Description
Amish Apple Fritter Bread is a moist and flavorful quick bread bursting with chunks of cinnamon-spiced apples layered inside and topped with a sweet brown sugar cinnamon streusel and optional vanilla glaze. Perfect for breakfast, brunch, or a comforting snack, this loaf combines warm fall flavors with a tender crumb and crisp sugary topping.
Ingredients
Scale
Apple Mixture
- 2 cups apples, peeled, cored and chopped (about 3 apples)
- 1 teaspoon cinnamon
- 1 tablespoon white sugar
Batter
- ½ cup unsalted butter, softened (1 stick)
- â…” cup granulated sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup buttermilk
Streusel Topping
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
Glaze (Optional)
- ½ cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8 x 4 x 3 inch loaf pan with nonstick cooking spray to ensure the bread doesn’t stick during baking.
- Prepare Apples: Peel, core, and chop about 3 apples to make 2 cups. Toss them with 1 teaspoon cinnamon and 1 tablespoon white sugar, then set aside to allow the flavors to blend nicely.
- Cream Butter and Sugar: Using an electric mixer, cream ½ cup softened unsalted butter with ⅔ cup granulated sugar until the mixture is light and fluffy, which will help create a tender texture in your bread.
- Add Eggs and Vanilla: Beat in 2 eggs and 1 ½ teaspoons vanilla extract to the butter and sugar mixture until just combined, ensuring a smooth batter without overmixing.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking soda, 1 teaspoon baking powder, and ¼ teaspoon salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Pour in ½ cup buttermilk and gently mix until the batter is smooth, careful not to overmix to keep the bread tender.
- Assemble the Bread Layers: Spread half of the batter evenly into the prepared loaf pan. Layer half of the prepared apple mixture over the batter. Spread the remaining batter on top, then add the remaining apples, pressing them lightly into the batter.
- Add Streusel Topping: In a small bowl, combine ½ cup brown sugar with 2 teaspoons ground cinnamon. Sprinkle this cinnamon sugar mixture evenly over the top of the loaf to create a sweet, crunchy topping.
- Bake the Bread: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool and Remove from Pan: Let the bread cool in the pan for 15 minutes, then carefully remove it and transfer to a wire rack to cool completely.
- Prepare Glaze (Optional): Once the bread is fully cooled, mix ½ cup powdered sugar with 1 tablespoon milk until smooth. Drizzle this glaze over the top for an added touch of sweetness and a beautiful finish.
Notes
- Use tart apples like Granny Smith for a nice balance of sweet and tangy flavor.
- Ensure the apples are evenly chopped to help them cook through and distribute evenly in the bread.
- Do not overmix the batter once the flour is added to avoid a dense bread.
- Check the bread around 60 minutes to avoid overbaking, as ovens can vary.
- The glaze is optional but adds lovely sweetness and a glossy finish to the bread.
- Store leftover bread covered at room temperature for up to 3 days or freeze for longer storage.
