Dessert

Irresistibly Moist Amish Apple Fritter Bread You’ll Adore Recipe

BySarah Summers February 15, 2026February 15, 2026

Introduction

This Amish Apple Fritter Bread is irresistibly moist and packed with warm cinnamon-spiced apples. Perfect for breakfast or a cozy snack, its tender crumb and sweet glaze make it a real crowd-pleaser you’ll want to make again and again.

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 they’re 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 rest of the apples. Use a knife to gently swirl the layers together.
Step 6: Bake for 50-55 minutes, or until a toothpick inserted in 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. Transfer to a wire rack and drizzle the glaze made from powdered sugar, milk, and vanilla extract over the cooled bread.

Tips & Variations

Use tart apples like Granny Smith for a nice balance of sweetness and acidity.
For a dairy-free version, substitute the milk with almond or oat milk, and use a plant-based butter alternative.
Add chopped nuts like walnuts or pecans for extra texture and flavor.
Make the glaze thinner or thicker by adjusting the amount of milk to suit your preference.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm slices in a toaster oven or microwave for a few seconds until soft and fragrant.

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 frozen apples for this recipe?

It’s best to use fresh apples as frozen ones can release extra moisture, which may affect the texture. If using frozen, thaw and drain them well before mixing.

What if I don’t have a loaf pan?

You can bake this bread in a similarly sized baking dish or a muffin tin for smaller portions. Adjust baking time accordingly, checking for doneness with a toothpick.