Apple Fritter Bread

I made this Apple Fritter Bread on Saturday afternoon as an incentive to drag myself out of bed at the crack of dawn on Sunday to hit up the grocery store before Eagles fans descended on it en masse to stock up on hot wings and chili dog nachos. This bread was marvelous with a cup of coffee, in my dining room, illuminated only by the light from my computer screen. Then it was off to catch the 64 and start my day! 

• 1/3 cup light brown sugar
• 1 teaspoon cinnamon
• 2/3 cup granulated sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk
• 2 Granny Smith apples, peeled and chopped
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon
• 1/4 cup + 2 tablespoons confectioner’s sugar
• 1 tablespoon milk

1. Preheat oven to 350º. Spray a 9″ x 5″ loaf pan with non-stick spray.
2. In a small bowl, mix brown sugar and cinnamon together, set aside.
3. In a stand mixer, beat granulated sugar and butter together until light and fluffy. Beat eggs in, one at a time until well blended, then add vanilla.
4. In a medium bowl, whisk flour and baking soda and add to the butter/sugar mixture. Add milk and blend until smooth.
5. Toss chopped apples with granulated sugar and cinnamon.
6. Pour half of the batter in the loaf pan, top with half of the chopped apples, then half of the brown sugar cinnamon mixture. Repeat with remaining batter, apples, and sugar – gently pressing the sugar and apples into the batter.
7. Bake for 50 to 60 minutes, testing with a toothpick. Cool on a wire rack for 30 minutes, turn bread out of pan to finish cooling.
8. In a small bowl, whisk confectioner’s sugar and milk until smooth – drizzle over bread.