Description
A deliciously moist Amish Apple Fritter Bread featuring tender chunks of cinnamon-spiced apples layered within a soft buttermilk bread, topped with a sweet cinnamon brown sugar streusel and optionally drizzled with a simple powdered sugar glaze. Perfect for breakfast, brunch, or a cozy snack.
Ingredients
Units
Scale
Apple Filling
- 2 cups apples, peeled, cored and chopped (about 3 apples)
- 1 teaspoon cinnamon
- 1 tablespoon white sugar
Bread
- 1/2 cup unsalted butter, softened (1 stick)
- 2/3 cup granulated sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
Topping
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
Glaze (optional)
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8 x 4 x 3-inch loaf pan with nonstick cooking spray to ensure easy removal of the bread after baking.
- Prepare Apple Filling: Peel, core, and chop the apples into small pieces. In a bowl, toss the chopped apples with 1 teaspoon of cinnamon and 1 tablespoon of white sugar. Set this mixture aside while you prepare the bread batter.
- Cream Butter and Sugar: Using an electric mixer, cream together the softened butter and ⅔ cup granulated sugar until the mixture is fluffy and light. This helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: To the creamed butter and sugar, add the eggs one at a time and pour in 1 ½ teaspoons vanilla extract. Mix until just combined, being careful not to over mix.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 ½ cups flour, ½ teaspoon baking soda, 1 teaspoon baking powder, and ¼ teaspoon salt to ensure even distribution.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture while mixing. Then pour in ½ cup buttermilk and continue mixing until the batter is smooth without any lumps.
- Layer Batter and Apples: Spread half of the batter evenly into the prepared loaf pan using a rubber spatula. Sprinkle half of the cinnamon apple mixture evenly over the batter, pressing the apples lightly into the batter. Next, spread the remaining batter over the apples and top with the remaining apple filling.
- Add Topping: In a small bowl, mix together ½ cup brown sugar and 2 teaspoons ground cinnamon. Sprinkle this streusel mixture evenly over the top of the assembled loaf.
- Bake: Place the loaf pan in the preheated oven and bake for 60-70 minutes. The bread is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Cool and Remove: Remove the bread from the oven and allow it to cool in the pan for about 15 minutes. Then carefully remove the loaf from the pan and place it on a wire rack to cool completely.
- Prepare Glaze (Optional): Once the bread is completely cooled, whisk together ½ cup powdered sugar and 1 tablespoon milk until smooth. Drizzle the glaze evenly over the top of the loaf for added sweetness and a shiny finish.
Notes
- Make sure the apples are peeled and cored to avoid any unpleasant texture in the bread.
- Use firm apples such as Granny Smith or Honeycrisp to keep the apple pieces from becoming mushy.
- The glaze is optional but adds a lovely sweet finish to the bread.
- Store the bread covered at room temperature for up to 3 days or refrigerate for up to a week.
- To make slicing easier, chill the bread slightly before cutting.
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 280
- Sugar: 24g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0.1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
