Dessert

Irresistibly Moist Amish Apple Fritter Bread You’ll Adore Recipe

ByElla Hart February 13, 2026February 13, 2026

Introduction

This Amish Apple Fritter Bread is irresistibly moist and bursting with warm cinnamon-spiced apples. Perfect for breakfast or an afternoon treat, it combines tender crumb and a sweet glaze that you’ll adore with every bite.

A close-up view of a sliced cinnamon coffee cake on a white plate with a thin orange rim, placed on a white marbled texture surface. The cake has one main layer of soft, light beige crumb with a moist, fluffy texture. The edges are golden brown and slightly crisp. On top, a layer of cinnamon sugar swirls in dark brown highlights adds a crunchy texture. White glaze drizzle covers the surface unevenly, creating thin glossy lines that contrast with the warm cake tones. The background is softly blurred, showing a white pot with green leaves. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup Unsalted Butter
2/3 cup Granulated Sugar
2 large Eggs
1.5 tsp Vanilla Extract
1.5 cups All-Purpose Flour
1.75 tsp Baking Powder
1/2 cup Milk
2 medium Apples, diced
1/3 cup Brown Sugar
1 tsp Ground Cinnamon
1/2 cup Powdered Sugar
1-2 tbsp Milk for Glaze
1/4 tsp Vanilla Extract for Glaze

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
Step 2: Toss the diced apples with brown sugar and cinnamon in a bowl until well coated; set aside.
Step 3: In a large mixing bowl, cream the butter and granulated sugar together until fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
Step 4: In another bowl, whisk together the flour and baking powder. Alternate adding the dry mixture and the milk to the butter mixture, stirring until just combined.
Step 5: Spoon half of the batter into the prepared loaf pan, then layer on half the apple mixture. Add the remaining batter on top, followed by the remaining apple mixture. Use a knife to gently swirl the layers together.
Step 6: Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil.
Step 7: Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack.
Step 8: For the glaze, mix powdered sugar with 1-2 tablespoons milk and vanilla extract until smooth. Drizzle over the cooled loaf.

Tips & Variations

Use tart apples like Granny Smith for a nice contrast to the sweet batter.
For a dairy-free version, substitute the milk with almond or oat milk.
Add chopped nuts such as walnuts or pecans for extra crunch.
Adjust cinnamon amount to your preference for a milder or spicier flavor.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in the microwave or toaster oven before serving.

How to Serve

The image shows a close-up of a loaf cake sliced with a crumbly texture inside. The cake has a golden-brown crust that is thicker at the sides with a soft, light yellow interior. On top, there is a drizzle of white icing that covers many raised lumps of the cake’s surface, appearing glossy and creamy. The cake rests on a white plate with a thin orange rim, which is set on a wooden board. In the blurry background, there is a potted plant. The surface underneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use applesauce instead of diced apples?

Diced apples provide texture and bursts of flavor, so substituting with applesauce will change the bread’s consistency and reduce the apple chunks. For best results, stick to diced apples.

What can I do if my bread is browning too fast?

If the top of the bread browns before it’s fully baked, tent it loosely with aluminum foil to prevent over-browning while the inside finishes cooking.