Amish cooking is rooted in practicality and abundance, turning simple, farm-fresh ingredients into hearty meals that feed a crowd. These recipes rely on time-honored techniques like slow simmering and baking, resulting in dishes that are both comforting and deeply flavorful. Whether it’s a creamy casserole or a sweet shoofly pie, Amish recipes are a testament to the beauty of honest, home-cooked food.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped apples (about 1 medium apple)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add the softened butter, eggs, buttermilk, and vanilla extract. Mix with an electric mixer on medium speed until well combined, about 2 minutes. The batter will be thick.
- Fold in the chopped apples and nuts, if using, until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely cover with foil during the last 15 minutes.
- Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Tips
- Buttermilk substitute: If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill with regular milk to the 1-cup line. Let it sit for 5 minutes before using.
- Don’t overmix: Overmixing the batter can make the bread tough. Mix just until the ingredients are combined, then stop.
- Apple variety: Use a firm, slightly tart apple like Granny Smith or Honeycrisp. They hold their shape during baking and provide a nice contrast to the sweet batter.
- Check for doneness: Ovens vary, so start checking the bread at 50 minutes. The toothpick should come out with just a few moist crumbs, not wet batter.
Serving Suggestions
This Amish apple bread is wonderful warm or at room temperature. Serve it for breakfast with a pat of butter and a cup of coffee, or as an afternoon snack with a glass of cold milk. It also makes a lovely dessert when sliced and topped with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Variations
- Apple Cinnamon Swirl: Before baking, swirl 1/2 cup of cinnamon sugar (mix 1/4 cup sugar and 1 tablespoon cinnamon) through the batter with a knife.
- Streusel Topping: Combine 1/4 cup flour, 1/4 cup brown sugar, 2 tablespoons cold butter, and 1/2 teaspoon cinnamon. Sprinkle over the batter before baking for a crunchy top.
- Add raisins or dried cranberries: Fold in 1/2 cup of raisins or dried cranberries along with the apples for extra sweetness and texture.
- Glaze: Whisk 1 cup powdered sugar with 2 tablespoons milk and 1/2 teaspoon vanilla. Drizzle over the cooled bread.
Storage and Reheating
Store the bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. For longer storage, wrap the bread in plastic wrap and then foil, and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm slices in a toaster or microwave for about 15-20 seconds per slice. You can also reheat the whole loaf in a 300°F oven for 10-15 minutes.
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose? Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. The bread will be denser and slightly nuttier in flavor, but still delicious.
Why did my bread sink in the middle? This usually happens if the batter is overmixed or if the oven temperature is too low. Make sure your oven is properly calibrated and mix just until combined.
Can I make this into muffins? Absolutely! Pour the batter into a greased muffin tin, filling each cup about 2/3 full. Bake at 350°F for 18-22 minutes, or until a toothpick comes out clean.
How do I know when the bread is done? The top should be golden brown, and a toothpick inserted into the center should come out clean or with just a few moist crumbs. You can also check the internal temperature with an instant-read thermometer—it should be about 200°F.
Can I use pears instead of apples? Yes, pears work well in this recipe. Choose firm pears and chop them into similar-sized pieces. You may want to reduce the sugar slightly if your pears are very sweet.
Is this bread suitable for freezing? Yes, this bread freezes beautifully. Wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.