How to Fix a Soggy or Dense Middle?

A soggy center is the most common issue. It's usually caused by too much moisture or underbaking. Solution: Ensure your oven temperature is accurate (an oven thermometer helps). If your apples are extra juicy, you can lightly pat them dry. Most importantly, trust the toothpick test if it comes out with wet batter, the bread needs more time. Tent the top with foil to prevent burning and continue baking in 5-minute increments.

What to Do if Your Bread is Dry and Crumbly?

This is almost always caused by one of two things: overmixing the batter or overbaking. Solution: When combining the wet and dry ingredients, mix just until the flour disappears. A few lumps are okay. For baking, start checking for doneness at the 55-minute mark, as all ovens vary.

How to Keep Apples from Sinking to the Bottom?

The layering method in this recipe is designed to prevent this. Solution: By creating a solid base layer of batter first, you give the apples a platform to sit on. Gently placing the apples on top, rather than mixing them all into the batter, helps keep them suspended in the middle and on top of the loaf.

Easy Amish Apple Fritter Bread

Name: Amish Apple Fritter Bread Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: (For the Apple Filling); 2 large apples (such as Granny Smith or Honeycrisp), peeled and chopped into small chunks; 2 tablespoons granulated sugar; 1 teaspoon ground cinnamon; (For the Cinnamon Swirl Topping); ⅓ cup light brown sugar, packed; 1 teaspoon ground cinnamon; (For the Bread Batter); ½ cup unsalted butter, softened; ⅔ cup granulated sugar; 2 large eggs, at room temperature; 1 ½ teaspoons vanilla extract; 1 ½ cups all-purpose flour; 1 ¾ teaspoons baking powder; ½ cup milk, at room temperature; (For the Simple Glaze); ½ cup powdered sugar; 1 to 3 tablespoons milk or cream

Description

A foolproof recipe for the softest, most flavorful Amish Apple Fritter Bread. This moist quick bread is packed with tender apple chunks, a gooey cinnamon swirl, and a sweet vanilla glaze, making it the perfect cozy treat for any occasion.

Ingredients

Scale

(For the Apple Filling)

2 large apples (such as Granny Smith or Honeycrisp), peeled and chopped into small chunks

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

(For the Cinnamon Swirl Topping)

⅓ cup light brown sugar, packed

1 teaspoon ground cinnamon

(For the Bread Batter)

½ cup unsalted butter, softened

⅔ cup granulated sugar

2 large eggs, at room temperature

1 ½ teaspoons vanilla extract

1 ½ cups all-purpose flour

1 ¾ teaspoons baking powder

½ cup milk, at room temperature

(For the Simple Glaze)

½ cup powdered sugar

1 to 3 tablespoons milk or cream

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat Oven and Prep Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving an overhang on the sides for easy removal.

2. Prepare the Apple Filling: In a medium bowl, combine the chopped apples, 2 tablespoons of granulated sugar, and 1 teaspoon of cinnamon. Toss until the apples are evenly coated. Set aside.

3. Prepare the Cinnamon Swirl Topping: In a separate small bowl, stir together the light brown sugar and 1 teaspoon of cinnamon. Set aside.

4. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).

5. Mix Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

6. Combine Batter: In a separate bowl, whisk the flour and baking powder. Alternating between the flour mixture and the milk, add them to the butter mixture, beginning and ending with the flour. Mix on low speed just until combined do not overmix.

7. Layer the Bread: Pour half of the batter into the prepared loaf pan. Top with half of the Apple Filling, then sprinkle with half of the Cinnamon Swirl Topping.

8. Add Final Layer: Carefully spread the remaining batter over the top. Arrange the rest of the Apple Filling on top and finish with the remaining Cinnamon Swirl Topping.

9. Bake: Use a knife to gently swirl the top layer. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil for the last 15-20 minutes.

10. Cool: Let the bread cool in the pan for 15 minutes before lifting it out to cool completely on a wire rack. It is crucial to let it cool fully before glazing and slicing.

11. Glaze: In a small bowl, whisk the powdered sugar with 1 tablespoon of milk until smooth. Add more milk as needed to reach a drizzling consistency. Drizzle over the completely cooled loaf.

Notes

Room Temperature Ingredients: Using room temperature butter, eggs, and milk helps the batter mix evenly and creates a better texture.

Don’t Overmix: Mix the batter just until the flour is incorporated. A few lumps are okay. Overmixing will result in a tough, dense loaf.

Slicing: For the cleanest slices, wait until the bread is completely cool and the glaze has set.

Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Freezing: Wrap the cooled loaf (or individual slices) tightly in plastic wrap and then foil or place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 23g
Sodium: 120mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg