Amish Apple Fritter Bread

Name: Amish Apple Fritter Bread
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Cuisine: American
Ingredients: 2 medium baking apples, peeled and chopped; 1/2 cup light brown sugar; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1 large egg, at room temperature; 1/3 cup white granulated sugar; 1/4 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/4 cup full-fat sour cream, at room temperature; 1 cup powdered sugar, sifted; 1 teaspoon vanilla extract; 3 tablespoons milk

Recipe by Sam Rivera · Updated January 2026

Bread & Sourdough

There's something deeply comforting about a slice of Amish apple fritter bread on a crisp autumn morning. The warm spice of cinnamon and ginger dances with tender, caramelized apples in every bite, making it a favorite for weekend brunches or a simple afternoon treat. Home cooks adore this recipe because it's effortless yet feels indulgent, with a moist crumb that stays fresh for days. Whether you're baking for a potluck or just craving a taste of rustic simplicity, this bread delivers cozy nostalgia with every slice.

What Makes This Recipe Special

The use of full-fat sour cream in the batter ensures an exceptionally tender and moist crumb, a hallmark of Amish baking techniques.
Apples are pre-coated with brown sugar and spices before folding into the batter, creating pockets of concentrated caramelized flavor.
A quick, pourable powdered sugar glaze adds a delicate sweetness that perfectly balances the spiced apple filling without overpowering it.
Baking soda is used instead of baking powder for a more controlled rise, resulting in a denser, bread-like texture akin to traditional fritters.

⏱ 60 mins

American

Servings 4

Ingredients

2 mediumbaking apples, peeled and chopped

1/2 cuplight brown sugar

2 teaspoonsground cinnamon

1 teaspoonground ginger

1 largeegg, at room temperature

1/3 cupwhite granulated sugar

1/4 cupvegetable oil

2 teaspoonsvanilla extract

1 cupall-purpose flour

1 teaspoonbaking soda

1/2 teaspoonkosher salt

1/4 cupfull-fat sour cream, at room temperature

1 cuppowdered sugar, sifted

1 teaspoonvanilla extract

3 tablespoonsmilk

Nutrition

430 caloriesCalories

Per serving · Values are estimates

Instructions

In a small bowl, combine the chopped apples, light brown sugar, ground cinnamon, and ground ginger. Toss to coat the apples thoroughly and set aside to allow the flavors to blend.

In a large bowl, whisk the egg, granulated sugar, and vegetable oil until the mixture appears smooth. Add vanilla extract and full-fat sour cream; continue to whisk until fully combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

Pour half of the batter into a greased 9x5-inch loaf pan. Distribute half of the apple mixture over the batter. Add the remaining batter, then top with the rest of the apple mixture, pressing gently into the surface.

Transfer the loaf pan to a preheated oven at 350°F (180°C). Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

While the bread is cooling, whisk together the sifted powdered sugar, vanilla extract, and milk in a bowl until smooth and pourable.

Drizzle the glaze evenly over the cooled bread before slicing and serving.

Essential Tips

Room temp ingredients

Bring the egg, sour cream, and milk to room temperature before mixing. Cold ingredients can seize the batter, making the bread dense instead of tender. Leave them out for 30 minutes before starting.

Don't overmix the batter

Once the dry ingredients are added, mix just until combined. Overmixing develops gluten, leading to a tougher bread. Small lumps are perfectly fine-stir gently with a spatula.

Choose the right apples

Use firm baking apples like Granny Smith or Honeycrisp. Softer varieties like Red Delicious will turn mushy. Peel and chop them into small, even pieces for even distribution and better texture.

Pre-salt the apples

After tossing the chopped apples with brown sugar and spices, let them sit for 10 minutes. This draws out moisture, which intensifies flavor and prevents a soggy bread.

Check bake time early

Start checking for doneness at 25 minutes. Ovens vary, and overbaking can dry out the bread. The top should be golden and springy, and a toothpick should come out clean or with a few moist crumbs.

Smart Swaps & Variations

Gluten-Free Replace all-purpose flour with a 1:1 gluten-free baking flour blend. Add ½ teaspoon xanthan gum if the blend doesn't include it, to maintain structure.

Lower Sugar Reduce the granulated sugar to ¼ cup and brown sugar to ¼ cup; increase apples to 3 medium for natural sweetness. Use unsweetened applesauce instead of some sour cream if desired.

Nutty Twist Fold ½ cup toasted chopped pecans or walnuts into the batter before baking. Add them to the apple mixture after coating with spices for extra crunch.

Vegan Use flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of the egg; swap sour cream for coconut yogurt and vegetable oil for melted coconut oil. Use plant-based milk for the glaze.

Extra Spiced Add ⅛ teaspoon each of ground cloves and nutmeg to the dry ingredients for a deeper, more complex spice profile reminiscent of classic fritter spices.

What to Serve With This

A steaming cup of spiced chai tea or rich coffee to complement the warm ginger and cinnamon notes.
Warm caramel sauce drizzled over each slice for an extra decadent treat, especially during the holidays.
A dollop of lightly sweetened whipped cream or vanilla ice cream for dessert-style enjoyment.
Freshly sliced pears or a simple green salad for a lighter brunch pairing that balances the bread's richness.

Storage & Reheating

Storage

Store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months.

Reheating

To restore warmth and moisture, warm individual slices in a toaster or toaster oven for 2-3 minutes. Avoid microwaving, as it can make the bread gummy-if necessary, cover with a damp paper towel and heat for 10-15 seconds.

Expert Chef Tips

Toast the spices lightly in a dry pan for 30 seconds before adding them to the apples. This awakens their volatile oils, deepening the aroma and flavor without altering the recipe's simplicity.
Use a serrated knife to slice the bread-it cuts cleanly without compressing the crumb, preserving the tender interior and preventing crumbs.
For a shinier glaze, replace milk with heavy cream or use a splash of lemon juice to thin the glaze slightly. This creates a lacquered finish that's as beautiful as it is delicious.

Equipment You’ll Need

9x5-inch loaf pan, greased or lined with parchment paper to prevent sticking.
Mixing bowls (small and large) for combining ingredients separately.
Measuring cups and spoons for precise ingredient ratios.
Fine-mesh sieve for sifting powdered sugar to ensure a smooth glaze.

Nutritional Benefits

Each slice provides a good source of fiber from the apples and whole-wheat flour (if using a blend), supporting digestive health and satiety.
The full-fat sour cream adds richness and moisture without excessive calories, thanks to its balanced fat profile compared to butter.
One slice contains approximately 12g of added sugars, mostly from the glaze-opt for a lighter glaze or reduce granulated sugar in the batter to lower this amount.
The natural ginger and cinnamon in the recipe offer anti-inflammatory benefits and may help regulate blood sugar, adding functional value to this indulgent treat.

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Frequently Asked Questions

Can I use a different type of apple, like Red Delicious?

Red Delicious apples are too soft and sweet; they'll turn mushy when baked. Choose firmer varieties like Granny Smith, Honeycrisp, or Braeburn for the best texture and balanced flavor.

Why is my bread dense or gummy in the middle?

This usually happens if the batter is overmixed or if the oven temperature is too low. Mix just until combined, and ensure your oven is fully preheated to 350°F (180°C) before baking. A toothpick test at 25 minutes helps prevent overbaking.

Can I make the bread ahead of time and glaze it later?

Yes! Bake the bread completely, let it cool, then store it uncovered at room temperature for up to 2 days. Glaze it just before serving to maintain the glaze's fresh texture and prevent sogginess.

What can I substitute for sour cream to keep the bread moist?

Full-fat Greek yogurt works well in place of sour cream. For a dairy-free option, use coconut yogurt or unsweetened applesauce, though the texture may be slightly denser.

How do I adjust the glaze if it's too thick or thin?

If the glaze is too thick, add milk ½ teaspoon at a time until it reaches a pourable consistency. If too thin, whisk in more powdered sugar 1 tablespoon at a time until it coats the back of a spoon.

Can I bake this in a loaf pan with a different size?

For an 8x4-inch pan, bake for 35-40 minutes; for a 9x9-inch square pan, bake for 25-30 minutes. Adjust time based on a toothpick test-center should be set but still moist.

What's the best way to toast the nuts if I'm using them?

Spread nuts on a baking sheet and toast in a 350°F (180°C) oven for 5-7 minutes, stirring once, until fragrant and lightly golden. Let cool before chopping and folding into the batter to prevent burning.

Is there a way to reduce the sugar without losing flavor?

Yes-use slightly tart apples like Granny Smith to balance reduced sugar. You can also add ½ teaspoon of apple cider vinegar to the batter to enhance sweetness perception naturally.