Description
Amish Apple Fritter Bread is a moist and flavorful loaf bursting with chopped apples and cinnamon sugar topping, reminiscent of classic apple fritters but in an easy-to-slice bread form. Perfect for breakfast or a cozy snack, this bread combines the softness of a cake-like texture with the warm spices of fall.
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
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a loaf pan thoroughly to prevent sticking and ensure easy removal of the bread after baking.
- Cream Butter and Sugar: In a bowl, cream together the softened butter and granulated sugar until the mixture is smooth and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time followed by the vanilla extract until fully incorporated for a uniform batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, alternating with milk, stirring gently until the batter is smooth and no flour pockets remain.
- Fold in Apples: Gently fold the peeled and chopped apples into the batter so they are evenly dispersed without overmixing, preserving their texture.
- Transfer to Pan: Pour the prepared batter into the greased and floured loaf pan, smoothing the surface with a spatula.
- Add Cinnamon Sugar Topping: In a small bowl, mix together ground cinnamon and brown sugar, then evenly sprinkle this over the top of the batter for a sweet, spiced crust.
- Bake: Bake in the preheated oven for 60 to 65 minutes. Check doneness by inserting a toothpick in the center – it should come out clean. If the top browns too quickly, loosely cover with foil and continue baking.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes before removing. Transfer to a wire rack and let it cool completely to set properly before slicing and serving.
Notes
- If apples are very juicy, gently pat them dry with a paper towel to avoid excess moisture.
- You can substitute the apples with pears for a different fruity twist.
- Use tart apple varieties like Granny Smith for a balance of sweetness and acidity.
- Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Reheat slices briefly in a toaster oven or microwave for a warm treat.
