Amish Apple Fritter Bread – Soft, Sweet, and Perfectly Spiced

Okay, so here’s the thing. I’ve been making this Amish Apple Fritter Bread for about two years now, and I’m still not tired of it. Which is saying something because I get bored with recipes faster than my kids get bored with new toys.

Last September, my sister-in-law brought over something similar to our family potluck, and I practically cornered her in the kitchen demanding the recipe. Turns out, she got it from some Amish community cookbook at a yard sale. I’ve tweaked it a bunch since then because—let’s be honest—I can never leave well enough alone.

What Makes This Amish Apple Fritter Recipe So Special

Look, I’m gonna be honest with you. This isn’t your average apple bread. It’s got this crazy cinnamon swirl running through it that’s basically like a coffee cake had a baby with an apple fritter. That sounds weird, but trust me on this one.

The first time I made it, I completely messed up the swirl part. Just… glob of cinnamon sugar sitting on top instead of marbled throughout. Still tasted amazing though, which tells you how forgiving this recipe is.

And can we talk about how your house smells when this is baking? My neighbor texted me once asking if I was running a bakery. Through the wall. That’s how good it smells.

Why This Old Fashioned Apple Fritter Bread Works

The secret—oh wait, I should probably mention—you need really good apples for this. Not the mealy Red Delicious ones that taste like cardboard. I use Granny Smith mostly because I like the tartness against all that sweet cinnamon goodness, but Honeycrisp works great too. Just something with flavor, you know?

What makes this different from other apple bread recipes (and I’ve tried SO many) is the texture. It’s soft but not mushy. Dense but not heavy. Does that make sense? My 8-year-old says it’s “squishy in a good way,” which I think is the highest compliment from a third-grader.

I think… no, I know this works better when you don’t overmix the batter. That was my problem in attempts two and three. I was so worried about lumps that I basically beat all the air out of it. Rookie mistake.

Ingredients You’ll Need (AKA My Shopping Disaster)

For the bread:

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter, softened (not melted! Learned this the hard way)
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract (the real stuff, not imitation)
• ½ cup milk (I use 2%, but whole milk makes it even richer)
• 2 medium apples, peeled and chopped into small cubes

For the cinnamon swirl (this is the GOOD part):

• ⅓ cup brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, melted

For the glaze:

• ½ cup powdered sugar
• 2-3 tablespoons milk or apple cider
• ½ teaspoon vanilla extract

Quick shopping tip: Last Tuesday I went to three stores looking for decent apples. THREE. It’s not even apple season right now where I live. So maybe plan ahead better than I did.

Also, don’t buy pre-ground cinnamon if yours has been sitting in your cabinet since 2019. Just don’t. Get fresh. The flavor difference is crazy.

How to Make Grandma’s Country Apple Fritter Bread

Step 1: Get Your Oven Ready

Preheat to 350°F. Grease a 9×5 inch loaf pan with butter or spray it really well. I learned this after having to chisel out a loaf with a knife. Not fun.

Step 2: Mix Your Dry Stuff

Whisk together flour, baking powder, salt, and that first teaspoon of cinnamon in a medium bowl. Set it aside. (You’ll forget you made this. I always do. Then panic thinking I forgot the flour. It’s fine.)

Step 3: Cream the Butter and Sugar

In a big bowl—or if you’re fancy, a stand mixer—beat the softened butter and sugar until it’s fluffy. Takes about 2-3 minutes. Your arm will hurt if you’re doing this by hand. Speaking of which, why do I still not own a stand mixer?

Add eggs one at a time, beating after each one. Then mix in the vanilla.

Step 4: Combine Everything

Now here’s where people mess up. Add half the flour mixture to the butter mixture. Mix just until you can’t see white streaks. Then add all the milk. Mix. Then add the rest of the flour. Mix until JUST combined.

It’ll look weird at first, kinda lumpy and gross, but that’s normal. Don’t overmix trying to make it smooth!

Fold in your chopped apples. Be gentle. Like you’re tucking in a baby. (What a weird comparison, but it works.)

Step 5: The Cinnamon Swirl (Don’t Skip This!)

Pour half your batter into the greased loaf pan. In a small bowl, mix that brown sugar and cinnamon. Sprinkle half of this mixture over the batter in the pan. Drizzle half the melted butter over that.

Use a knife to swirl it around. Not too much—maybe 3-4 gentle swirls. You’re making a marble pattern, not stirring cake batter.

Pour the rest of your batter on top. Sprinkle remaining cinnamon sugar. Drizzle remaining melted butter. Swirl again, just a little.

Step 6: Bake

Pop it in the oven for 50-60 minutes. Set a timer for 50 minutes, then check it with a toothpick in the center. If it comes out clean (or with just a few crumbs), you’re done. If it comes out gooey, give it another 5-10 minutes.

Mine usually takes exactly 55 minutes, but every oven is different. My sister’s ancient oven needs a full 65 minutes.

Step 7: Cool Down (The Hardest Part)

Let it cool in the pan for about 10 minutes. Then turn it out onto a wire rack to cool completely.

Actually, you know what? I never wait for it to cool completely. I usually cut into it when it’s still warm because I have zero self-control.

Step 8: Make the Glaze

Mix powdered sugar, milk (or apple cider if you want to be extra), and vanilla until smooth. Drizzle over the cooled (or warmish if you’re like me) bread.

My Random Tips That Actually Matter

Apple Prep: Cut your apples small. Like, really small. Quarter-inch cubes max. I made huge chunks once and they created weird pockets where the bread didn’t cook right.

The Butter Thing: Room temperature butter is key for the batter. But for the swirl? Melted is the way to go. Don’t mix these up. (Trust me on this one.)

Storage: This keeps for about 3 days on the counter, wrapped in foil. It also freezes beautifully for up to 2 months. I usually make two loaves and freeze one because future me is always grateful.

Substitutions I’ve Actually Tried:

• Greek yogurt instead of milk: Worked fine, made it slightly tangier
• Coconut oil instead of butter: Eh, it was okay but not the same
• Maple syrup in the glaze instead of vanilla: Actually really good!

Serving Suggestions: This is perfect for breakfast with coffee. My husband eats it as dessert with vanilla ice cream (which is honestly genius). Kids eat it plain as a snack. It’s basically good any time of day.

Why This Famous Apple Fritter Bread Recipe Keeps Working

You know what I love about this? It’s not fussy. You don’t need special equipment. You probably have most ingredients already. And even if you mess up the swirl part like I did the first time, it still tastes incredible.

It reminds me of Sunday mornings at my grandma’s house, except she never made this exact recipe. But it has that same cozy, cinnamon-y vibe that makes you want to curl up with a blanket and ignore your responsibilities for a while.

I’ve made this for church potlucks, bake sales, teacher gifts, and just random Tuesday nights when I needed something sweet. It’s never once disappointed.

The Apple Walnut Fritter Bread Variation

Oh, and another thing—if you want to get fancy (or if you’re trying to impress someone), throw in ½ cup of chopped walnuts or pecans. Fold them in with the apples. Gives it that extra crunch and makes it feel more like something from a fancy bakery.

Some people also add raisins, but I’m not a raisin person. My kids call them “dead grapes,” which is harsh but accurate.

Seriously Though, Try This

If I can make this without burning down my kitchen (and I’ve had close calls), anyone can. It’s foolproof. Well, almost foolproof. You still need to set a timer because I guarantee you’ll forget it’s in the oven.

The key with this Cinnamon Swirl Apple Fritter Bread is not overthinking it. Mix stuff together. Swirl some cinnamon. Bake. Eat. That’s it. We tend to overcomplicate recipes, but this one is beautifully simple.

Let me know how yours turns out! Seriously, try this and tell me what you think. And if you have any tricks for making the swirl even prettier, I’m all ears because mine still looks kinda messy (delicious, but messy).

Happy baking! And may your smoke alarms stay quiet. 😊