Description
This Amish Apple Fritter Bread is a moist, cinnamon-spiced quick bread packed with tender apple pieces and topped with a sugary cinnamon crust. Perfect for breakfast, brunch, or an afternoon snack, this loaf combines the comforting flavors of apple fritters in an easy-to-make bread form that requires no yeast and bakes up golden and fragrant.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Fruit and Topping
- 2 cups peeled and chopped apples
- 1 tablespoon ground cinnamon
- 1/4 cup brown sugar
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to ensure the bread does not stick after baking.
- Cream Butter and Sugar: In a mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until the mixture is smooth and creamy. Then, add the eggs and vanilla extract, beating until the ingredients are fully incorporated and the batter is light.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing gently after each addition until the batter is smooth but not overmixed.
- Add Apples: Fold in the peeled and chopped apples carefully, ensuring even distribution without breaking up the fruit too much.
- Fill the Pan: Pour the prepared batter into the greased and floured loaf pan, smoothing the top.
- Add Cinnamon Sugar Topping: In a small bowl, combine the ground cinnamon and brown sugar. Sprinkle this mixture evenly over the top of the batter to create a sweet, spiced crust.
- Bake the Bread: Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top begins to brown too quickly, tent the bread with foil to prevent overbrowning while the center finishes baking.
- Cool and Serve: Once baked, allow the bread to cool in the pan for about 10 minutes. Then remove it from the pan and let it cool completely on a wire rack before slicing into 10 pieces and serving.
Notes
- For best results, use tart apples like Granny Smith for a balanced sweetness and moisture.
- Make sure the butter is fully softened to create a smooth, creamy batter.
- Do not overmix the batter once the flour is added to avoid a dense bread.
- If desired, add chopped nuts like walnuts or pecans for extra texture.
- The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
