Description
Learn how to make delicious Easy Amish Apple Fritter Bread with this simple recipe. Perfect for breakfast or dessert, click here to get baking!
Ingredients
- 2 medium baking apples (300g)
- 1/2 cup (100g) light brown sugar
- 2 tsp (10g) ground cinnamon
- 1 tsp (5 ml) ground ginger
- 1 large egg, room temperature
- 2/3 cup (135g) white granulated sugar
- 1/4 cup (60ml) vegetable oil
- 1/4 cup (60ml) fruit juice, room temperature
- 2 tsp (10 ml) vanilla extract
- 1 cup (120g) all-purpose flour
- 1 tsp (5 ml) baking soda
- 1/2 tsp (3 ml) kosher salt
- 1 cup (120g) powdered sugar, sifted
- 1 tsp (5 ml) vanilla extract
- 3 tbsp (45ml) milk
Instructions
- Set your oven to 350°F and get your loaf pan ready by coating it with nonstick spray or cake release.
- In a medium bowl, combine the chopped apples with the brown sugar, cinnamon, and ginger, then set this mixture aside.
- In a large bowl, blend together the egg, granulated sugar, vegetable oil, fruit juice, and vanilla extract until the mixture is smooth and uniform.
- In another bowl, mix the flour, baking soda, and kosher salt, then add these dry ingredients to the wet mixture. Stir using a rubber spatula or wooden spoon until just about combined.
- Gently incorporate three-quarters of the apple-cinnamon mixture into the batter, and then transfer the batter to your prepared loaf pan.
- Sprinkle the remaining apple pieces on top of the batter and bake for 50-55 minutes, or until the bread reaches an internal temperature of 200°F.
- Allow the bread to cool in the pan for at least 30 minutes before serving. It’s often better to wait an hour or until it reaches room temperature.
- In a small bowl, mix together the powdered sugar, vanilla extract, and milk until the glaze is smooth. If it’s too thin, add a bit more powdered sugar.
- Generously drizzle the glaze over the apple fritter bread right before serving.
Notes
- Ensure your fruit juice and egg are at room temperature for a smoother batter.
- Sift the powdered sugar before making the glaze to avoid lumps.
- Avoid overmixing the batter after adding dry ingredients to maintain a tender bread texture.
