Amish Apple Fritter Bread
A delightful bread combining chunks of apple with a fluffy base, drizzled in sweet glaze, perfect for any occasion.
Ingredients
Wet Ingredients
- ½ cup milk Can substitute with almond milk for a dairy-free option.
- ½ cup vegetable oil Can substitute with coconut oil.
- 2 large eggs Can replace with unsweetened applesauce or flaxseed mixture for a vegan option.
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour.
- ¾ cup granulated sugar Can substitute with coconut sugar.
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon Use for both batter and topping.
Filling and Topping
- 2 cups peeled and diced apples Choose a firm variety for best texture.
- ½ cup brown sugar For topping.
- ¼ cup powdered sugar For glaze.
- 2 tablespoons milk For glaze.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine the dry ingredients: flour, granulated sugar, baking powder, salt, and ground cinnamon.
- In another bowl, whisk together the wet ingredients: milk, vegetable oil, eggs, and vanilla extract.
- Pour the wet mixture into the dry ingredients and mix until just combined.
- Gently fold in the diced apples, ensuring they are evenly distributed.
- In a small bowl, mix brown sugar and ground cinnamon for the topping.
Baking
- Pour half of the batter into the prepared loaf pan, sprinkle half of the cinnamon-sugar mixture on top, then pour the remaining batter followed by the rest of the cinnamon-sugar mixture.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
Finishing Touches
- While the bread cools, whisk together the powdered sugar and milk for the glaze.
- Once cooled, drizzle the glaze over the bread, slice, and serve.
Notes
Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to a week. It can also be frozen for up to three months.