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Glazed Apple Fritter Bread - Quick & Delicious!

This Amish Apple Fritter Bread captures all the cozy flavor of classic apple fritters—without deep frying. With chunks of cinnamon-spiced apples baked into a moist, tender loaf and finished with a sweet vanilla glaze, it’s the perfect fall comfort food for breakfast, dessert, or gifting.
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Prep Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 1 loaf (8 servings)
Course: Breakfast, Dessert, Quick Bread
Cuisine: American, Amish
Calories: 315
Ingredients Method Notes

Ingredients
  

For the Apple Mixture:
  • 2 medium baking apples peeled and chopped (Granny Smith, Honeycrisp, or Pink Lady)
  • ½ cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
For the Bread Batter:
  • 1 large egg room temperature
  • ⅓ cup granulated sugar
  • ¼ cup vegetable oil
  • ¼ cup full-fat sour cream room temperature
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
For the Glaze:
  • 1 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk
Optional Substitutions:
  • Swap sour cream with Greek yogurt
  • Use melted butter instead of oil for richer flavor
  • Replace brown sugar with coconut sugar for a natural twist

Method
 

  1. Step 1: Preheat oven to 350°F (175°C). Grease and line a 9x5” loaf pan with parchment paper for easy removal.
  2. Step 2: In a medium bowl, combine chopped apples, brown sugar, cinnamon, and ginger. Let macerate for 15 minutes to draw out juices.
  3. Step 3: In a large bowl, whisk together the egg, granulated sugar, oil, sour cream, and vanilla until smooth.
  4. Step 4: In another bowl, whisk flour, baking soda, and salt. Gently fold dry ingredients into wet until almost combined—do not overmix.
  5. Step 5: Fold in ¾ of the apple mixture into the batter. Pour into loaf pan, then top with remaining apple mixture.
  6. Step 6: Bake 50–55 minutes, or until a toothpick inserted in the center comes out clean and internal temperature reaches 200°F.
  7. Step 7: Cool bread fully on a wire rack before glazing. Whisk glaze ingredients together and drizzle over cooled loaf.

Notes

Let the bread cool completely before glazing to avoid a runny finish. Use firm apples for the best texture, and don’t worry if the apple layer looks gooey—it’s meant to be caramel-like and moist!