When it comes to comfort baking, few things hold up as beautifully as the Amish Apple Fritter Bread. This delightful treat combines the comforting warmth of cinnamon and ginger-spiced apples with a soft, moist bread, all crowned with a sweet vanilla glaze. It’s the perfect companion for a cozy afternoon or a festive family gathering. Let’s dive into this recipe that’s sure to become a staple in your baking repertoire.
Equipment Needed
To create this delicious bread, you’ll need a few essential tools:
- Harvest Bounty Loaf Pan: This is the pan I used, but any standard loaf pan will do.
- Nonstick spray or cake release
- Mixing bowls (medium and large)
- Whisk
- Rubber spatula or wooden spoon
- Small mixing bowl
Ingredients
For the Bread:
- 2 medium baking apples, peeled and chopped
- ½ cup light brown sugar
- 2 heaping teaspoons ground cinnamon
- 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 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
For the Glaze:
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 3 tablespoons milk
Instructions
Making the Apple Fritter Bread
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Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Prepare your loaf pan with nonstick spray or cake release to ensure easy removal of the bread once baked.
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Prepare the Apple Mixture: In a medium mixing bowl, combine the chopped apples, light brown sugar, cinnamon, and ginger. Mix until the apples are thoroughly coated and set aside.
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Mix the Wet Ingredients: In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until well combined. The mixture should be smooth and somewhat frothy.
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Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add this dry mixture to the bowl of wet ingredients. Use a rubber spatula or wooden spoon to mix until the dry ingredients are almost fully incorporated.
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Fold in Apples: Gently fold in about three-quarters of the apple-cinnamon mixture into the batter, ensuring an even distribution of apples.
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Pour and Top: Pour the batter into your prepared loaf pan, spreading it evenly. Top with the remaining apple chunks, pressing them slightly into the batter.
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Bake: Place the pan in the preheated oven and bake for 50-55 minutes, or until the internal temperature reaches 200°F (93°C). The bread should be golden brown and a skewer inserted into the center should come out clean.
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Cool: Allow the bread to cool in the pan for at least 30 minutes. For best results, wait an hour or until it reaches room temperature before serving.
Making the Powdered Sugar Glaze
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Mix the Glaze: In a small mixing bowl, whisk together the sifted powdered sugar, vanilla extract, and milk until smooth. If the glaze is too thin, add a bit more powdered sugar until you reach the desired consistency.
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Glaze the Bread: Once the bread has cooled, pour the glaze generously over the top. The glaze will add a delightful sweetness and a beautiful finish to your bread.
Serving Suggestions
This Amish Apple Fritter Bread is delicious on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. It pairs beautifully with a hot cup of coffee or tea, making it an ideal choice for breakfast or dessert.
Conclusion
This Amish Apple Fritter Bread is more than just a recipe; it’s a piece of tradition that brings warmth and sweetness to any occasion. With its tender crumb and flavorful apple filling, it’s a testament to the comforting power of homemade baked goods. Whether you’re sharing it with family and friends or enjoying a quiet moment to yourself, this bread is sure to delight. Happy baking!
Amish Apple Fritter Bread
A delightful bread with chunks of apples and a sweet cinnamon glaze, perfect for any occasion.
- Harvest Bounty Loaf Pan
Apple Fritter Bread
- 2 medium baking apples, peeled and chopped
- 100 g light brown sugar
- 2 tsp ground cinnamon (heaping spoonfuls)
- 1 tsp ground ginger
- 1 large egg, room temperature
- 67 g white granulated sugar
- 60 ml vegetable oil
- 60 g full-fat sour cream, room temperature
- 2 tsp vanilla extract
- 130 g all-purpose flour
- 1 tsp baking soda
- 0.5 tsp kosher salt
Glaze
- 100 g powdered sugar, sifted
- 1 tsp vanilla extract
- 45 ml milk
- Preheat your oven to 350 degrees F. Prepare your loaf pan with nonstick spray or cake release.
- In a medium mixing bowl, mix the chopped apples, brown sugar, cinnamon, and ginger together. Set aside.
- In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, and kosher salt, then add it to the bowl of wet ingredients. Use a rubber spatula or wooden spoon to mix the in dry ingredients until almost completely mixed in.
- Fold in 3/4 the amount of the apple-cinnamon mixture into the batter, then pour into your prepared loaf pan.
- Top the apple fritter bread with the remaining apple chunks and bake for 50-55 minutes, or until the internal temperature is 200 degrees F.
- Let the cake cool in the pan for at least 30 minutes before serving. I personally like waiting an hour or until it’s room temperature.
- In a small mixing bowl, whisk together the powdered sugar, vanilla extract, and milk until it comes to a smooth consistency. If it’s too thin for your liking, sift in a little more powdered sugar.
- Pour the glaze over the fritter bread generously right before serving.
For best results, serve the bread slightly warm. You can also try adding nuts for extra texture.
