Amish Apple Fritter Bread

Ingredients :

• 1/3 cup light brown sugar
• 2 teaspoons ground cinnamon
• 2 large apples, peeled, cored, and diced
• 2/3 cup white sugar
• 1/2 cup unsalted butter, softened
• 2 eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk

For the Glaze:

• 1/2 cup powdered sugar
• 2-3 tablespoons milk or cream

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
2. Combine brown sugar and 1 teaspoon of cinnamon in a bowl. Toss the diced apples in the mixture and set aside.
3. In a separate mixing bowl, cream together white sugar and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
4. Sift together flour and baking powder, then add to the creamed butter mixture slowly, alternating with the milk, and mix until just incorporated.
5. Pour half of the batter into the prepared loaf pan. Layer with half of the apple mixture, then gently pat down. Pour the remaining batter over the apple layer, and top with the remaining apples, lightly pressing them into the batter.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
7. Allow to cool for about 15 minutes before drizzling with the glaze. For the glaze, simply whisk together powdered sugar and milk or cream until you have a smooth, pourable consistency. Drizzle over the warm bread.

Notes :

• For added texture and flavor, incorporate a handful of chopped walnuts or pecans into the apple and cinnamon mixture.
• If you prefer a richer taste, replace milk in the recipe with heavy cream or half and half for a more indulgent loaf.
• To make the bread even more moist, try adding a small amount of apple sauce to the batter.
• For an autumnal twist, mix in a pinch of nutmeg or allspice with your cinnamon.
• If fresh apples are out of season, well-drained canned apples could be a practical alternative, though the texture and freshness will be best with in-season fruits.

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