This loaf of bread is the perfect solution for when there are two lone granny smith apples in the fruit bowl waiting to be used. I threw a quick sideways glance at them and silently wondered, “Why did I buy granny smith apples? They’re so tart, I’m never going to eat them as is…” And then the planets aligned and a friend posted this recipe on Facebook. Problem solved.
For the bread:
- 1/3 cup light brown sugar
- 1 tsp. ground cinnamon
- 2/3 cup white sugar
- 1/2 cup butter, at room temperature
- 2 eggs
- 1 1/2 tsps. vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 tsps. baking powder
- 1/2 cup milk
- 2 apples, peeled and diced, mixed with 2 tbsps. granulated sugar & 1 tsp. cinnamon
For the glaze:
- 1/2 cup powdered sugar
- 1-3 tbsp. milk, half & half, or cream, depending on desired consistency
Preheat oven to 350 degrees. Use a 9×5-inch loaf pan and spray with non-stick spray and line with parchment paper with slight overhang on long sides of the pan. Spray the parchment paper as well. In a small bowl, mix together the brown sugar and cinnamon; set aside.
In a medium sized bowl, beat together the white sugar and butter, until smooth and creamy. Beat in eggs, one at a time, until fully blended; add in vanilla extract. Blend in the flour and baking powder until just mixed. Pour milk into the batter and stir until incorporated. Pour half of the batter into the prepared loaf pan; add half of the prepared apple mixture and top with half of the brown sugar/ cinnamon mix. Lightly press the apple mixture into the batter. Repeat the process: batter, apples, brown sugar/ cinnamon mix and press lightly into the batter. Using a butter knife, swirl throughout the loaf pan.
Bake for 50-60 minutes, or until a toothpick inserted in the middle of the loaf pan comes out clean. Allow bread to sit in the pan for 10 minutes before removing and placing on a cooling rack. Allow to cool for an additional 15 minutes. Prepare the glaze and drizzle over the top of the loaf. After the glaze has dried, slice and serve.