Studded with layers of apples and streusel, this quick bread recipe tastes as good as it looks. Amish Apple Fritter Bread crunchy top of a fritter combined with the streusel of a coffee cake.
This is not your average apple bread. It resembles a cross between a coffee cake, apple fritter, and snacking loaf because it is made with a moist sour cream batter. Whether it’s an after-dinner dessert, a mid-afternoon pick-me-up, or a mid-morning snack, I adore having it with a nice cup of coffee or tea.
The buttery drizzle, the cinnamon, and nutmeg-scented batter, and the sweet streusel topping all contribute to the uniqueness of this loaf. The butter contributes to the creation of a crispy top resembling the crumbly edge of an apple fritter. Not to mention the decadent vanilla glaze.
Tips for making Apple Fritter Bread
When assembling quick bread like this one, mix just until combined. Overmixing can result in too much gluten development, which leads to tough rather than tender bread.
Toss the apples with the flour to keep them from sinking into the bottom of the bread. This way you will have pieces of apple in every bite. Try this method the next time you make berry muffins and toss the berries in some flour for even dispersion.
Which apple makes the greatest baking apples?
For baking, I nearly always use Granny Smith apples. I adore how the sweet batter and bitter fruit contrast with one another. Additionally, they keep their shape when cooked and don’t turn into a mush, so you can slice individual pieces of apple into baked goods like apple fritter bread.
Avoid using Gala and Fuji apples in this recipe as they are frequently too flowery for baked items.
Walnuts work well in this recipe and can be substituted for pecans. Or try mixing it with your favorite nuts and seeds.
Substitute plain Greek yogurt for the sour cream for a lighter version of the sourdough loaf.
An 8 x 8 or an 8-inch round cake pan can be used to prepare apple fritter bread. Start checking halfway through the bake time as this will take less time than one loaf.
How to Store and Freeze
Apple fritter bread can be kept at room temperature for up to four days. Remove the glaze after it has completely cooled and fill a container or big zip-top bag with paper towels (to absorb any excess moisture). After adding the loaf, close the container by adding another paper towel on top of it.
The loaf can also be frozen after being covered in foil and plastic wrap; I prefer to wrap individual slices for a treat on the fly. Freeze for up to 3 months. Defrost before serving and sprinkle with glaze.
Amish Apple Fritter Bread
Studded with layers of apples and streusel, this quick breadrecipe tastes as good as it looks. Apple Fritter Bread has the crispy, crunchytop of a fritter combined with the streusel of a coffee cake.
2/½tbsp/cup of all-purpose flour2 tsp baking powder
⅓cup brown sugar
2 large eggs
½cup sour cream
3/⅓tbsp/cupinto plus , melted
2cup whole milk
2 1/2-inch slices, Granny Smith apples
11/2cup powdered sugar
1tbsp vanilla extract
2tbsp2 to 3 tablespoons whole milk
Prepare Streusel: In a medium bowl, mix butter, brown sugar, flour, cinnamon, and nutmeg. Mix the butter with the dry ingredients with your hands to make a crumbly mixture. Add pecans, if using. Cancel.Streusel Mixture for Apple Fritter Bread
Make Batter: In a medium bowl, mix 1 1/2 cups flour with the bakingpowder, baking soda, cinnamon, nutmeg, and salt.In a separate medium bowl, whisk brown sugar, eggs, sourcream, 1/3 cup melted butter, milk, and vanilla until well combined.Add the dry mixture to the wet mixture, using a rubberspatula to gently fold together until just combined.
Add Apples: In a small bowl, toss chopped apples with the remaining 2 tablespoons of flour until completely coated. Gently fold in bread batter.
Assemble and Bake: Pour half of the batter into the prepared loaf pan and smooth to level. Top with half of the streusel. Pour in remaining batter, smooth with a rubber spatula, then top with remaining streusel. Drizzle top with the remaining 3 tablespoons of melted butter.Bake for 45 to 55 minutes, until a toothpick inserted deep into the center of the bread, comes out clean with a few dry crumbs.Place on a cooling rack and let the loaf sit for 10 minutes before removing it from the pan. Chill before glazing and serving.Glaze: Add vanilla and powdered sugar to a medium bowl. One tablespoon of milk at a time beat in until smooth