APPLE FRITTER BREAD

INGREDIENTS

FOR THE BREAD:
⅓ cup light brown sugar
1 teaspoon ground cinnamon
⅔ cup white sugar
½ cup butter, softened
2 large eggs
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1¾ teaspoons baking powder
½ cup milk ( I use 2%)
2 apples, peeled and chopped (any kind, I used Granny Smith), mixed with 2 Tablespoons granulated sugar and 1 teaspoon cinnamon
FOR THE GLAZE:
½ cup of powdered sugar
2 Tablespoons milk (more or less depending on thickness of glaze wanted)

Preheat oven to 350 degrees F. Spray a 9×5-inch loaf pan with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.
Mix brown sugar and cinnamon together in a bowl. Set aside.
In another large bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.
Beat in eggs, one at a time, until blended in; add vanilla extract.
Combine flour and baking powder together, with a whisk, in another bowl and slowly add into butter mixture. Stir until blended.
Mix milk into batter until smooth.
Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture.
Lightly pat apple mixture into batter.
Pour the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar/cinnamon mixture.
Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
Bake 50 to 60 minutes or until a toothpick inserted in the center of loaf comes out clean.
To make glaze, mix powdered sugar and milk together until combined.
Let cool for about 15 minutes before drizzling with glaze.