Apple Fritter Bread

Fall is apple picking time. You can do so many things with apples like making apple pies, apple butter, baked apples, and apple crisp. For this recipe, the best apples to use are the ones that are firm and tart. They hold their texture the best. Some of the better apples to use for this recipe are: Braeburn, Fuji, Granny Smith, Gala, Honey crisp and Pink Lady. But there is no hard set of rules of which apples to use.

Ingredients

1/3 c. brown sugar
2 tsp. ground cinnamon, divided
2 Tbs. granulated sugar
2 apples, firm and tart like Granny Smith apples, peeled and diced to 1/2-inch pieces
1/2 c. butter, room temperature
2/3 c. granulated sugar
2 eggs
1 1/3 tsp. vanilla
1 1/2 c. flour
1 3/4 tsp. baking soda
1/2 c. 

Glaze

1 Tbs. milk, divided
1/2 c. powdered sugar

Directions

Preheat the oven to 350°. Spray a 9-inch-by-5-inch loaf pan with pan spray. Set aside.

In a small bowl, mix the brown sugar with 1 teaspoon of cinnamon and mixing well. Set aside.

Prepare the apple mixture by combining the chopped apples with 2 tablespoons granulated sugar and remaining 1 teaspoon of cinnamon. Mix well so all the apple pieces have a coating of sugar and cinnamon.  Set aside.

In a large bowl, beat the butter and 2/3 cup granulated sugar on medium speed for 2 minutes. Add in the eggs one at a time, beating well after each. Mix in the vanilla.

With the mixer turned on low speed, stir in the baking powder and flour until combined.

Add the milk all at once and mix only until combined. It is important not to over-mix or the bread will be tough. 

Pour half of the batter into the prepared pan. Spoon half of the apple mixture over the top of the batter, and then sprinkle half of the cinnamon-sugar mixture over the top of the apples. Swirl the mixture with a dull knife, by gently cutting through the batter. Do not mix, just cut through to give it a marble effect. Repeat the layers again and swirl the mixture with a knife.

Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. 

Cool 10 to 15 minutes in the pan, then remove the bread from the pan and place on a wire rack.  You can get the bread out by running a knife around the edge of the pan to loosen the loaf. 

When the bread is completely cooled, it is time to make the glaze. 

Combine milk and confectioners sugar in a small bowl.  Mix thoroughly, then drizzle over the top of the bread.  If the glaze is too runny, add some confectioners sugar, a teaspoon at a time. If it is too thick, add just a bit of milk.