Description
Delight in the cozy flavors of Amish Apple Fritter Bread, a moist and spiced quick bread loaded with tender chunks of baking apples and a cinnamon-ginger kick. Finished with a smooth powdered sugar glaze, this bread is perfect for breakfast, snack time, or dessert.
Ingredients
Scale
Apple Mixture
- 2 medium baking apples, peeled and chopped
- ½ cup light brown sugar
- 2 teaspoons ground cinnamon (heaping spoonfuls)
- 1 teaspoon ground ginger
Batter
- 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
Glaze
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 3 tablespoons milk
Instructions
- Prepare Apple Mixture: In a medium mixing bowl, combine the chopped peeled apples, light brown sugar, ground cinnamon, and ground ginger. Mix well to evenly coat the apples with the spices and sugar. Set this mixture aside to allow the flavors to meld.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the room temperature egg, white granulated sugar, vegetable oil, full-fat sour cream, and vanilla extract until the mixture is smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and kosher salt until evenly mixed. Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula or wooden spoon just until the flour is mostly incorporated without overmixing.
- Fold in Apple Mixture: Fold approximately three-quarters of the apple-cinnamon mixture into the batter gently, distributing the apple chunks evenly without breaking them down too much.
- Prepare and Bake: Preheat the oven to 350°F (175°C). Grease or spray a loaf pan (8×4 or 9×5 inch recommended). Pour the batter into the prepared pan and top the loaf with the remaining apple mixture to form a flavorful topping. Bake for 50–55 minutes, or until a thermometer inserted in the center reads 200°F (93°C).
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for at least 30 minutes. For best flavor and texture, allow it to cool completely or for about an hour until it reaches room temperature before glazing.
- Make the Glaze: In a small bowl, whisk together the sifted powdered sugar, vanilla extract, and milk until smooth and pourable. Adjust the thickness by sifting in more powdered sugar if it’s too thin for your liking.
- Glaze and Serve: Generously pour the glaze over the cooled apple fritter bread just before serving to enjoy a sweet finishing touch.
Notes
- This recipe can be adapted into an apple cake by baking it in a 6-cup bundt pan, baking until the internal temperature reaches 200°F. Use a thermometer for best results.
- Choose your favorite baking apples that hold texture when cooked, such as Empire, Pink Lady, Granny Smith, or Honeycrisp.
- This bread works well in various loaf pan sizes including 8×4 inch, 9×5 inch, and slightly larger loaf pans around 10.1×5.7×3.2 inches.
- Storage: Allow bread to cool completely before wrapping in plastic wrap and storing in a gallon-sized zip-top bag. It stays fresh for up to 2 days at room temperature or 1 week refrigerated.
- Freezing: Wrap fully cooled bread tightly in multiple layers of plastic wrap, then place it in a freezer-safe zip-top bag. It will keep for up to 3 months.
- Thawing: Thaw bread on the counter overnight until it returns to room temperature before serving.
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 280
- Sugar: 23g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
