Sweet, buttery quick bread, cinnamon topped chunks of apple, and super easy... what's not to like?
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❤️ Why you'll love it
- A gooey apple layer runs throughout the center of the loaf
- Warm fall flavors offer a cozier aroma than a fancy candle
- Quick bread bakes like cake—no kneading, rising, or yeast-blooming necessary
Ditch the hot oil!
Easy apple fritter bread tastes like your favorite country breakfast, but without any messy frying. Plus, the apple-cinnamon mixture and sweet glaze on top are *chef's kiss!*
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Stir the brown sugar and spices into the peeled, diced apples.
- Beat the butter and sugar; add vanilla and eggs.
- Mix in the dry ingredients.
- Blend in the buttermilk.
- Add half the batter to a prepared pan.
- Top with half of the apple mixture.
- Spoon on the remaining batter.
- Add the remaining apples. I usually sprinkle with a little brown sugar, too. Bake as directed.
🥫 Storage
Store apple bread at room temperature for 2 days wrapped in plastic wrap or placed in an airtight container.
If you refrigerate it, it'll last a few more days—but you'll likely eat it before getting to that point!
Apple fritter bread freezes nicely for up to 3 months.
I like to slice it and put parchment paper between the slices before freezing. That way, I can get just one slice out at a time when I'm craving a delicous treat.
Microwave individual slices to thaw and warm. The lovely, cinnamon-apple aroma wafting up the stairs is a great way to turn any late riser into a morning person!
📖 Variations
There are plenty of ways to make this apple fritter bread your own!
- Make a Dutch apple streusel bread by adding a crunchy, crumbly topping before baking! Use the Dutch Apple Pie streusel recipe.
- Use fresh peaches instead of apples.
- If you have a bunch of pears they work well, too.
- No buttermilk? Either make your own buttermilk substitute or use regular milk. If you use regular milk change the baking powder to 2 teaspoons and leave out the baking soda.
💭 Things to know
Expert Tip: Sprinkling to top with a little brown sugar or turbinado sugar before baking gives it a little crunch. Use about a tablespoon.
- I use a mixture of honeycrisp and granny smith apples for best flavor but you could use MacIntosh, Northern Spy, Braeburn, or whatever you like.
- You don't need to use parchment if you don't want to but it does help with the removal of the apple fritter bread!
- Always spray loaf pan with nonstick cooking spray whether you're using parchment or not.
- I know it's tempting to cut into the bread as soon as it's done baking, but it's really important to let it cool fully on a wire rack, first. This resting time allows the apple and brown sugar mixture to thicken up just a bit (it gets all caramelly and gooey) which holds the bread together better.
- If your parchment paper keeps popping out of the prepared loaf pan, use some chip clips to hold the paper in place. Just remember to remove the clips before baking, of course!
- Check for doneness with a toothpick—but look closely! Just like in the best Amish apple fritters, the apple mixture will stay gooey once the baking is complete. Don't confuse that good moistness with wet batter, or vice versa.
- Leftover buttermilk? Here's how to use it!
👩🍳 FAQs
Quick bread bakes similarly to a cake in that it uses baking powder/baking soda as the leavening agent instead of yeast. This means you just have to combine the ingredients and bake! Save the kneading for some other day.
That could happen for a variety of reasons. Too much liquid in the batter is the main cause. Sometimes, its due to weak (close to expiration) baking powder or baking soda. Other times a loaf can sink if you let the batter stand too long before baking or pull it out of the oven before it's done baking. Follow this easy recipe closely and you'll have success!
Does my rooster crow every morning? Yes, the answer is yes. Surprisingly, in the baking world, a crack on top of a loaf is quite desirable and a sign of delicious apple bread!
📚 Related recipes
We love Amish apple fritter bread around here but sometimes we need a little something different.
- With a not-too-sweet crumb and tender, fresh apples, Irish Apple Cake just doesn't get any better—oh wait, did I not mention the Whiskey brown butter sauce drizzled on top?!
- There aren't many things better than a good 'ol Dutch Apple Pie. From the buttery crust to the crunchy streusel, it's just like Grandma used to make.
- Blueberry cream cheese coffee cake is like an old fashioned crumb cake - we love it!
- Another one of my favorite loaf-pan bread recipes, Oreo Banana Bread tastes classic, but with a hint of chocolatey, childhood flair. Give it a try next time you have the urge to bake!
- When the first cool weather hits (and by cool I mean 80 degrees or less) I am all about this moist, cinnamony apple bundt cake.
🍽️ Serve with...
📞 The last word
This easy quick bread recipe is full of all the cinnamon goodness of apple fritters but without the frying!
It's a sweet loaf that's delicious for any fall breakfast (or try these pumpkin scones), brunch, or afternoon snack!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Amish Apple Fritter Bread
Print Pin Recipe SaveEquipment Needed
- Glass Bread Pans Any loaf pan will do - I prefer glass
Ingredients
Apple Bread Batter
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- ½ cup buttermilk
- ½ cup butter, softened
- 2 eggs
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Apple Mixture
- 1 pound apples, about 2 cups or so, peeled and diced
- ¼ cup brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon kosher salt
- ⅛ teaspoon cloves, optional
Glaze
- 1 cup Confectioners sugar
- ¼ cup Melted butter
- 1 tablespoon cream, or milk if needed for consistency
Instructions
- Preheat oven to 350 degrees.
- Grease a 9x5-inch loaf pan, line with parchment, then grease the parchment.
- Mix brown sugar, cinnamon, ginger, and cloves together in a bowl.
- Stir into peeled and diced apples until the apples are covered.
- Beat the white sugar and butter together until light and fluffy.
- Beat in eggs, 1 at a time, and beating about 1 minute after each addition.
- Stir in vanilla.
- Combine flour, baking soda, salt, and baking powder together in a bowl.
- Stir the flour mixtur into the creamy butter mixture.
- Stir in the buttermilk.
- Spoon half the batter into the pan, evening out the top with the back of your spoon.
- Add half the apples that are coated with the cinnamon brown sugar mixture.
- Add the remaining batter in. and top with the remaining apples and cinnamon mixture.
- Top with the remaining apples and cinnamon mixture, pressing down lightly.
- Sprinkle with a little extra brown sugar if desired.
- Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- If it begins to brown to much on the top just tent it with aluminum foil.
- Let cool completely before removing from pan.
- Drizzle with the glaze.
Glaze
- Mix the confectioner's sugar and butter together. Add cream as needed to make a drizzly glaze
- Spoon over the cooled bread.
Notes
- I use a mixture of honeycrisp and granny smith apples for best flavor but you could use MacIntosh, Northern Spy, Braeburn, or whatever you like.
- You don't need to use parchment if you don't want to but it does help with the removal of the apple fritter bread!
- If your parchment paper keeps popping out of the prepared loaf pan, use some chip clips to hold the paper in place. Just remember to remove the clips before baking, of course!
- Check for doneness with a toothpick—but look closely! Just like in the best Amish apple fritters, the apple mixture will stay gooey once the baking is complete. Don't confuse that good moistness with wet batter, or vice versa.
- Leftover buttermilk? Here's how to use it!
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.First published March 25, 2015. Last Updated July 24, 2022 for better images. Changes were made the the recipe to improve flavor.
Mary
When lining the pan with parchment paper do I put it on the bottom and the sides?
Marye
Yes. 🙂