Country Apple Fritter Bread

• Preheat the oven to 350 degrees. Prepare a 9x5-inch loaf pan by spraying it with non-stick cooking spray. You can also line it with foil or parchment paper for easy removal and slicing, and spray it with non-stick cooking spray.

For the Brown Sugar/Cinnamon Mixture:

• In a bowl, mix 1/3 cup brown sugar and 1 teaspoon cinnamon together. Set aside.

For the Apple Bread Loaf:

• In a separate bowl, combine and whisk 1 & 1/2 cups flour and 1 & 3/4 teaspoons baking powder. Set aside.
• In another medium-sized bowl, use an electric mixer to beat 2/3 cup granulated sugar and 1/2 cup softened butter until smooth and creamy.
• Beat in the eggs one at a time until blended into the butter/sugar mixture. Add 1 & 1/2 teaspoons vanilla extract and mix in.
• Add the flour mixture to the creamed butter mixture and mix until blended.
• Mix in 1/2 cup milk until smooth.

For the Chopped Apple Mixture:

• Toss chopped apples with 2 tablespoons granulated sugar and 1 teaspoon cinnamon in a bowl.

Assembling the Apple Fritter Layers:

• Pour half of the apple bread batter into the prepared loaf pan and spread it out. Top with half of the chopped apple mixture.
• Sprinkle 1/2 of the brown sugar/cinnamon mixture on top.

Repeat the Layer:

• Pour the remaining apple bread batter into the loaf pan and spread it out. Top with the remaining chopped apple mixture.
• Sprinkle the remaining brown sugar/cinnamon mixture on top.
• Use a knife to swirl through the mixture a few times.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, approximately 60 minutes.

For the Old-Fashioned Creme Glaze:

• Mix 1/2 cup powdered sugar and 1 to 3 tablespoons milk or cream until well combined.
• If needed, place the mixture in the microwave for 10 seconds to make it pourable.
• Let the loaf rest in the pan for about 15 minutes before removing it to cool completely on a cooling rack. Drizzle with glaze, and for extra glaze, you can make a double batch.