Ingredients
Cinnamon-sugar:
6 Tablespoons light brown sugar
1 1/2 teaspoons ground cinnamon
Apples:
2 medium apples (Granny Smith, Gala…)-peeled and diced in 1/2 pieces
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
Bread:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter room temperature
2/3 cup sugar
2 eggs-room temperature
1 1/2 teaspoon vanilla extract
1/2 cup milk
Glaze:
3/4 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract
Instructions
Grease 9 x 5-inch loaf pan with baking spray, line with parchment paper leaving large overhang the sides so you could easily lift the bread from the pan. Adjust the oven rack just below the center (to the lower third position) and preheat the oven to 350 F.
Mix ground cinnamon and brown sugar, and set aside.
Peel and dice apples in small 1/2 inch chunks, set aside, too.
Beat room temperature butter with sugar and vanilla extract. Add eggs and mix to combine. Add mixture of dry ingredients (flour, salt and baking powder) and mix to combine. Slowly pour in milk and mix just to combine. Scrape down the bowl with rubber spatula to make sure there’s no lumps remain.
Toss apples with cinnamon and 2 Tablespoon granulated sugar sugar, set aside.
Spread half of the batter in prepared pan, scatter half of the apple mixture and sprinkle with one half of cinnamon sugar mixture. Spoon remaining batter and gently smooth the top. Scatter remaining apples and sprinkle with cinnamon-sugar mixture.
Bake in preheated oven about 55-70 minutes, or until the toothpick inserted in the center comes out clean. This is a heavy loaf full of apples, so if your bread takes longer, that’s OK. Just tent it with aluminium foil after 30-40 minutes to prevent the top from browning too much.
Remove from the oven and cool 20-30 minutes in the pan set on a cooling rack. Then using the paper overhang lift the bread from the pan.
To make the glaze stir powdered sugar, milk and vanilla. Drizzle over cooled bread.
