

Jump to Recipe· 4.7 from 14 reviews

There’s something truly comforting about the Amish Apple Fritter Bread recipe. From the moment you start mixing aromatic cinnamon and fresh apples, you know you’re in for a treat. It’s not just any bread — it’s like biting into a warm, spiced apple fritter, but in the form of a tender, moist loaf that makes every breakfast or snack a little celebration.

I’ve found this Amish Apple Fritter Bread recipe perfect for cozy weekends, afternoon coffee breaks, or even as a thoughtful gift to a neighbor. The soft crumb combined with that crunchy cinnamon-apple topping is a winning combo that never disappoints, and it’s easy enough to whip up that you’ll want to make it again and again.

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Why This Recipe Works

Balanced Flavors: The perfect blend of cinnamon, ginger, and apples creates a comforting, classic taste without overwhelming sweetness.
Moist Texture: The combination of sour cream and vegetable oil ensures the bread stays tender and moist for days.
Simple Technique: No fancy equipment or complicated steps—just straightforward mixing and baking for reliable results.
Delicious Glaze Finish: The powdered sugar glaze adds a glossy, sweet finish that makes each slice feel special and bakery-worthy.

A single-layer, dark brown bundt cake with a rough, textured top is placed on a white marbled surface. Creamy white sauce is being poured over the cake from above by a woman's hand holding a small white pitcher, with the sauce slowly dripping down the sides and pooling at the base. In the background, soft-focus elements include a wooden bowl with pumpkins and apples, and brass kitchen items, creating a warm and cozy atmosphere. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The ingredients in this Amish Apple Fritter Bread recipe come together like a well-choreographed dance — each playing a key role. From tart baking apples to spices and sour cream, everything is chosen for flavor, texture, and moisture. Plus, some quick shopping tips will save you time!

Baking Apples: Use firm apples that hold up when baked, like Granny Smith or Honeycrisp, so you get tender but not mushy chunks throughout.
Light Brown Sugar: Adds a deep caramel sweetness that pairs beautifully with the cinnamon and ginger.
Ground Cinnamon and Ginger: These spices give the bread its signature warm and aromatic flavor.
Egg: Helps bind the batter and adds structure for that perfect crumb.
Granulated Sugar: Sweetens the bread without overpowering the apple’s natural tang.
Vegetable Oil: Keeps the bread moist — don’t swap this for butter or you’ll lose that tender texture.
Full-fat Sour Cream: My secret weapon for richness and moistness in breads and cakes, it adds just the right tang.
Vanilla Extract: Adds depth and balances the spice.
All-purpose Flour: The base for the bread; measure carefully for best results.
Baking Soda: Leavens the bread, helping it rise and become fluffy.
Kosher Salt: Enhances all the flavors — don’t skip it!
Powdered Sugar, for the Glaze: The simple touch that elevates this bread from good to unforgettable.
Milk (for glaze): Helps thin the glaze just enough for drizzling over the top.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Amish Apple Fritter Bread recipe my own by playing with the spices and fruit mix-ins. There’s so much room for fun tweaks while sticking to that cozy, classic flavor everyone craves.

Add walnuts or pecans: I sometimes toss in toasted nuts for a crunchy surprise in every bite — it adds a lovely texture contrast.
Swap apples for pears or mix: When I want something a little different, I use firm pears or a blend of apples and pears. It’s subtly sweeter and equally delicious.
Make it gluten-free: For friends with dietary needs, I replace the flour with a gluten-free blend, but make sure it contains xanthan gum for structure.
Use maple syrup instead of granulated sugar: For a deeper, richer sweetness, I’ve had great results swapping sugars, which also enhances the fall vibes.

Step-by-Step: How I Make Amish Apple Fritter Bread Recipe

Step 1: Prepare Your Apples and Spices

Start by peeling and chopping your baking apples into bite-sized pieces. Toss them in a medium bowl with the light brown sugar, cinnamon, and ginger until every chunk is coated warmly in sugar and spice. This little mixture is the heart of your apple fritter bread’s flavor, so make sure everything’s evenly combined and set it aside while you make the batter.

Step 2: Whip Up the Wet Ingredients

In a large mixing bowl, whisk together your egg, granulated sugar, vegetable oil, full-fat sour cream, and vanilla extract. I like to use room temperature ingredients as it helps everything blend smoothly without lumps. Once it’s silky and uniform, you’re ready for the dry stuff.

Step 3: Combine Dry Ingredients and Mix Batter

In a separate smaller bowl, whisk together all-purpose flour, baking soda, and kosher salt. Add these dry ingredients gradually to your wet mix. Use a rubber spatula or wooden spoon to fold them in just until the batter is almost mixed. Over-mixing can make the bread tough, so stop when just combined.

Step 4: Fold in Apples & Prepare to Bake

Gently fold about three-quarters of your cinnamon-coated apple chunks into the batter — fold them in so you keep those lovely chunks intact rather than smashing them into mush. Then pour this fragrant batter into a loaf pan that you’ve greased with nonstick spray. Top your loaf with the remaining apple mixture to create a cinnamon apple crown while it bakes.

Step 5: Bake to Perfection

Bake in a preheated oven at 350°F for about 50-55 minutes. I recommend using an instant-read thermometer and pulling the bread once it hits 200°F internally for a perfectly baked loaf with a tender crumb. Let your bread cool in the pan for at least 30 minutes before transferring it to a wire rack — I usually wait closer to an hour so it’s just right when I slice it.

Step 6: Make and Drizzle the Glaze

For the finishing touch, whisk powdered sugar, vanilla extract, and milk until smooth in a small bowl. You want a glaze that’s thick enough to coat but thin enough to drizzle, so add extra powdered sugar if needed. Pour this generously over the cooled bread right before serving — it’s the best part, trust me!

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Pro Tips for Making Amish Apple Fritter Bread Recipe

Pick the Right Apples: Using firm baking apples like Granny Smith or Honeycrisp means your apple chunks keep their shape instead of turning mushy.
Don’t Overmix Your Batter: Stir just until the dry ingredients are combined to keep your loaf tender—not dense and chewy.
Use a Thermometer: Baking times vary by oven; check for an internal temp of about 200°F for perfect doneness every time.
Cool Before Glazing: Wait until the bread is mostly cool so the glaze won’t melt off, giving you a beautiful shiny finish that tastes amazing.

How to Serve Amish Apple Fritter Bread Recipe

Three slices of moist, golden-brown bread stacked on each other with a shiny, sticky glaze dripping down the sides. The top slice has a darker caramelized crust, while the inner texture looks soft with small fruit pieces embedded inside. The bread rests on a white marbled surface with some glaze pooling around it, giving a fresh, homemade look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with the glaze drizzle, but sometimes I add a sprinkle of extra cinnamon sugar on top before baking for a little extra crunch and sparkle. A pat of butter on a warm slice is also irresistible — the bread practically melts it in!

Side Dishes

This bread pairs wonderfully with a hot cup of coffee or tea, but I also love serving it alongside a fresh fruit salad or a scoop of vanilla yogurt for a balanced breakfast. It’s sweet and satisfying but not too heavy for daytime meals.

Creative Ways to Present

For holiday brunches or special occasions, I like slicing the bread thick, then stacking slices with cream cheese and apple butter between to create mini “apple fritter sandwiches.” It’s a fun way to impress guests and amplify those warm apple cinnamon flavors.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, wrap the bread tightly in plastic wrap and keep it in a sealed container or zip-top bag at room temperature for up to two days. If your kitchen’s warm, I prefer storing it in the fridge—it stays fresh for about a week that way.

Freezing

Freezing works like a charm for this Amish Apple Fritter Bread recipe. Wrap it tightly in multiple layers of plastic wrap and then place it in a freezer-safe bag. It keeps well for up to three months without losing flavor or texture.

Reheating

To enjoy leftovers, let the bread thaw overnight at room temperature. For a quick warm-up, I pop slices in a toaster oven or microwave for about 20 seconds—this refreshes that soft, moist texture and revives the delightful aroma of spices and apple.

FAQs

Can I use green apples instead of baking apples for Amish Apple Fritter Bread?

Yes, green apples like Granny Smith are actually ideal for this recipe because they hold up well during baking and provide a nice tart balance to the sweetness, preventing the bread from tasting too sugary.
Do I need a special pan to bake Amish Apple Fritter Bread?

No special pan is required. The recipe works well in most 8×4 or 9×5 inch loaf pans. Just make sure to grease it properly to avoid sticking and for easy removal.
Is the glaze necessary for the Amish Apple Fritter Bread recipe?

The glaze adds a lovely sweet finish and beautiful presentation, but if you prefer, you can skip it or dust the bread with powdered sugar instead. However, I highly recommend trying the glaze at least once—it really brings the whole flavor profile together.
Can I substitute sour cream with yogurt?

Yes, full-fat plain yogurt is a good substitute for sour cream and will keep the bread moist and tender. Just make sure it’s not too watery; Greek yogurt works best.
How long does Amish Apple Fritter Bread last?

Stored properly, this bread will stay fresh for about two days at room temperature or up to a week refrigerated. Freezing extends its life up to three months.

Final Thoughts

This Amish Apple Fritter Bread recipe is one of those comforting, reliable classics that I always cherish having on hand. It feels like a warm hug with every bite, whether you’re enjoying it for breakfast, snack time, or dessert. Trust me when I say that once you try this recipe, it’ll become a staple in your rotation—you’ll want to bake it for yourself, friends, and family again and again. Give it a whirl—I know you’ll love it as much as I do!