Ingredients:
For the Cinnamon Sugar:
- 1½ tsp cinnamon
- ⅓ cup packed brown sugar (either light or dark)
For the Apple Filling:
- 2 cups apples (2-3 medium-sized), peeled, cored, and finely diced (Granny Smith, Honeycrisp or any baking apples recommended)
- 1 tbsp granulated sugar
- 1 tsp cinnamon
- ¼ tsp ginger (optional)
For the Bread:
- ½ cup room temperature unsalted butter
- ¾ cup granulated sugar
- 2 large room temperature eggs
- 1½ tsp vanilla extract
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¼ cup room temperature whole milk
- ⅓ cup room temperature full-fat sour cream
For the Icing:
- ¾ cup powdered sugar
- 1½ tbsp milk or heavy cream (adjust as needed)
- ¼ tsp vanilla extract (optional)
Instructions:
- Cinnamon Sugar Preparation: In a bowl, combine brown sugar with cinnamon and set aside.
- Apple Filling Preparation: After cleaning, peeling, and dicing the apples, mix them with sugar, cinnamon, and optional ginger. Set this mixture aside.
- Bread Preparation:
- Preheat your oven to 350°F (175°C). Line a 9x5-inch or 8x4-inch loaf pan with parchment paper, ensuring there's overhang on two sides for easy bread removal.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Set this mixture aside.
- In a large bowl, cream the butter and granulated sugar until it's light and fluffy. This should take about 2 minutes.
- Add the eggs, one by one, into the creamed mixture, followed by the vanilla extract.
- Slowly mix in half of the dry ingredient mixture until barely combined.
- Incorporate the sour cream and milk, then add the remaining dry ingredients. Remember not to overmix.
- Layer half the batter in the prepared pan. Add half the apple filling, then sprinkle half the cinnamon sugar. Repeat this layering with the remaining ingredients.
- Bake for 45-60 minutes, but start checking from the 40-minute mark. The bread is ready when a toothpick inserted comes out mostly clean (a few crumbs are acceptable).
- For the Icing: Sift powdered sugar into a bowl. Add milk (or heavy cream) and vanilla extract, then whisk together. Once the bread is fully cooled, drizzle the icing over the top.
Notes:
- Ensure apple cubes are small for thorough baking.
- Overmixing can affect the bread's texture. Mix just until ingredients combine.
- Baking times might differ based on the type of apples, pan size, and oven variations. Monitor closely without frequently opening the oven.
- Store the bread in a sealed container in the refrigerator for up to 5 days. Warm slightly or bring to room temperature before serving.