Ingredients
Apple Mixture
- 2 medium Honeycrisp apples (peeled, cored, and chopped small, about 2 cups / 240 g)
- 2 tbsps (25 g) granulated sugar
- 1 tsp (3 g) ground cinnamon
Cinnamon Sugar Swirl
- ⅓ cup (70 g) packed light brown sugar
- 1 tsp (3 g) ground cinnamon
Batter
- ½ cup (113 g) unsalted butter (softened)
- ¾ cup (150 g) granulated sugar
- 2 large eggs (room temperature)
- 1½ tsps (7 ml) vanilla extract
- 1¾ cups (220 g) all-purpose flour
- 2 tsps (8 g) baking powder
- ½ tsp (3 g) table salt
- ½ cup (120 ml) whole milk
Glaze
- 1 cup (120 g) confectioners’ sugar
- 2-3 tbsps (30-45 ml) whole milk
- ½ tsp (2 ml) vanilla extract
Instructions
- Preheat: Preheat your oven to 350°F (175°C) and prepare a 9×5-inch (23×13 cm) loaf pan by greasing it well. Line the pan with parchment paper for easy removal of the bread after baking.
- Combine Apple Mixture: In a small bowl, mix the peeled, cored, and chopped apples with granulated sugar and ground cinnamon. Set this mixture aside to let the flavors meld.
- Prepare Cinnamon Sugar Swirl: In another small bowl, combine the packed light brown sugar with ground cinnamon, creating the cinnamon sugar mixture that will swirl through the bread.
- Beat Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy. This aerates the batter, ensuring a soft texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition. Then, mix in the vanilla extract until fully incorporated.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and table salt, ensuring even distribution of leavening and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Mix just until combined to prevent overworking the batter, which could make the bread dense.
- Layer the Batter and Apple Mixtures: Spread half of the batter evenly into the prepared loaf pan. Layer half of the apple mixture on top, followed by half of the cinnamon sugar swirl. Repeat these layers with the remaining batter, apples, and cinnamon sugar.
- Swirl Layers: Lightly drag a knife through the layered batter and filling to create a marbled cinnamon ribbon running through the bread.
- Bake: Place the pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean, indicating it is fully cooked.
- Cool Bread: Allow the bread to cool in the pan for 15 minutes, then carefully transfer it to a wire rack to cool completely. This prevents sogginess and allows the bread to set.
- Prepare Glaze: While the bread cools, whisk together confectioners’ sugar, 2 to 3 tablespoons of whole milk, and vanilla extract in a small bowl until smooth and pourable.
- Glaze and Serve: Once the bread is mostly cooled, drizzle the glaze evenly over the top. Slice and serve to enjoy this sweet, moist Amish Apple Fritter Bread.
Notes
- Make sure the apples are cut into small, uniform pieces to ensure even distribution within the bread.
- Do not overmix the batter once the wet and dry ingredients are combined to keep the bread tender.
- Use Honeycrisp apples or similar sweet-tart varieties for the best flavor and texture.
- Line the loaf pan with parchment paper to make it easier to remove the bread without breaking.
- The glaze can be adjusted for thickness by adding more milk if it’s too thick or more confectioners’ sugar if too thin.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
