Feastical

The Coziest Slice of Autumn: Easy Amish Apple Fritter Bread

Hey there, friends! Beau here from Feastical, and I can practically smell the cinnamon through your screen right now. Picture this: It’s a crisp fall morning. You’re wrapped in your favorite flannel, golden sunlight spills across the counter, and the air is thick with the scent of caramelized apples and warm spice. That’s the magic we’re baking today with this insanely delicious Easy Amish Apple Fritter Bread. 🍏✨

This isn’t just any quick bread—it’s like someone took the gooey, cinnamon-swirled heart of an apple fritter doughnut and baked it into a tender, moist loaf that’s begging to be devoured warm. We’re packing in *real* grated apples *and* applesauce for double the apple love, then swirling it with a ribbon of brown sugar that crackles like autumn leaves. Whether you’re a baking pro or just found your spatula after a year in the back of the drawer, this recipe is your ticket to comfort food glory. It’s simple, soulful, and guaranteed to make your kitchen smell like a hug. So preheat that oven, grab your coziest mug of coffee, and let’s turn those apples into pure, unapologetic joy!

Grandma’s Porch & The Apple Cart That Started It All

This recipe? It tastes like nostalgia. I first had something similar years ago at a little Amish farm stand during a road trip through Ohio. An elderly woman named Martha sold it wrapped in wax paper, still warm from her wood-fired oven. But my real *love* for apple fritter vibes? That traces back to my Grandma Lou’s porch in Vermont. Every September, we’d pile into her rusty pickup, drive to the orchard, and fill bushels with tart McIntoshes. She’d fry up apple fritters in a cast-iron skillet, dusting them with powdered sugar while telling stories about her own childhood. The kitchen would get foggy with cinnamon steam, and we’d eat them standing up, laughing as sugar stuck to our chins. This bread captures that same sticky-sweet, spiced comfort—but without the frying fuss. It’s my oven-baked love letter to simpler times, orchard air, and grandmas who know magic happens when you pair fruit with flour.

Your Apple Fritter Bread Toolkit

Gather these goodies! Pro tip: Measure everything *before* you start mixing. (We call this mise en place—fancy for “look at you, being organized!”)

• ½ cup melted butter – The rich base! Unsalted is best so you control salt levels. If using salted, skip the added salt later. Vegan? Swap in melted coconut oil.
• 1 cup white sugar – Sweetens the loaf. For deeper flavor, use ½ cup white + ½ cup brown sugar in the batter.
• 4 eggs – Binds it all and adds lift. Room temp eggs blend smoother! No eggs? Try ½ cup unsweetened applesauce per egg (yes, more applesauce!).
• 1 cup applesauce – Secret weapon for insane moisture! Unsweetened is ideal. Chunky or smooth? Your call—I love texture!
• 1 tsp vanilla extract – Flavor booster. Splash in bourbon vanilla if you’re feeling fancy!
• 2 cups grated apple – Use firm, tart apples! Granny Smith or Honeycrisp hold up best. Peel ’em first—no one wants chewy skin surprises.
• 2 cups all-purpose flour – The foundation. For gluten-free, use a 1:1 GF blend (add ¼ tsp xanthan gum if it’s not included).
• 2 tsp baking powder – Our rising star! Make sure it’s fresh (test it with hot water—if it fizzes, you’re golden).
• 1 tsp cinnamon – Non-negotiable warmth. Saigon cinnamon kicks harder—I’m obsessed.
• ½ tsp nutmeg – Cinnamon’s best friend. Freshly grated nutmeg? *Chef’s kiss.*
• ¼ tsp salt – Balances the sweet. Sea salt or kosher, please—table salt can taste harsh.
• ½ cup brown sugar – The swirl magic! Dark brown sugar = more molasses depth. Pack it tight in your measuring cup!

Let’s Bake This Beauty! (Step-by-Step)

Ready? Channel your inner Amish baker. Remember: Don’t overmix! Lumpy batter = tender bread.

Step 1: Preheat that oven to 350°F (175°C). Grease a 9×5 loaf pan like you mean it—butter or non-stick spray works. Chef hack: Line the pan with parchment paper with overhanging “handles.” Life-changing for easy removal!

Step 2: In a big bowl, whisk the melted butter and white sugar until they’re flirting shamelessly (about 1 minute). It’ll look gritty—that’s fine! Add eggs one at a time, whisking after each. Now pour in the applesauce and vanilla. Stir just until combined—no marathon mixing!

Step 3: Grab your grated apples. Squeeze ’em in a clean towel to remove excess juice! (Save the juice for smoothies—zero waste!). Fold apples into the wet mix gently.

Step 4: In another bowl, whisk flour, baking powder, cinnamon, nutmeg, and salt. Dump this into the wet ingredients. Critical moment alert: Fold with a spatula until just combined. Streaks of flour? Perfect! Overmixing = tough bread. (We’re making clouds, not bricks!)

Step 5: Pour half the batter into your prepped pan. Sprinkle evenly with HALF the brown sugar (¼ cup). Repeat with remaining batter and sugar. Now, take a knife and swirl! Drag it through the batter in figure-8s—don’t stir, just marble. Pro tip: Stop before it looks “mixed.” You want distinct ribbons!

Step 6: Bake 50-60 minutes. Rotate pan halfway for even browning. Don’t trust the timer—trust the toothpick! Insert it near the center. If it comes out clean (no wet batter), it’s done. If brown sugar hits the pick, it might look sticky—that’s okay!

Step 7: Let it cool in the pan 15 minutes. Patience, grasshopper! Then lift it out (hello, parchment handles!) and cool completely on a rack. Slicing warm bread is tempting… but it crumbles. Wait 1 hour if you can!

Serving Your Masterpiece

This bread shines solo—but why stop there? Slice it thick and warm. For breakfast decadence, slather with salted butter that melts into the swirls. Dessert vibes? Top with vanilla ice cream and caramel drizzle. Teatime elegance? Dust with powdered sugar. My favorite? Toasted slightly and dunked in cold apple cider. Pure autumn bliss! Store leftovers wrapped tightly—it gets moister by day two (if it lasts that long!).

Shake It Up! Tasty Twists

Play with your food! Here are my favorite spins:

• Nutty Crunch: Fold ½ cup chopped pecans or walnuts into the batter.
• Oatmeal Streusel Upgrade: Swap brown sugar swirl with a mix of ⅓ cup oats, ¼ cup brown sugar, 2 tbsp flour, and 2 tbsp cold butter (pinched together).
• Gluten-Free & Dairy-Free: Use GF flour, coconut oil, and egg substitute (like flax eggs).
• Apple-Cranberry Sparkle: Add ½ cup dried cranberries soaked in apple juice.
• Mini Loaves or Muffins: Pour into 3 mini pans or 12 muffin cups. Bake 25-30 minutes. Perfect for gifting!

Beau’s Backstage Notes

This recipe evolved from a happy accident! I once doubled the applesauce and forgot the oil—result? Ultra-moist magic. Over the years, readers added twists (shoutout to Linda in Wisconsin for the cranberry idea!). Funny story: My first test batch used unpeeled apples… let’s just say it looked like a loaf with surprise confetti. Not ideal! Also, I swear this bread has mood-lifting powers. Last fall, my neighbor Dave—who “doesn’t bake”—tried it. Now he texts me apple emojis weekly. If that’s not a win, what is? Pro tip: Grate apples last-minute to prevent browning, or toss them with a squeeze of lemon juice. And yes, you *can* freeze a loaf. Wrap it like a mummy in plastic, then foil. Thaw overnight—it’s rescue bread for rainy days!

FAQs: Your Questions, Answered!

Q: My bread sunk in the middle! Help?
A: Classic sign of underbaking or overmixing! Next time, test with a toothpick near the center *and* edges. If your oven runs cool, add 5-10 minutes. And remember: Fold batter gently—gluten is not our friend here!

Q: Can I use all applesauce instead of grated apple?
A: Technically yes, but you’ll lose texture and fresh apple flavor. The grated bits create little pockets of joy! If you must, use 1 extra cup applesauce (total 2 cups) + 1 tbsp flour to compensate.

Q: Why is my swirl disappearing?
A: You might be over-swirling! Use a knife for just 4-5 passes. Also, ensure layers are distinct: batter, sugar, batter, sugar. Too much batter on top? Sugar sinks. Aim for even layers!

Q: Can I reduce the sugar?
A: Sure! Drop white sugar to ¾ cup. But don’t skip the brown sugar swirl—it’s the “fritter” soul. For less sweetness overall, try tart apples like Granny Smith.

Easy Amish Apple Fritter Bread

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• Author: BeauCollier
• Total Time: 1 hr 40 mins

Print Recipe

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Description

If fall had a flavor, this would be it. Imagine the heart of a cinnamon-glazed apple fritter—warm, gooey, comforting—baked into a soft, golden loaf. That’s what this Amish Apple Fritter Bread delivers in every bite. Made with fresh grated apples, applesauce, cozy spices, and a brown sugar swirl, it’s like a crisp orchard morning in loaf form. Perfect for breakfast, dessert, or a midday moment of joy—let’s bake some nostalgia!

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Ingredients

Scale 1x2x3x

• ½ cup melted unsalted butter

• 1 cup white sugar (or ½ cup white + ½ cup brown)

• 4 eggs (room temp)

• 1 cup unsweetened applesauce

• 1 tsp vanilla extract

• 2 cups grated tart apples (peeled & squeezed dry)

• 2 cups all-purpose flour

• 2 tsp baking powder

• 1 tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp salt

• ½ cup packed brown sugar (for the swirl)

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Instructions

1. Prep: Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan and line with parchment for easy removal.

2. Wet Mix: Whisk melted butter with sugar. Add eggs one at a time, then stir in applesauce and vanilla.

3. Apple Love: Fold in grated apples (squeezed dry to avoid sogginess).

4. Dry Mix: In a separate bowl, whisk flour, baking powder, cinnamon, nutmeg, and salt.

5. Combine: Gently fold dry into wet until just combined—don’t overmix!

6. Swirl It: Pour half the batter into the pan. Sprinkle with ¼ cup brown sugar. Repeat. Swirl with a knife in a few figure-8s.

7. Bake: 50–60 mins. A toothpick should come out clean (ignore sticky sugar on the tip). Cool 15 mins before removing, then cool fully before slicing.

Notes

• Use firm apples like Granny Smith for great texture.

• Squeeze grated apples to avoid soggy centers.

• Don’t overswirl—distinct layers = better visual and taste!

• Want muffins? Bake 25–30 mins in a 12-cup tin.

• Prep Time: 20 mins
• Cook Time: 50–60 mins

Nutrition

• Calories: 310 kcal Per Slice
• Fat: 13g
• Carbohydrates: 42g
• Protein: 4g

Nutritional Info (Per Slice, 1 of 10)

~310 kcal | 13g fat | 42g carbs | 4g protein. Remember: This is comfort food, not kale salad! Enjoy mindfully.

Final Thoughts: More Than Just a Bread

This Amish Apple Fritter Bread is a time machine in a loaf pan. It carries the warmth of wood-fired ovens, the wisdom of thrifty bakers, and the joy of autumn harvests. But beyond tradition, it’s a reminder that the best recipes aren’t about perfection—they’re about connection. Whether you’re baking for a neighbor like Beau’s story or reliving grandma’s porch memories, this bread is a canvas for love.

So go ahead: slice it thick, share it generously, and let the scent of cinnamon weave its magic. After all, the coziest things in life are meant to be passed around. Happy baking, friends.