2apples, peeled, cored, and chopped into small cubes
2tablespoonsgranulated sugar
1teaspoonground cinnamon
Brown Sugar Mixture:
1/3cupbrown sugar
1teaspoonground cinnamon
1/4teaspoonnutmeg
Bread Batter:
1 1/2cupsall-purpose flour
1 1/2teaspoonsbaking powder
1/2teaspoonsalt
1/2teaspooncinnamon
1/2cupunsalted butter
2/3cupgranulated sugar
2eggs, room temperature
2teaspoonsvanilla extract
1/2cupwhole milk
Glaze:
3/4cupconfectioners’ sugar
1/2teaspoonvanilla extract
1tablespoonwhole milk
Instructions
Preheat the oven to 350 degrees F. Grease and flour a 9” x 5” loaf pan or spritz with non-stick cooking spray that contains flour.
Apple Filling:
Sprinkle the chopped apples with 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon. Toss to coat the apples then set aside.
Brown Sugar Mixture:
In a small bowl, combine the brown sugar, 1 teaspoon ground cinnamon, and nutmeg together. Set aside.
Bread Batter:
In a medium-sized bowl, whisk flour, baking powder, salt, and 1/2 teaspoon ground cinnamon together. Set aside.
In the bowl of a standing mixer beat the butter with 2/3 cup granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes.
Add eggs, one at a time, and beat until incorporated. Mix in vanilla extract.
Add the flour mixture to the mixing bowl and stir until blended on low speed.
Add the milk to the batter and stir just until it is completely incorporated.
Putting it together:
Drain any liquid from the apple mixture and discard liquid.
Spread half the batter into the bread pan and top with half the apple mixture. Sprinkle half the brown sugar mixture on top of the apples.
Layer the remaining batter into the loaf pan, then repeat adding the remaining apples and brown sugar mixture.
Pat the brown sugar mixture down on top of the batter then, using a butter knife, swirl the brown sugar and apple mixture through the batter.
Bake for 50 to 60 minutes. Bread should be golden brown and feel fairly firm to the touch. A wooden skewer inserted into the center should come out without any doughy batter clinging to it. Apples may cling to the skewer making it appear that the bread might not be done, so use the touch test as well.
Allow the bread to cool in the pan for 15 minutes. Invert bread onto a plate and then transfer to a serving platter, right side up.
Glaze:
Whisk the confectioners’ sugar, vanilla, and milk together until the glaze is smooth. Drizzle over the warm bread.