Apple Fritter Bread Recipe
This Amish apple fritter bread combines a moist, tender crumb with generous pieces of cinnamon-sugar-dusted apple, all beneath a layer of extraordinarily flavorful maple syrup icing.
Servings 1 loaf
Calories 2889kcal
Ingredients
Apple Cinnamon Mixture
- 1 and ¾ cups (200 grams) peeled & chopped apples (½ inch chunks), about 1 and ½ large apples or 2 medium apples
- 1 cup (100 grams) cane sugar,(or light or dark brown sugar)
- 1 tablespoon cinnamon
- ½ teaspoon ginger
- ⅓ teaspoon nutmeg
- ⅓ teaspoon gloves
Batter
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup (150 grams) granulated sugar
- ⅔ cup (160 grams) sour cream (or Plain Yogurt / Greek yogurt), at room temperature
- ½ cup (120 ml) vegetable oil
- 2 medium eggs, at room temperature
- 1 teaspoon pure vanilla extract or vanilla paste / vanilla sugar
Maple syrup icing
- 1 cup (115 grams) confectioners’ sugar, sifted
- 3 tablespoons maple syrup
- 1 tsp vanilla extract
Instructions
- Adjust your oven rack to the lower-third position and preheat the oven to 350°F (177°C). Lightly spray a 9x5-inch loaf pan with nonstick spray or line it with parchment paper for easy removal.
- Prepare the apple–cinnamon mixture: In a medium bowl, whisk together the peeled and chopped apples, cane sugar, cinnamon, ginger, nutmeg, and cloves. Set the mixture aside. Tip: Squeeze half a lemon over the apples to prevent browning.
- Make the batter: In a separate medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set aside.
- In a large bowl, whisk the sugar and sour cream together until completely smooth and creamy. Whisk in the vegetable oil until fully blended. Add the eggs and vanilla extract, mixing until the batter is thick and homogenous. Pour the dry ingredients into the wet ingredients and whisk just until fully combined—do not overmix. Fold the prepared apple mixture into the batter using a silicone spatula, mixing just until combined.
- Pour the batter evenly into the prepared loaf pan. Tap the pan firmly on the counter once or twice to release any air bubbles.
- Bake: Bake the bread for 55–60 minutes. After about 40 minutes, loosely tent the top with aluminum foil or parchment to prevent over-browning. Check doneness with a toothpick—if it comes out clean, the bread is done. Remove the loaf from the oven and let it cool completely in the pan on a wire rack.
- Make the glaze (optional): In a small bowl, whisk together the confectioners’ sugar, maple syrup, and vanilla extract. Add more maple syrup, depending on how thick you want the icing. Drizzle the icing over the cooled bread.
- Slice and serve. Cover and store leftover bread at room temperature for up to 5 days.
Notes
Freezing instructions: After the loaf cools, slice it and wrap the slices snugly in plastic wrap, then store them in a freezer bag for up to 3 months. To serve, thaw the slices overnight in the refrigerator and let them warm to room temperature.
Special Tools (affiliate links): 9×5-inch Loaf Pan | Kitchen Scale & liquid measurement cup or Measuring cup & spoons |Balloon or Metal Whisk | Silicone Spatula | Glass Mixing Bowl |Wire Rack.
Muffins: Preheat the oven to 350°F (175°C) and spray a 12-count muffin pan with nonstick spray, or line it with cupcake liners. Prepare the apple cinnamon mixture, set aside. Make the batter as described above (Steps 3 and 4). Using a scoop or large spoon, fill each muffin cup about ¾ full. Bake the muffins at 400°F (200°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 14–17 minutes, or until a toothpick inserted in the center comes out clean.
Mini Loaves: You can easily turn this recipe into adorable mini apple fritter loaves. Just make the batter as written, then divide it among your mini loaf pans. Because mini pans all bake differently, start checking early and test the centers with a toothpick.
