Amish Apple Fritter Bread

4.09 from 36 votes

An easy autumn quick bread fabulous for gifting, this Amish Apple Fritter Bread gets a gorgeous sour cream drizzle that is like no other.

Prep Time20

Cook Time1

cooling time1

Total Time2 20

Course: Dessert

Cuisine: American, Amish, Pennsylvania Dutch

Servings: servings

Author: Jenny DeRemer

Cost: $0.21 per serving based on an 8 x 4-inch loaf

Equipment

Ingredients

for the apple fritter bread

1 large apple a tart cooking apple such as Granny Smith
⅓ cup brown sugar packed
1 teaspoon ground cinnamon
1 ½ cups all purpose flour
2 teaspoons baking powder
¼ teaspoon table salt
1 cup granulated sugar
⅓ cup unsalted butter softened to room temperature
2 large eggs lightly beaten
½ cup whole milk
1 teaspoon vanilla extract

for the sour cream glaze

3 tablespoons sour cream
½ teaspoon vanilla extract
¾ cup powdered sugar
*whole milk *may become necessary to thin out glaze if too dense

Instructions

for the apple fritter bread

Preheat oven to 350°F. Grease an 8 x 4-inch non-stick loaf pan. If desired, cut a sheet of parchment to fit the bottom and sides of the loaf pan allowing for a 2-inch overhang on either side. This will enable the loaf to be lifted after it's baked.
In a medium bowl combine the apples, brown sugar, and cinnamon. Allow the fruit and sugar mixture to macerate for 15 minutes. In another medium bowl sift together the flour, baking powder, and salt.
In a large separate mixing bowl, combine the granulated sugar and butter until light. Beat in eggs, one at a time. Beat in milk and vanilla. Add flour mixture; stir just until combined.
Pour half of the batter into the prepared loaf pan. Add half of the apple mixture. Spread remaining batter over the apples in pan. Top with remaining apple mixture. Use a table knife to swirl apples into batter in a serpentine ribbon pattern. This action will yield a swirl effect when the slices of bread are cut.
Bake about 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan and cool completely on a wire rack. Drizzle with sour cream glaze before slicing and serving.

for the sour cream glaze

In a small bowl combine 3 tablespoons of sour cream, 1/2 teaspoon of vanilla, and 3/4 cup powdered sugar. If the mixture appears too dense, add milk 1 teaspoon at a time, until you achieve drizzling consistency.

Notes

To Store place the glazed bread in an airtight container in the refrigerator up to 5 days. Unglazed bread may be stored at room temperature for up to 3 days.

To Bake In Smaller Pans select a pan that is no smaller than 6 x 3 (see my links in the above post for purchasing disposable paper loaf pans). Begin checking for doneness at 30 minutes.

To Freeze add loaves to food saver bag and vacuum or freeze two loaves to a 1 gallon zippered plastic storage bag without glaze for up to 3 months.

Nutrition