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Super Moist Amish Apple Fritter Bread with Cinnamon Glaze

A close-up of a freshly baked apple bread loaf with a visible cinnamon swirl and thick white glaze drizzled on top.
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Bake this incredibly moist Amish Apple Fritter Bread. It features fresh apples, a rich cinnamon swirl, and a sweet vanilla glaze, making it a perfect comfort food for breakfast or dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 1/2 cups peeled and finely diced fresh apples (about 2 medium apples)
  • 1/2 cup brown sugar, packed
  • 1 tablespoon ground cinnamon (for swirl)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, 1 teaspoon cinnamon, and nutmeg. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract and sour cream until just combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  5. In a separate small bowl, toss the diced apples with the brown sugar and 1 tablespoon of cinnamon until evenly coated. Gently fold the apple mixture into the batter.
  6. Prepare the cinnamon swirl: Take about one-third of the batter and mix it with a small amount of extra cinnamon sugar if desired, or simply layer it. Pour half the batter into the prepared loaf pan. Sprinkle half of the remaining cinnamon-apple mixture over the batter. Top with the remaining batter and the rest of the apples.
  7. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 40 minutes.
  8. Let the bread cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  9. Make the glaze: Whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled bread before slicing and serving.

Notes

  • For the moistest results, use Granny Smith or Honeycrisp apples, as they hold their shape well during baking.
  • If you want a richer flavor, substitute 1/4 cup of the all-purpose flour with cake flour.
  • This bread freezes well once completely cooled and wrapped tightly in plastic wrap and foil.

Nutrition

Find it online: https://tastethisplate.com/easy-moist-apple-bread-recipe/