Apple Fritter Bread

For the cinnamon apples

• 2 apples, peeled and chopped
• 2 Tbsp. granulated sugar
• 1 tsp. ground cinnamon

For the cinnamon swirl

• ⅓ cup light brown sugar
• 1 tsp. ground cinnamon

For the bread

• ½ cup (1 stick) butter, softened
• ⅔ cup granulated sugar
• 2 large eggs
• 1½ tsp. vanilla extract
• 1½ cups all-purpose flour
• 1¾ tsp. baking powder
• ½ cup milk
• Nonstick cooking spray

For the glaze

• ½ cup powdered sugar
• 1–3 Tbsp. milk

1. Prepare the pan. Preheat the oven to 350°F. Coat a 9×5-inch loaf pan with nonstick spray.
2. Prepare the apples. Toss the chopped apples with 2 tablespoons sugar and 1 teaspoon cinnamon. In a separate bowl, combine the brown sugar with the remaining teaspoon of cinnamon.
3. Make the batter. Beat the softened butter and ⅔ cup sugar until smooth and creamy. Beat in the eggs one at a time, then add the vanilla.
4. Add the dry ingredients. Whisk together the flour and baking powder. Add them to the butter mixture and mix until combined. Add ½ cup milk and mix until the batter is smooth.
5. Layer the loaf. Spread half of the batter into the loaf pan. Top with half of the cinnamon apples, followed by half of the brown sugar-cinnamon mixture.
6. Repeat. Add the remaining batter, followed by the remaining apples and cinnamon-sugar mixture. Gently press the apples into the batter and use a knife or spoon to lightly swirl the cinnamon mixture through the loaf.
7. Bake. Bake for approximately 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.
8. Make the glaze. Mix the powdered sugar with 1–3 tablespoons milk, adding just enough milk to reach a thick but pourable consistency.
9. Finish. Let the bread cool for about 15 minutes, then drizzle the glaze over the top. Slice and enjoy warm or at room temperature.