Can I make Apple Fritter Bread ahead of time?

Yes. I love making it ahead in two ways. You can mix wet and dry ingredients and refrigerate up to 24 hours, then bake when you’re ready. Or assemble the loaf in the pan, wrap tightly, and chill overnight before baking. The glaze is best added just before serving for a shiny finish.

Can I make this Apple Fritter Bread dairy-free or gluten-free?

Absolutely. For gluten-free, use a 1:1 GF flour blend and you may need a touch more milk. For dairy-free, swap butter for a dairy-free alternative and use plant milk. If you’re vegan, you can replace eggs with flax eggs (2 Tbsp ground flax plus 6 Tbsp water per egg).

How do I know when Apple Fritter Bread is done?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs. The loaf should feel set and not jiggle in the middle. If the edges are browning too quickly, tent with foil and continue baking until done.

Can I add nuts or extra fruit to Apple Fritter Bread?

Yes. Toasted pecans or walnuts (about 1/2 cup) fold nicely between layers for crunch. Dried apples or cranberries are great add-ins, too—just don’t overload the batter so it bakes evenly. You can also lightly fold in shredded coconut for aroma and texture.

Apple Fritter Bread delivers 3-Step Irresistible Cozy Bliss

Description

Apple Fritter Bread: a warm, cozy Amish-inspired loaf bursting with apple-cinnamon flavor, swirled with cinnamon sugar and finished with a sweet glaze.

Ingredients

Scale

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 cup milk
1 tsp vanilla extract
2 medium apples, peeled and diced
2 tsp cinnamon
1/3 cup brown sugar

1/2 cup powdered sugar
2–3 tsp milk

Instructions

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large mixing bowl, cream butter and sugar until fluffy. Beat in eggs and vanilla.
Whisk together flour and baking powder, then add to wet ingredients alternating with milk until smooth.
In a small bowl, toss diced apples with cinnamon and brown sugar.
Pour half the batter into the loaf pan, layer with half the apple mixture, then repeat with remaining batter and apples. Swirl gently with a knife.
Bake for 55–60 minutes, or until a toothpick comes out clean.
Whisk glaze ingredients and drizzle over cooled bread before slicing.

Notes

For best results, use room-temperature ingredients.
If apples are tart, you can add a touch more sugar.
Glaze thickness can be adjusted with more milk.
Store leftover bread covered at room temperature for 2–3 days, or refrigerate for longer storage.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Quick Bread
Method: Bake
Cuisine: American (Amish-inspired)

Nutrition

Serving Size: 1 slice (10–12 slices per loaf)
Calories: Approximately 260
Sugar: Approximately 25 g
Sodium: Approximately 60 mg
Fat: Approximately 9 g
Saturated Fat: Approximately 5 g
Unsaturated Fat: Approximately 2 g
Trans Fat: 0 g
Carbohydrates: Approximately 30 g
Fiber: Approximately 2 g
Protein: Approximately 3 g
Cholesterol: Approximately 370 mg

Keywords: Apple Fritter Bread, Apple Cinnamon Bread, Amish bread, fall baking, easy apple bread, breakfast bread, quick bread, cinnamon swirl