Introduction

This Amish Apple Bread is a moist, spiced loaf studded with tender baked apples and finished with a sweet powdered sugar glaze. It’s perfect for breakfast, a snack, or a comforting dessert. Simple to prepare, it brings homemade warmth to your kitchen with every bite.

A brown bundt cake with a textured, ridged surface sits on a wooden board that rests on a white marbled countertop. A thick white glaze is being poured from a metal container held by a woman's hand, dripping over the top and sides of the cake, spreading unevenly and pooling slightly at the base. The cake looks moist and dense with small dimples and cracks. In the blurred background, there are pumpkins, apples, and some copper kitchenware adding a warm, fall atmosphere. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium baking apples, peeled and chopped
½ cup light brown sugar
2 tsp ground cinnamon (heaping spoonfuls)
1 tsp ground ginger
1 large egg, room temperature
⅓ cup white granulated sugar
¼ cup vegetable oil
¼ cup full-fat sour cream, room temperature
2 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking soda
½ tsp kosher salt
1 cup powdered sugar, sifted
1 tsp vanilla extract (for glaze)
3 tbsp milk (for glaze)

Instructions

Step 1: Preheat your oven to 350 degrees F. Prepare a loaf pan by spraying it with nonstick spray or using cake release.
Step 2: In a medium bowl, combine the chopped apples, brown sugar, cinnamon, and ginger. Set this apple-cinnamon mixture aside.
Step 3: In a large bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until the mixture is well combined.
Step 4: In a separate bowl, whisk flour, baking soda, and kosher salt together. Add the dry ingredients to the wet ingredients and gently mix with a rubber spatula or wooden spoon until almost combined.
Step 5: Fold about three-quarters of the apple-cinnamon mixture into the batter, then pour the batter into the prepared loaf pan.
Step 6: Sprinkle the remaining apple mixture evenly over the top of the batter. Bake for 50 to 55 minutes, or until the internal temperature reaches 200 degrees F and a toothpick inserted near the center comes out clean.
Step 7: Let the bread cool in the pan for at least 30 minutes, though waiting until it is cool or room temperature allows the flavors to settle.
Step 8: To make the glaze, whisk together the powdered sugar, vanilla extract, and milk in a small bowl until smooth. Adjust thickness by adding more powdered sugar if needed.
Step 9: Drizzle the glaze generously over the cooled bread just before serving.

Tips & Variations

Use tart apples like Granny Smith for a nice contrast of sweet and tart flavors.
For extra texture, add ½ cup chopped nuts such as walnuts or pecans to the batter.
Swap sour cream with Greek yogurt for a lighter version without losing moisture.
Serve slices with a smear of butter or cream cheese for added richness.

Storage

Store the apple bread tightly wrapped at room temperature for up to 3 days, or refrigerate for up to one week. To keep it longer, freeze the bread wrapped in foil or plastic wrap for up to 3 months. Reheat slices in a toaster oven or microwave until warm before glazing and serving.

How to Serve

A loaf of moist brown cake with a rough textured top covered in a shiny white glaze sits on a white marbled surface; the cake is sliced on one end, showing a soft crumb with small chunks of light yellow fruit inside, and several thick slices with the same glaze rest in front of the loaf. In the background, there is a small orange pumpkin and blurred warm-colored objects. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, you can substitute with any firm baking apple like Honeycrisp, Braeburn, or Fuji. Just keep in mind the sweetness and tartness can vary slightly.

What if I don’t have sour cream on hand?

You can substitute sour cream with an equal amount of plain Greek yogurt or buttermilk to maintain moisture and tenderness in the bread.