Apple Fritter Bread

This delicious, festive fall loaf is bursting with that classic apple cinnamon flavor!  This is great as an alternative to muffins in the morning, or perfect for an afternoon snack.  It could even double as a dessert, though I majorly deducted the amount of sugar called for.  I also opted for whole wheat flour, but you could use white if that is what you like or have on hand.  You can use any type of apple you have lying around, but granny smith are always a great choice for baking.
We all loved it, especially the kiddo's!

Apple Fritter Bread

Recipe modified from The Baking ChocolaTess

1/4 c. brown sugar

1 tsp. ground cinnamon

1/3 c. white sugar

1/2 c. butter, softened

2 eggs

1 1/2 tsp vanilla extract

1 1/2 c. flour (white or wheat)

1 3/4 tsp. baking powder

1/2 c. milk

2 apples, peeled and chopped

1 Tbsp. sugar

1 tsp. cinnamon

Glaze

1/4 c. powdered sugar

1 Tbsp. milk or cream, plus more if needed for consistency

Mix brown sugar and cinnamon in a small bowl and set aside.

In a large bowl, beat white sugar and butter together until creamy.

Add eggs, one at a time, blending after each addition.

Add vanilla.

Add flour and baking powder into creamed mixture and stir until blended.

Add milk, and mix until smooth.

In a separate bowl, add the remaining Tbsp. sugar and tsp. cinnamon to the chopped apples, and stir to coat evenly.

Pour half of the batter into a large greased loaf pan.

Sprinkle half of the chopped apples over batter.

Sprinkle half of the brown sugar/cinnamon mixture over apples.

Lightly pat apple mixture into batter.

Pout remaining batter over the apples.

Top with remaining apples, and remaining brown sugar/cinnamon mixture.

Lightly pat apples into batter.

Using a knife or spoon, gently swirl the brown sugar mixture through loaf pan.

Bake at 350 degrees for 50-60 minutes, or until toothpick inserted in middle of loaf comes out clean.

To make the glaze, mix powdered sugar and milk together, adding more of either until desired consistency is reached.

Let bread cool for at least 15 minutes before drizzling with glaze.