Amish Apple Fritter Bread Recipe

If you’re the kind of person who melts at the thought of sticky, sweet apple treats and the comfort of fall baking, this Amish apple fritter bread is about to become your new favorite. I modeled it after a mouthwatering loaf from our local farmers’ market. It has all the cinnamon-and-sugar-coated apple delight of a classic apple fritter, but it’s baked, so no frying is required.

This quick bread recipe is a great gateway if you’re newer to baking. Plus, it doubles as a thoughtful, homemade gift and something you can make ahead for special holiday mornings where you want to impress without stress. I’ll walk you through everything step-by-step, so you can bake with total confidence.

Here’s what you’ll get in this post:

• A clear ingredient list featuring simple pantry items and fresh apples
• Easy-to-follow step-by-step instructions, complete with photos so nothing is confusing
• The exact kitchen tools I used and tips to get that gorgeous caramelized apple topping
• Smart substitutions, storage and freezing advice, plus answers to all your common questions

So grab some good baking apples, settle in, and let’s bake a loaf everyone will be talking about.

If you’re a fan of warm fall spices and no-fuss baking projects, you’re absolutely in the right spot. This recipe captures the essence of homemade apple fritters with a beautiful cinnamon-sugar glaze, but it’s all done in the oven—no frying hassles.

Inside, you’ll find a detailed ingredient list, step-by-step instructions with photos, and a peek at the tools I used. It’s truly a beginner-friendly quick bread, bursting with fresh apple chunks, cinnamon-sugar ribbons, topped with a sticky apple layer and finished with a powdered sugar glaze that’s just heavenly. It’s great for gifting, preparing ahead for Thanksgiving, or whenever you want that apple fritter feeling minus the deep fryer.

Keep reading for helpful tips, flavor swaps, storage info, and answers to questions so you can feel right at home baking it. Ready? Let’s get those apples peeled and chopped!

What Makes It So Irresistible

This Amish apple fritter bread hits all the cozy notes of warm apple fritters, but without all the frying. It’s an easy sweet quick bread that comes together with everyday pantry ingredients and fresh apples, making fall flavors shine effortlessly. If you’re craving a classic, try our easy homemade apple pie.

• It captures the taste of fried apple fritters without the greasy oil or extra hassle.
• The sour cream (or buttermilk swap) gives a moist, tender crumb that feels like a little cake — yum!
• The top gets a gorgeous caramelized apple layer — think the rich flavors in our Caramel Apple Layer Cake — finished off with a powdered sugar glaze that makes this loaf look as good as it tastes — perfect for gift-giving or your holiday table.
• Beginner-friendly and flexible: you can bake it in a variety of loaf pans or even in a bundt pan for something special.
• Make it in advance or freeze it to enjoy later — it’s a lifesaver when busy days hit.

Pantry-Friendly Ingredients

• 2 medium baking apples, peeled and chopped
• ½ cup light brown sugar
• 2 teaspoon ground cinnamon, heaping spoonfuls
• 1 teaspoon ground ginger
• 1 large egg, room temperature
• ⅓ cup white granulated sugar
• ¼ cup vegetable oil
• ¼ cup full-fat sour cream, room temperature
• 2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 3 tablespoon milk

Mixing and Baking Instructions

1. Preheat oven to 350°F and prepare a loaf pan with nonstick spray or cake release.
2. Peel and chop the apples.
3. Toss chopped apples with brown sugar, ground cinnamon, and ground ginger until well coated; set aside.
4. Whisk the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract in a large bowl until smooth.
5. Whisk together the flour, baking soda, and kosher salt in a separate bowl, then add to the wet ingredients and stir with a rubber spatula or wooden spoon until the flour is almost blended in.
6. Fold in three-quarters of the apple-cinnamon mixture into the batter gently, keeping the apple pieces chunky and evenly distributed.
7. If using an upside-down loaf pan, place the remaining apple mixture in the pan before adding batter; for a regular loaf pan, pour batter into the prepared pan and then sprinkle the remaining apple mixture on top.
8. Pour the batter into the prepared loaf pan and gently drop the pan a few times on the counter to release large air bubbles.

9. Bake at 350°F for 50–55 minutes, or until a toothpick comes out clean with a few moist crumbs or the internal temperature reaches about 200°F.

   

10. Let the bread cool in the pan for at least 30 minutes, then remove to a wire rack and cool completely.
11. Whisk powdered sugar, vanilla, and milk together until smooth; adjust thickness with more powdered sugar if needed, then drizzle the glaze over the completely cooled bread.

Tips for a Perfect Loaf

Worried about your bread sticking to the pan? I used a magic cake release spray that never lets me down—it’s my secret weapon for easy, perfect-looking loaves every time.

• Want to turn this bread into a cake? Use a 6-cup bundt pan and bake until the inside hits about 200ºF. Having a thermometer handy will really help here.
• Pick baking apples that hold their shape. My favorites are Empire, Pink Lady, Granny Smith, and Honeycrisp for their balance of tartness and firm texture.
• Feel like mixing it up? Try a streusel crumble topping—like the buttery crumb on Ina’s Apple Pie Bars—instead of cinnamon sugar apples for a different but equally delicious texture and flavor.
• This recipe works in a variety of loaf pans: 8×4 inch, 9×5 inch, or the 10.1×5.7×3.2 inch pan I used — all great choices depending on what you have on hand.
• Out of brown sugar? No worries. I have a simple DIY brown sugar recipe that works perfectly as a quick fix.
• Stock up and double it. Seriously, based on what I’ve learned from readers and experience, you’ll want to make an extra batch because this bread disappears fast!

• You can make this an apple cake by using a 6 cup bundt pan, bake until the internal temperature of the cake is 200ºF. So make sure you have a thermometer handy.
• Use your favorite baking apples. Baking apples are those that can hold up to heat and cooking without turning to mush: my personal faves are Empire, Pink Lady, Granny Smith apples, and Honeycrisp.
• Make a yummy streusel crumble to top your bread instead of the cinnamon sugar apples.
• This recipe works in an 8×4 inch loaf pan, a 9×5 inch loaf pan, and in the 10.1×5.7×3.2 loaf pan I used.
• Ran out of brown sugar? I have a DIY brown sugar recipe that works wonders! 
• Make a double batch! From experience and all of the reviews from my wonderful readers’: you’re going to need it.

Flavor Swaps and Add-Ins

• Swap sour cream for buttermilk if you like—the texture stays moist, just add about 1/4 cup extra buttermilk to keep the balance right. These dairy swaps also work in other quick breads like our best zucchini bread recipe.
• Butter can replace vegetable oil. Many readers enjoy using softened butter in this recipe with no issues, and it adds a lovely richness.

• You can use buttermilk instead of sour cream. But use about .25 cup more of it than in the recipe.
• Butter instead of vegetable oil...I’ve had plenty of readers say that make this with butter and have no issues!

Storage and Freezing Tips

• Once fully cooled, wrap the apple fritter bread tightly with plastic wrap and keep it in an airtight container or gallon-sized zip-top bag. It will stay fresh on your countertop for up to two days, or up to one week in the fridge.
• For longer storage, freeze it! Make sure the loaf is cold, wrap with several layers of plastic wrap, then seal it in a freezer-safe zip-top bag. It will be good for up to three months.
• When you’re ready to eat, simply thaw the bread on the countertop overnight. By morning, it’ll be perfectly ready to slice and enjoy.

Craving more comforting recipes? Try our Lemon Poppy Seed Loaf Cake, and don’t forget to save this apple fritter bread with the Pin button below.

Equipment

• Harrvest Bounty Loaf Pan

Instructions 

Make Apple Fritter Bread

• Preheat your oven to 350 degrees F. Prepare your loaf pan with nonstick spray or cake release.
• In a medium mixing bowl, mix the chopped apples, brown sugar, cinnamon, and ginger together. Set aside.
• In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until well combined.
• In a separate bowl, whisk together flour, baking soda, and kosher salt, then add it to the bowl of wet ingredients. Use a rubber spatula or wooden spoon to mix the in dry ingredients until almost completely mixed in.
• Fold in ¾ the amount of the apple-cinnamon mixture into the batter, then pour into your prepared loaf pan.
• Top the apple fritter bread with the remaining apple chunks and bake for 50-55 minutes, or until the internal temperature is 200 degrees F.
• Let the cake cool in the pan for at least 30 minutes before serving. I personally like waiting an hour or until it’s room temperature.

Make the Powdered Sugar Glaze

• In a small mixing bowl, whisk together the powdered sugar, vanilla extract, and milk until it comes to a smooth consistency. If it’s too thin for your liking, sift in a little more powdered sugar. For another treat with a silky vanilla glaze, try our Soft Espresso Sour Cream Cookies with Vanilla Glaze.
• Pour the glaze over the fritter bread generously right before serving.

• Let the apple fritter bread cool completely to room temperature before wrapping the cooled bread in plastic wrap and placing in a gallon-sized zip top or airtight container. It’ll last for two days on the countertop or for 1 week in the fridge.
• To freeze: Once the bread is completely cooled down, wrap it in many layers of plastic wrap, then put it in a freezer-safe zip-top bag. It’ll stay good for up to 3 months.
• To thaw: let the bread thaw on the counter overnight until it is room temperature and ready to eat.

Craving more cozy recipes? Save this recipe with the Pin button.

Equipment

• Harrvest Bounty Loaf Pan

Instructions 

Make Apple Fritter Bread

• Preheat your oven to 350 degrees F. Prepare your loaf pan with nonstick spray or cake release.
• In a medium mixing bowl, mix the chopped apples, brown sugar, cinnamon, and ginger together. Set aside.
• In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until well combined.
• In a separate bowl, whisk together flour, baking soda, and kosher salt, then add it to the bowl of wet ingredients. Use a rubber spatula or wooden spoon to mix the in dry ingredients until almost completely mixed in.
• Fold in ¾ the amount of the apple-cinnamon mixture into the batter, then pour into your prepared loaf pan.
• Top the apple fritter bread with the remaining apple chunks and bake for 50-55 minutes, or until the internal temperature is 200 degrees F.
• Let the cake cool in the pan for at least 30 minutes before serving. I personally like waiting an hour or until it’s room temperature.

Make the Powdered Sugar Glaze

• In a small mixing bowl, whisk together the powdered sugar, vanilla extract, and milk until it comes to a smooth consistency. If it’s too thin for your liking, sift in a little more powdered sugar.
• Pour the glaze over the fritter bread generously right before serving.

Baking Questions and Answers

• Q: What temperature and time should I bake this at?

  A: Preheat the oven to 350°F and bake for about 50–55 minutes. Bake until a cake tester comes out clean or, if using a bundt pan, the internal temperature reaches around 200°F.

• Q: Can I substitute butter or buttermilk?

  A: Yes. Many readers substitute softened butter for the vegetable oil. You can also swap buttermilk for the sour cream—use about 1/4 cup more buttermilk than the sour cream called for.

• Q: Which apples work best?

  A: Use baking apples that hold up to heat, such as Granny Smith, Pink Lady, Honeycrisp or Empire. Tart apples help balance the sweetness.

• Q: When should I glaze the bread?

  A: Drizzle the powdered-sugar glaze over the cooled bread just before serving—for a visual example, see this Peach Cobbler Pound Cake with Bourbon Glaze. If you glaze while the loaf is too warm the glaze will melt and run off.

• Q: How long should I let the loaf cool before removing from the pan?

  A: Allow the loaf to cool in the pan for at least 30 minutes. Many prefer to wait until it reaches room temperature (about 1–2 hours) before removing to avoid breaking and to make glazing neater.

• Q: How do I store and freeze the bread?

  A: Once completely cooled, wrap the loaf in plastic wrap and store at room temperature up to 2 days or in the refrigerator up to 1 week. To freeze, wrap well and place in a freezer-safe bag—keeps up to 3 months. Thaw overnight at room temperature.

• Q: Can I double the recipe or make it in a different pan?

  A: Yes. You can double the recipe to make more loaves. The recipe works in 8×4, 9×5 and the larger 10.1×5.7×3.2 loaf pans mentioned, and it can be made as a bundt cake (similar to this Red Velvet Cheesecake Swirl Bundt Cake; use a thermometer and bake until about 200°F internal temperature).

• Q: My loaf stuck to the pan—any tips to prevent that?

  A: Use a reliable nonstick spray or cake release (the author recommends a specific cake release). Let the loaf cool sufficiently in the pan (at least 30 minutes, ideally until near room temperature) before turning it out.

• Q: Can I make this gluten-free?

  A: The recipe wasn’t tested with gluten-free flours here. If you try a 1:1 gluten-free baking blend, results may vary and you may need to adjust liquids and bake time.