Amish Apple Bread
This Amish Apple Bread is going to be your new favorite cozy fall treat, combining a moist, spiced apple loaf with a sweet vanilla glaze. It’s easy to make and perfect for using up those crisp autumn apples that’ll fill your kitchen with the most amazing aroma.
Cakes and quick breads like this are a staple in our home, especially when the weather turns cool and we’re craving something warm from the oven. There’s something so satisfying about transforming a few simple ingredients into a brand-new, delicious baked treat. We love that this sweet bread recipe feels both indulgent and effortless. Perfect for a lazy weekend morning with a cup of coffee.
What is Amish apple bread?
This is a rich and moist quick bread featuring fresh crisp apples and a warm blend of cinnamon, cardamom, and ginger baked into a tender, flavorful loaf. The bread gets its deep flavor from the spiced apple mixture and a touch of vanilla; all topped with a simple lemon-kissed glaze and crunchy walnuts.
Why you’ll love this bread
- Easy enough for anyone to make.
- Calls for pantry staple ingredients you likely already have on hand.
- Loved by kids and adults alike.
- The perfect pairing with your morning or afternoon tea and coffee.
Ingredients needed
- Crisp, firm apples: Form the fruity base of the bread, creating a moist and flavorful foundation. We love Honeycrisp or Granny Smith.
- Light brown sugar: Adds sweetness and moisture, and helps the apples macerate into a syrupy, spiced mixture.
- Ground cinnamon, cardamom, and ginger: The warming spice blend that gives this bread its signature cozy flavor.
- All-purpose flour: The structure of the loaf, keeping it tender and sliceable.
- Kosher salt: Balances the sweetness and flavors.
- Baking soda: Helps the bread to rise.
- Egg: Binds the ingredients together and gives the bread structure.
- White sugar: Adds sweetness to the batter and helps create a tender crumb.
- Vegetable oil: Keeps the bread incredibly moist.
- Sour cream: The secret ingredient that adds richness and tang, keeping the loaf extra tender.
- Vanilla extract: Enhances the overall flavor of the bread.
- Chopped walnuts: Add a satisfying crunch on top of the loaf.
Glaze Ingredients:
- Powdered sugar: Forms the base of a smooth, sweet glaze.
- Vanilla extract: Enhances the overall flavor of the glaze.
- Milk: Thins the glaze to a drizzleable consistency.
- Lemon juice: Adds a bright, tangy finish that balances the sweetness.
How do you make this Amish apple bread?
Prepare the apples:
- Core the apples and cut them into 1/4-inch cubes. There’s no need to peel them.
- Transfer the apples to a mixing bowl and add the brown sugar and spices. Toss until thoroughly combined and let the mixture stand for 5 to 10 minutes to macerate.
PRO TIP: Be sure to use crisp, firm apples. Softer varieties will turn to mush during baking, and you want those tender bites of apple throughout the loaf.
Make the batter:
- Add the flour, salt, and baking soda to a small bowl and whisk until evenly combined. Set aside.
- Combine the egg, white sugar, vegetable oil, sour cream, and vanilla in a bowl. Whisk until everything is thoroughly combined, about 1 minute.
- Use a spatula to toss the apple mixture and then transfer about 75% of it into the egg-sugar mixture. Stir to combine evenly.
- Add the flour mixture and stir gently just until the flour disappears.
PRO TIP: Don’t overmix the batter once you add the flour. Stir just until the flour disappears, or the bread will become tough.
Bake the bread:
- Transfer the batter into a generously buttered and parchment-lined 8×4-inch loaf pan. Tap the pan a few times on the counter to settle the batter. Spoon the remaining apple mixture evenly over the top and sprinkle with chopped walnuts.
- Bake in the upper center of the preheated oven until a bamboo skewer comes out clean, 55 to 60 minutes. If using an instant-read thermometer, the internal temperature at the center should read about 200F/ 95C.
- Remove the bread from the oven and let it cool for 15 to 20 minutes. Remove from the pan to a wire rack to cool completely, about 30 minutes.
PRO TIP: Don’t underbake the bread. The apples release moisture during baking, so you want that skewer to come out clean before removing it from the oven.
Drizzle with glaze and serve:
- Whisk together the ingredients for the glaze until smooth. Set aside.
- Drizzle the glaze over the cooled bread.
- Let the loaf sit until the glaze firms up.
- Serve immediately or refrigerate to serve later.
PRO TIP: The bread is amazing served slightly warm. Add a little extra glaze on top when you serve each slice.
Serving
You can serve this Amish apple bread with a dollop of Cinnamon Whipped Cream, a warm caramel drizzle, or a simple pat of butter for the ultimate cozy treat.
Sandy’s tips and substitutions:
- Choose the right apples: Use crisp, firm apples like Honeycrisp, Granny Smith, or Fuji for the best texture and flavor. You can also leave the peels on for extra color and fiber.
- Check your spices: Make sure your ground cinnamon, cardamom, and ginger are fresh for the best flavor. You can also add a pinch of nutmeg or cloves for extra warmth.
- Don’t overbake: Keep an eye on the bread as you want it perfectly moist. The internal temperature should read 200 degrees F (95 degrees C) at the center.
- Make ahead: This bread is great made ahead and stored covered on the counter for up to 3 days.
- Reheating: The bread is amazing served warm. Pop a slice in the microwave for a few seconds before serving later on.
- Lighten it up: Leave the glaze off and serve with whipped cream instead for a lighter option.
Variations:
- Fruit swaps: Try pears or peaches instead of apples for a delicious twist.
- Nut swaps: Use pecans or almonds instead of walnuts for a different crunch.
- Glaze swaps: Try a maple glaze or a simple dusting of powdered sugar instead of the lemon glaze.
- Toppings: Get creative with toppings! Extra chopped apples, a sprinkle of cinnamon sugar, or a drizzle of caramel are all fantastic choices.
For more Amish-inspired dishes, try my Amish Breakfast Casserole and Amish Cinnamon Bread.
More sweet bread recipes you may want to try:
Get the Recipe:
Amish Apple Bread
Ingredients
- 2 large crisp firm apples
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon cardamom
- 1 teaspoon ground ginger
- 1 ¼ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 large egg
- ½ cup white sugar
- ¼ cup vegetable oil, or canola oil
- ¼ cup sour cream
- 2 Tbsp vanilla extract
- ½ cup chopped walnuts
Glaze
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 3 teaspoons milk
- 1 teaspoon lemon juice
Equipment
- 9×5 loaf pan
Instructions
- Core the apples and cut them into ¼-inch cubes. There's no need to peel them.
- Transfer the apples to a mixing bowl and add the brown sugar and spices. Toss until thoroughly combined and let the mixture stand for 5 to 10 minutes.
- Add the flour, salt, and baking soda to a small bowl and whisk until evenly combined. Set aside.
- Combine the egg, white sugar, vegetable oil, sour cream, and vanilla in a bowl. Whisk until everything is thoroughly combined, about 1 minute.
- Use a spatula to toss the apple mixture and then transfer about 75% of it into the egg-sugar mixture. Stir to combine evenly.
- Add the flour mixture and stir gently just until combined.
- Transfer the batter into a generously buttered and parchment-lined 9×5-inch loaf pan. Tap the pan a few times on the counter to settle the batter. Spoon the remaining apple mixture evenly over the top and sprinkle with chopped walnuts.
- Bake in the preheated oven until a toothpick comes out clean, 55 to 60 minutes. If using an instant-read thermometer, the internal temperature at the center should read about 200F.
- Remove the bread from the oven and let it cool on a rack for 15 to 20 minutes. Remove from the pan to a wire rack, by removingi it by the tips parchment paper, to cool completely, about 30 minutes. [Remove the parchment paper once removed.]
- Whisk together the ingredients for the glaze until smooth. Set aside.
- Drizzle the glaze over the cooled bread in zig zag pattern.
- Let the loaf sit until the glaze firms up.
- Serve immediately or refrigerate to serve later.
Notes
Sandy’s tips:
- Choose the right apples: Use crisp, firm apples like Honeycrisp, Granny Smith, or Fuji for the best texture and flavor. You can also leave the peels on for extra color and fiber.
- Check your spices: Make sure your ground cinnamon, cardamom, and ginger are fresh for the best flavor. You can also add a pinch of nutmeg or cloves for extra warmth.
- Don’t overbake: Keep an eye on the bread as you want it perfectly moist. The internal temperature should read 200 degrees F (95 degrees C) at the center.
- Make ahead: This bread is great made ahead and stored covered on the counter for up to 3 days.
- Reheating: The bread is amazing served warm. Pop a slice in the microwave for a few seconds before serving later on.
- Lighten it up: Leave the glaze off and serve with whipped cream instead for a lighter option.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
