Amish-Style Apple Fritter Loaf
A comforting, cinnamon-kissed quick bread filled with layers of tender apples and warm brown sugar. This rustic loaf is drizzled with a simple glaze and makes for an ideal treat at breakfast, as dessert, or with a hot drink any time of day.
Print
Pin
Servings: 12 slices
Ingredients
For the Bread Base:
- 115 grams ½ cup of unsalted butter, brought to room temperature
- 130 grams about ⅔ cup of white granulated sugar
- 2 whole eggs large in size
- 1½ teaspoons pure vanilla essence
- 190 grams 1½ cups of plain all-purpose flour
- 1¾ teaspoons baking powder
- 120 milliliters ½ cup of milk
For the Spiced Apple Filling:
- 1½ cups of peeled and diced fresh apples approximately 2 medium-sized apples
- 2 tablespoons white sugar
- 1 teaspoon ground cinnamon
For the Brown Sugar-Cinnamon Swirl:
- 65 grams ⅓ cup of packed light brown sugar
- 1 teaspoon cinnamon powder
Optional Glaze:
- 60 grams ½ cup powdered sugar
- 1 to 2 teaspoons of milk or cream as needed for desired consistency
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter or non-stick spray, then dust with flour or line the pan with parchment paper.
- In a small bowl, combine the diced apples with 2 tablespoons of sugar and 1 teaspoon of cinnamon. Toss to coat evenly and set the mixture aside.
- In a separate dish, stir together the packed brown sugar and remaining teaspoon of ground cinnamon. This will be your swirl layer.
- In a large mixing bowl, cream the softened butter with the granulated sugar until the texture becomes pale and airy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine the flour and baking powder in a separate bowl, then add it gradually to the wet mixture, alternating with the milk. Stir until a smooth batter forms.
- Pour half of the batter into the prepared loaf pan and spread it out evenly.
- Distribute half of the cinnamon-sugar mixture over the batter, followed by half of the apple mixture.
- Pour the remaining batter on top, smoothing it out gently.
- Scatter the rest of the chopped apples and the remaining brown sugar-cinnamon mixture over the top layer of batter.
- Use a knife to gently swirl through the batter in the pan, creating a marbled appearance.
- Bake the loaf in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center emerges clean.
- Allow the loaf to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
- If glazing, whisk together the powdered sugar and 1–2 teaspoons of milk or cream until smooth, then drizzle over the cooled loaf before serving.
Notes
This bread keeps well covered at room temperature for 2–3 days, or refrigerated for longer freshness. The glaze is optional but adds a delightful touch of sweetness.