Ingredients:

  • 2 ¼ cups (280g) All-Purpose Flour, sifted
  • 1 Tbsp Baking Powder
  • ½ tsp Fine Sea Salt
  • ½ cup (113g) Unsalted Butter, softened, room temperature
  • 1 ¼ cups (250g) Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 tsp Vanilla Extract (for batter)
  • ¾ cup (180ml) Whole Milk or Sour Cream, room temperature
  • 2 medium Firm Baking Apples (~300g), peeled and finely diced (for filling)
  • ¼ cup (50g) Light Brown Sugar, packed (for filling)
  • 1 tsp Ground Cinnamon (for filling)
  • ¼ tsp Nutmeg, optional (for filling)
  • 1 cup (120g) Powdered Sugar, sifted (for glaze)
  • 2–3 Tbsp Whole Milk or Cream (for glaze)
  • ¼ tsp Vanilla Extract (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, allowing the edges to hang over like handles (the ‘sling’). Lightly grease any exposed pan sides.
  2. Prepare the Filling: In a small bowl, toss the finely diced apples with the brown sugar, cinnamon, and nutmeg. Set aside.
  3. Combine Dry Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  4. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar on medium-high speed until light, fluffy, and pale in colour (3–4 minutes).
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for the batter. Scrape down the sides of the bowl.
  6. Alternate Wet and Dry: Reduce the mixer speed to low. Add the dry ingredient mixture in three separate additions, alternating with the milk or sour cream. Stop mixing the moment the last streaks of flour disappear.
  7. Layer the Loaf: Spread half of the cake batter evenly into the prepared loaf pan.
  8. Add Filling: Spread the entire apple mixture evenly over the batter, keeping the apples away from the very edges of the pan.
  9. Top Layer & Swirl: Gently spread the remaining half of the batter over the apple filling. Insert a knife or skewer gently into the batter and make 2–3 figure-eight motions to gently marble the apples and batter (Do not over-swirl).
  10. Bake: Bake for 55–65 minutes at 350°F (175°C), or until a wooden skewer inserted into the centre comes out clean. If the top browns too quickly, tent loosely with foil halfway through baking.
  11. Cool: Transfer the pan to a wire rack. Let the loaf cool in the pan for 15 minutes before using the parchment sling to lift it out. Cool completely on the rack (at least 45 minutes).
  12. Prepare the Glaze: Whisk together the sifted powdered sugar, the remaining vanilla, and 2 Tbsp of milk/cream until smooth. Add more liquid if needed for desired consistency.
  13. Finish: Drizzle the glaze generously over the cooled loaf. Allow the glaze to set for 10 minutes before slicing and serving. This delicious Amish Apple Fritter Bread is now ready.