Introduction

Amish Apple Bread is a moist, tender loaf bursting with warm cinnamon and sweet apples. This comforting treat is perfect for breakfast or an afternoon snack, topped with a simple vanilla glaze that adds a delightful finish.

A close-up view of a single loaf of sticky cinnamon walnut bread is shown from above. The bread has a rough, uneven texture on top, with golden-brown baked dough pieces mixed with darker caramelized spots. A glossy, thick glaze of white icing is generously drizzled over the entire surface, pooling slightly around the edges, creating a shiny and sticky look. The loaf sits directly on a white marbled textured surface, enhancing the warm brown colors of the bread. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (240g) all-purpose flour, sifted for lightness
1 tablespoon (12g) baking powder, to help it rise
1/2 teaspoon (3g) salt, for balance
1 teaspoon (2g) ground cinnamon, for that warm spice kick
2/3 cup (133g) granulated sugar, for sweetness
1/3 cup (75g) unsalted butter, softened to room temp
2 large eggs, at room temperature for easier mixing
1/2 cup (120ml) whole milk, for moisture
1 teaspoon (5ml) vanilla extract, for depth of flavor
2 medium apples, peeled, cored, and diced (about 2 cups)
1/3 cup (67g) brown sugar, packed tight
1 teaspoon (2g) ground cinnamon, for that fritter vibe
1 cup (120g) powdered sugar, for a smooth finish
2-3 tablespoons (30-45ml) milk, adjust for desired thickness
1/2 teaspoon (2.5ml) vanilla extract, for a hint of sweetness

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line it with parchment paper for easy lifting. Peel and dice the apples and set aside.
Step 2: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. In a larger bowl, beat the butter and granulated sugar until fluffy. Add eggs one at a time, then mix in the milk and vanilla. Scrape down the sides for even blending.
Step 3: Slowly mix the dry ingredients into the wet until just combined. Pour half the batter into the loaf pan, sprinkle with half the apples and cinnamon-sugar mix (brown sugar and cinnamon), then repeat for layering.
Step 4: Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
Step 5: Whisk together powdered sugar, milk, and vanilla for the glaze. Drizzle the glaze over the cooled loaf. Slice and serve.

Tips & Variations

Use tart apples like Granny Smith for a balanced sweet-tart flavor that complements the cinnamon.
For a nutty crunch, add 1/2 cup of chopped walnuts or pecans to the batter or sprinkle on top before baking.
Swap whole milk for buttermilk to add a tangy depth and make the bread even more tender.
If you prefer a spiced twist, add a pinch of nutmeg or ground cloves along with the cinnamon.

Storage

Store the Amish Apple Bread in an airtight container at room temperature for up to 3 days. To keep it fresh longer, wrap tightly and refrigerate for up to one week. Reheat slices gently in the microwave or oven before serving to restore moistness.

How to Serve

A close-up of a single rectangular loaf cake with a rich, dark brown crumb topped with uneven clusters of cinnamon sugar and walnut pieces, all covered in a shiny, slightly translucent white glaze that drips down the sides. The texture on top looks crunchy and sticky, contrasting with the softer inner cake underneath. The loaf sits on a white marbled surface, with some glaze drips pooling around its base, adding a wet, glossy detail to the rustic appearance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples instead of fresh?

It’s best to use fresh apples because frozen ones can release extra moisture and make the bread soggy. If using frozen, thaw and drain them well before adding to the batter.

Can I make this bread gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup, and ensure your baking powder is gluten-free. The texture may vary slightly but it will still be delicious.