Amish Apple Fritter Bread is a moist, tender quick bread inspired by the classic apple fritter donut, packed with cinnamon-spiced apples and a sweet glaze. This version uses less oil to reduce fat without sacrificing the rich texture and flavor that make this bread so irresistible.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup vegetable oil (reduced from typical 1/2 cup)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain Greek yogurt (for moisture and tang)
- 2 medium apples, peeled and finely chopped (about 1 1/2 cups)
- Granny Smith or Honeycrisp work well
- 1/4 cup chopped walnuts or pecans (optional)
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan lightly with butter or non-stick spray, or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined. Set aside.
- In a large mixing bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the sour cream (or Greek yogurt) until the batter is smooth and creamy.
- Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until combined; do not overmix to avoid a tough bread.
- Fold in the chopped apples and nuts (if using) gently, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before glazing.
- To make the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle the glaze evenly over the cooled bread.
- Allow the glaze to set for 10-15 minutes before slicing and serving.
Tips
- Oil substitution: Using 1/4 cup of oil instead of 1/2 cup reduces fat but keeps moisture. You can also substitute half the oil with unsweetened applesauce for an even lighter loaf.
- Apple choice: Tart apples like Granny Smith hold their shape and provide a nice contrast to the sweet batter, while sweeter varieties like Fuji or Honeycrisp add natural sweetness and softness.
- Do not overmix: Overmixing the batter activates gluten, resulting in a denser, tougher bread. Stir just until ingredients are combined.
- Storage: Wrap the bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Serving Suggestions
This bread is delicious served slightly warm or at room temperature. It pairs beautifully with a pat of butter or a smear of cream cheese for breakfast or brunch. For an indulgent treat, toast slices lightly and drizzle with honey or extra glaze. It also makes a comforting afternoon snack with a cup of hot tea or coffee.
Variations
- Spiced Apple Walnut: Add 1/2 teaspoon ground cloves or allspice for deeper autumnal flavor and increase nuts to 1/2 cup for crunch.
- Gluten-Free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend, ensuring it contains xanthan gum for texture.
- Vegan: Replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, set 5 minutes) and use dairy-free yogurt and milk in glaze.
- Maple Glaze: Swap vanilla extract in the glaze for 1 tablespoon pure maple syrup for a richer sweetness.
Storage and Reheating
Store leftover Amish Apple Fritter Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and place in the refrigerator for up to 1 week, or freeze for up to 3 months. When freezing, slice the bread first and wrap individual slices in plastic wrap and foil to prevent freezer burn.
To reheat, warm slices in a toaster oven or conventional oven at 300°F (150°C) for 8-10 minutes until warmed through. Avoid microwaving as it can make the bread gummy. For frozen slices, thaw at room temperature for 30 minutes before reheating.
Frequently Asked Questions
Can I use a different type of apple for this recipe?
Yes, you can use any apple variety, but firmer, tart apples like Granny Smith or Honeycrisp are preferred because they hold their shape and add a nice balance of sweetness and acidity. Softer apples may break down too much during baking, resulting in a moister but less textured bread.
Why reduce the oil in this recipe?
Traditional Amish Apple Fritter Bread recipes often call for 1/2 cup or more of oil, which adds moisture but also increases fat content. Reducing the oil to 1/4 cup lowers calories and fat while maintaining moisture by adding sour cream or Greek yogurt. This creates a healthier bread without sacrificing texture.
Can I make this bread gluten-free?
Yes, substitute the all-purpose flour with a gluten-free 1-to-1 baking flour blend that includes xanthan gum to help with structure. Note that texture may be slightly different, often more crumbly, but the flavor remains delicious.
How do I know when the bread is fully baked?
The best test is to insert a toothpick or thin skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs (not wet batter), the bread is done. Baking times can vary depending on your oven and the moisture of your apples, so start checking around 55 minutes.
Can I prepare the batter ahead of time?
It’s best to bake the bread soon after mixing to maintain the apples’ texture and prevent browning. However, you can prepare the batter and refrigerate it for up to 12 hours before baking. If you do this, give the batter a gentle stir before pouring into the pan and expect to add a few extra minutes to the baking time.
What if I don’t want to make the glaze?
The bread is delicious on its own, especially while still slightly warm, but the glaze adds a sweet finishing touch reminiscent of apple fritters. You can skip the glaze or simply dust the top with powdered sugar for a lighter finish.
With its perfect blend of tender crumb, cinnamon-spiced apples, and a sweet glaze, this Amish Apple Fritter Bread with less oil is a wholesome treat that’s easy to make anytime you crave a comforting baked good. Try it with your favorite tea or coffee and enjoy a slice of traditional flavor made a little healthier.
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