Ingredients

• Nonstick cooking spray, for the pan
• 1/3 cup light brown sugar
• 2 teaspoons ground cinnamon
• 2 apples (any kind), peeled and chopped
• 2/3 cup plus 2 tablespoons granulated sugar
• 1/2 cup (1 stick) butter, softened
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup plus 1 to 3 tablespoons milk or almond milk
• 1/2 cup powdered sugar

Instructions

1. Preheat the oven to 350°F. Coat a 9 x 5-inch loaf pan with nonstick cooking spray, or line it with foil before spraying for easier removal.
2. In a small bowl, stir together the brown sugar and 1 teaspoon of the cinnamon. Set aside.
3. In another bowl, combine the chopped apples with 2 tablespoons of the granulated sugar and the remaining 1 teaspoon cinnamon. Toss until evenly coated.
4. Using an electric mixer, beat the softened butter with the remaining 2/3 cup granulated sugar until light and creamy, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract.
5. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the butter mixture and beat just until incorporated. Stir in 1/2 cup milk until the batter is smooth.
6. Spread half of the batter into the prepared loaf pan, then layer on half of the apple mixture.
7. Sprinkle half of the cinnamon-brown sugar mixture evenly over the apples.
8. Spoon the remaining batter over the first layer. Top with the remaining apples, followed by the rest of the cinnamon-brown sugar mixture.
9. Gently press the apples into the batter, then use a knife or spoon to lightly swirl the cinnamon sugar through the top.
10. Bake for approximately 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
11. Whisk together the powdered sugar with the remaining 1 to 3 tablespoons milk, adding enough milk to reach your preferred glaze consistency.
12. Allow the bread to cool in the pan for about 15 minutes, then drizzle the glaze over the loaf before serving.

• Firm apples hold their shape well during baking, though any variety will work.
• Swirl the topping gently to create beautiful ribbons of cinnamon without overmixing the batter.
• Let the loaf cool slightly before glazing so the icing stays on top instead of melting into the bread.
• Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.