Soft and fluffy Amish Apple Fritter Bread has a spiced apple layer with chopped apples in the middle and on top followed by a sweet glaze. This quick bread recipe is easy to make and is a delicious treat!
If you love apple fritters, then you'll love this easy apple fritter bread!
I discovered this recipe at https://www.thekitchenman.ca and it does not disappoint! His food blog/website features several recipes from one of my husband's favorite restaurants when he was growing up. It was The Knotty Pine in Cambridge, Ontario.
You must check out his delicious recipes!
YOU'LL LOVE THIS RECIPE
- no fancy equipment required! You can use a hand or stand mixer but it's not necessary. I mixed this bread entirely by hand. Just be sure to really beat the butter and sugar until it's fluffy.
- delicious apple fritter flavours without having to deep fry!
- it's quick and easy recipe to make and an easy autumn recipe!
INGREDIENTS & SUBSTITUTIONS
You can see a full list of ingredients below on the recipe card. Here, you will find a few notes and substitutions.
- apples - are the star of this recipe. I used a combination of Honeycrisp and Granny Smith apples or you could use any variety.
- apple butter - use your favourite variety. Not sure what to do with the remaining apple butter in the jar? Slather it on barbecued chicken, followed by barbecue sauce, it's delicious! It what I use in these delicious baked bbq chicken tenders.
- milk - I always use 1% milk because that's what we have on hand but you could use any milk.
- brown sugar - I use either light or dark brown sugar. Firmly packed in the measuring cup!
- eggs - large eggs, brought to room temperature. Take them out of the refrigerator about 30 to 60 minutes before you begin making the recipe.
- butter - softened at room temperature. Same as the eggs, take the butter out of the refrigerator about 30 to 60 minutes before you start making the recipe.
- vanilla extract - use pure vanilla extract for most delicious results. In a pinch, you could also use artificial vanilla extract.
Preheat oven to 350°F. Grease or spray loaf pan wit nonstick cooking spray. Alternatively, you could line the loaf pan with parchment paper.
You can use a hand-held electric mixer or stand mixer. You can certainly mix by hand in a large mixing bowl. Note that it would require a good workout mixing the butter and sugar until its light and fluffy by hand!
In a small mixing bowl, combine brown sugar and 1 tsp. of cinnamon. Set aside.
In a large bowl, or bowl from stand mixer, beat butter and sugar until light and fluffy. You can use a mixer or simply mix by hand. You will need to mix it for about three full minutes by hand or one minute with the mixer.
Add in eggs, one at a time and stir until well-combined.
Add in vanilla extract and stir until combined. I always like to use pure vanilla extract for the best flavour!
In a small mixing bowl, whisk flour with baking powder.
Add dry ingredients (flour mixture) to butter mixture and stir just until combined.
Stir in the milk until smooth. It will have a tendency to splash, so stir it gently.
For Apple Cinnamon Mixture: Peel two large apples and dice into cubes. Combine with 1 tsp. of cinnamon, 2 tbsp. of apple butter and 2 tbsp. of granulated sugar. Stir gently to combine.
Pour half of the batter into prepared loaf pan. Next, top with half of the apple mixture and ½ of the brown sugar mixture.
Pat apples mixture down lightly with a spatula and it will settle into the batter.
Pour the remaining batter over top, followed by the remaining apple mixture and brown sugar and cinnamon mixture. Press down gently on top so the apples settle into the batter a little, once again.
Place in preheated oven and baking at 350°F for 50 to 60 minutes. Test the center of the loaf with a toothpick or cake tester for doneness.
Cool on wire rack for 30 minutes before glazing.
For glaze: In a small bowl, combine powdered sugar and milk. Drizzle over bread.
A tip for the glaze is to place a sheet of parchment paper of plastic wrap under the wire cooling rack. Drizzle with glaze. Scoop up any glaze that spills below on the parchment paper and drizzle over top.
Storage & Freezing Instructions
Storage Instructions: Store cooled loaf, wrapped loosely in plastic wrap or place in an airtight container for up to three days.
Freezing Instructions: Loaf can be frozen for up to three months. Add an additional aluminum foil layer on top of the plastic wrap or place in freezer-safe airtight container. Thaw completely at room temperature before serving.
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Recipe adapted from https://www.thekitchenman.ca.