Amish·Breakfast
Amish Apple Fritter Bread
A simple and fast quick bread that captures the classic spiced flavor of Amish apple fritters without the mess of deep-frying, featuring unpeeled Honeycrisp apples and a sweet vanilla glaze.
Prep
20m
Cook
60m
Total
80m
Serves
8
Method
- 01
Preheat your oven to 350°F (175°C). Generously butter a loaf pan and line it with parchment paper. Dice the unpeeled apples into 1/4-inch uniform cubes, discarding the cores.
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- 02
In a bowl, combine the diced apples with cinnamon, ground ginger, and brown sugar. Mix thoroughly and let the mixture sit (macerate) for 10 to 15 minutes to draw out the natural juices.
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- 03
In one bowl, whisk together the flour, salt, and baking soda. In a separate larger bowl, whisk together the white sugar, egg, vanilla extract, vegetable oil, and sour cream until enthusiastically combined.
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- 04
Stir about 75% of the macerated apple mixture (including the juices) into the wet ingredients. Add the dry flour mixture and fold with a spatula until the flour just barely disappears; do not overmix.
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- 05
Transfer the batter into the prepared loaf pan. Spoon the remaining 25% of the apples evenly over the top. Tap the pan on a towel-lined counter to settle air pockets. Bake in the upper center of the oven for 50 to 60 minutes, or until a skewer comes out clean.
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- 06
Let the bread cool in the pan for 20 minutes before removing it to a wire rack to cool completely. Whisk together powdered sugar, vanilla, and milk until smooth, then drizzle the icing over the cooled loaf before slicing.
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From Chef John
“I mean, you are after all the kitchen fairy, of which dairy?”
“Give this the old tapa tapa just to knock out any air pockets.”
“That, my friends, is one of the most beautiful quick breads you will ever see.”