This Easy Amish Apple Fritter Bread is a soft, cinnamon-spiced quick bread packed with tender apples and finished with a sweet glaze. It is simple to make and perfect for breakfast, dessert, or a cozy snack.
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a small bowl, mix the diced apples with 2 tablespoons granulated sugar and 1 teaspoon cinnamon. Set aside.
In a large bowl, cream together the softened butter and 2/3 cup granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the butter mixture alternately with the milk, mixing just until combined.
Spread half of the batter into the prepared loaf pan. Spoon half of the apple mixture over the batter.
Add the remaining batter on top, then finish with the rest of the apples. Lightly swirl the top with a knife if desired.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil during the last 15 minutes.
Let the bread cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
Whisk together the powdered sugar and enough milk to make a smooth glaze, then drizzle over the cooled bread before slicing.
Notes
For best results, use firm apples such as Granny Smith or Honeycrisp. Let the bread cool completely before glazing so the icing sets nicely. Store leftovers covered at room temperature for up to 2 days or in the refrigerator for longer freshness.