Amish Apple Fritter Bread

When I think of Amish Apple Fritter Bread, I see my grandmother’s sun-faded kitchen table: a wobble in the wood, a mason jar of spoons, and the smell of cinnamon that made the whole house feel like a hug. I learned to stir while she winked and told me not to skimp on the apples. That little loaf became our weekend ritual — warm slices, a smear of butter that melted into the tender crumb, and the soft crackle of cinnamon-sugar streusel on top. This version keeps that cozy comfort but streamlines things for a busy home cook, so you can recreate that memory without begging Grandma for her secret.

Quick Facts

• Yield: Serves 10
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 75 minutes

Why This Recipe is Awesome

This loaf delivers the best of an apple fritter — soft, cakey interior studded with tart apple pieces and a crunchy cinnamon-sugar streusel — without frying a single thing. It smells like fall the moment you set the oven to 350°F, and the glaze adds that nostalgic sweet finish. It’s simple enough for a weekday treat and pretty enough for weekend guests. Who doesn’t love crispy edges and a gooey center at the same time?

Ingredients

For the Main Dish:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon (plus extra for streusel)
• 1/4 tsp ground nutmeg (optional)
• 2 large eggs, room temperature
• 1/2 cup vegetable oil or melted butter
• 1/2 cup sour cream or plain Greek yogurt
• 1/2 cup milk
• 1 tsp vanilla extract
• 2 cups peeled and diced apples (about 2 medium; Granny Smith or Honeycrisp work great)

For the Streusel:

• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 1 tsp ground cinnamon
• 4 tbsp cold butter, cut into small cubes

For the Glaze (optional):

• 1 cup powdered sugar
• 2–3 tbsp milk
• 1/2 tsp vanilla extract

How I Make It

Step 1:

I preheat the oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment. In a large bowl I whisk together 2 cups flour, 1 cup sugar, 1/2 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 2 tsp cinnamon. The dry mix smells faintly spicy and promises cozy bites.

Step 2:

In another bowl I beat 2 eggs with 1/2 cup oil, 1/2 cup sour cream, 1/2 cup milk, and 1 tsp vanilla until smooth. I pour the wet into the dry and fold with a spatula until just combined — you should still see a few streaks of flour. Then I gently fold in the 2 cups diced apples. Don’t overmix; a slightly lumpy batter gives a tender crumb.

Step 3:

I make the streusel by rubbing the 4 tbsp cold butter into 1/2 cup brown sugar, 1/3 cup flour, and 1 tsp cinnamon until I get coarse crumbs. Cold butter gives tiny pockets that bake into crisp, buttery bits — aim for pea-sized pieces.

Step 4:

I spoon half the batter into the prepared pan, sprinkle half the streusel over it, add the rest of the batter, and finish with the remaining streusel. I drag a butter knife through the batter in a loose figure-eight to swirl the streusel for that rustic fritter look. I bake for 50–60 minutes, until a toothpick comes out with a few moist crumbs and the top turns golden with crackly streusel. If the top browns too quickly, I tent foil across the last 10–15 minutes.

Step 5:

I let the loaf cool in the pan for about 10 minutes, then transfer it to a rack. For the glaze I whisk 1 cup powdered sugar, 2–3 tbsp milk, and 1/2 tsp vanilla until smooth and drizzle over the warm loaf. The glaze sinks into nooks and makes each slice sing.

Pro Tips

• Use a tart apple like Granny Smith for bright contrast against the sweet batter; softer apples like Fuji hold up without turning to mush.
• Keep the streusel butter cold and use a pastry cutter or your fingers quickly — warm hands melt the butter and yield a dense topping.
• Room-temperature eggs incorporate more easily and help the loaf rise evenly.
• Test doneness at the center with a toothpick; if it has wet batter, give it another 5–10 minutes rather than guessing.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap butter for oil in the batter for a lighter crumb; expect a slightly less rich flavor.
• Use 1:1 gluten-free flour to make it gluten-free; texture may be a touch crumblier.
• Replace sour cream with Greek yogurt for a tangy lift and similar moisture.
• For dairy-free, use dairy-free yogurt and melted coconut oil; the flavor leans coconut-forward.

Variations & Tips

• Add 1/2 cup chopped pecans or walnuts to the streusel for crunch and a toasty note.
• Stir in 1/4 cup raisins or dried cranberries with the apples for bursts of chew.
• Swap the glaze for a drizzle of warm maple syrup for a breakfast-forward loaf.
• Make mini loaves or muffins — reduce bake time to 18–22 minutes for muffins and check early.
• For a caramel twist, sprinkle a few caramel bits between batter layers before baking.
• For extra spice, add 1/2 tsp ground ginger or pumpkin pie spice to the batter.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Bake the loaf, let it cool completely, then wrap tightly and store at room temperature for 2 days or refrigerate up to 5 days. Reheat slices in a 325°F oven for 8–10 minutes or microwave for 15–20 seconds for a quick warm-up.

Can I double the recipe?

Sure thing. Bake two loaves side by side in separate pans, or use a larger pan but expect longer bake time (add 10–20 minutes and watch for the toothpick test). Don’t crowd the oven; give each loaf space.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for a golden-brown top with crisp streusel and a toothpick inserted near the center that comes out with a few moist crumbs (not sticky batter). The loaf should also spring back slightly when you press the top.

What if I don’t have ingredient X?

Out of sour cream? Swap equal parts Greek yogurt. No brown sugar? Mix 1 cup granulated sugar with 1 tbsp molasses. No apples? Try pears as a close substitute — they add a mellow sweetness.

How I Like to Serve It

I slice this loaf still-warm and slather a little butter on top or keep it simple with the glaze. It pairs beautifully with a cup of strong coffee or spicy chai for chilly mornings. I also love it at brunch next to scrambled eggs — the sweet-salty contrast wins every time. Bring it to potlucks; it disappears fast.

Notes

• Store leftover slices in an airtight container at room temperature for 2 days or freeze individual slices wrapped in plastic and foil for up to 2 months. Reheat gently.
• No meat here, so safe cooking temps for meat aren’t applicable.

Final Thoughts

Closing: Now go impress someone — or just yourself — with this warm, cinnamon-kissed loaf. Slice generously, savor slowly, and don’t forget to lick the glaze bowl.