Amish Apple Fritter Bread Recipe (Perfect for Thanksgiving!)

Get ready to fall in love with this Amish Apple Fritter Bread — tender, cinnamon-swirled, and packed with caramelized apples. It’s cozy, nostalgic, and perfect for Thanksgiving mornings or holiday dessert tables. Each bite tastes like a warm apple fritter straight from an Amish bakery, only easier to make at home.

Why You’ll Love This Amish Apple Fritter Bread

This Amish Apple Fritter Bread brings together everything you love about apple pie and sweet bread in one moist, cinnamon-filled loaf. Each slice bursts with juicy apple bits coated in brown sugar and spice, creating that nostalgic, homemade flavor everyone craves during the holidays. The recipe is simple enough for beginners but delivers a bakery-style finish that feels extra special. The creamy sour cream glaze on top adds sweetness and shine while keeping the loaf irresistibly soft. Whether you serve it for Thanksgiving breakfast or alongside coffee after dinner, it’s a guaranteed crowd-pleaser that fills your kitchen with warm, comforting aromas and happy memories.

What You’ll Need for the Perfect Amish Apple Fritter Bread

Main Ingredients

You’ll need 1 large tart apple, like Granny Smith, for the best balance of sweetness and tang. The brown sugar and cinnamon mixture gives that classic fritter flavor. The flour, baking powder, and salt form the base, while granulated sugar and unsalted butter make the crumb tender and light. Two large eggs add richness, and whole milk keeps the texture moist. A splash of vanilla extract ties all the flavors together beautifully, creating that warm bakery scent you’ll love.

Glaze Ingredients

For a shiny, creamy glaze, combine sour cream, vanilla, and powdered sugar. This mixture adds a subtle tang that balances the sweetness of the bread. If it feels too thick, add a little milk until it’s just right for drizzling. The glaze sets beautifully once cooled, adding that perfect glossy finish you’d find on a bakery fritter.

Step-by-Step: How to Make Amish Apple Fritter Bread

Step 1 – Prepare the Apple Mixture

Peel, core, and dice one large tart apple into small cubes. Toss the pieces with brown sugar and cinnamon, letting them sit for about 15 minutes. This step draws out the juices and creates that soft, caramelized texture once baked. The kitchen will already start smelling amazing.

Step 2 – Mix the Batter

In a bowl, sift together the flour, baking powder, and salt. In another mixing bowl, cream butter and sugar until light and smooth. Beat in the eggs one at a time, then add the milk and vanilla. Gradually mix in the dry ingredients until combined but still slightly lumpy. Those tiny lumps help keep the bread tender.

Step 3 – Layer and Swirl

Pour half the batter into a greased 8×4-inch loaf pan. Spread half the apple mixture on top. Then add the remaining batter and top with the rest of the apples. Use a knife to gently swirl the apples through the batter — this creates that beautiful marbled look in every slice.

Step 4 – Bake and Cool

Bake at 350°F for 55–60 minutes until golden brown. A toothpick should come out clean from the center. Once baked, let it cool completely on a wire rack before glazing. Cooling is key — glazing a warm loaf can make it soggy.

Step 5 – Make and Drizzle the Glaze

In a small bowl, whisk sour cream, vanilla, and powdered sugar until smooth. Add a splash of milk if needed to thin it. Drizzle the glaze over the cooled loaf in zigzag lines or spoon it evenly across the top. It’ll set beautifully, adding shine and sweetness.

Baking Tips for the Best Results

Use a tart apple like Granny Smith for balance and texture. Avoid overmixing the batter, or the loaf may turn dense. Always let the bread cool before glazing — it helps the glaze cling and shine. Swirling the apple mixture lightly keeps each slice pretty and marbled. For an extra-rich flavor, serve it slightly warmed with a little butter or a scoop of vanilla ice cream.

Storage, Freezing & Make-Ahead Guide

Store glazed Amish Apple Fritter Bread in the fridge for up to 5 days; cover it tightly to keep it moist. Unglazed loaves can stay at room temperature for 3 days. To freeze, wrap unglazed bread tightly in plastic wrap, then in foil or a freezer bag, and store for up to 3 months. Thaw overnight in the fridge and glaze before serving. The ideal loaf pan size is 8×4 inches; smaller pans may require a few extra minutes of baking. To prevent drying, avoid overbaking and always cool on a rack instead of in the hot pan.

Common Questions About Amish Apple Fritter Bread

Related Recipes to Try

• caramel apple dessert cups
• apple crisp mini cheesecakes
• apple crumble cheesecake
• caramel apple cheesecake bars
• apple crumb cake
• apple pie bites

Conclusion

This Amish Apple Fritter Bread captures everything cozy about fall — soft apples, cinnamon, and buttery sweetness in every bite. It’s perfect for Thanksgiving breakfast, dessert, or a lazy Sunday brunch. Simple to make, yet full of nostalgic flavor, it’s a recipe that feels homemade in the best way. Don’t forget to share your twist or glaze variation in the comments! For more cozy apple treats, visit Pinterest and get inspired for your next bake.

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