Apple Fritter Bread
1 large apple or 2 small peeled, cored, and diced into 1/4-inch pieces (about 1 heaping cup when diced; try Fuji, Gala, Envy, Honeycrisp or similar)
1 tablespoon granulated sugar
1 heaping teaspoon cinnamon
Cinnamon-Brown Sugar Mixture
1/4 cup light brown sugar, packed
1 heaping teaspoon cinnamon
1 large egg
1/3 cup granulated sugar
1/4 cup canola or vegetable oil
1/4 cup sour cream or Greek yogurt (lite okay)
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt, or to taste
1 cup confectioners' sugar
about 2 to 3 tablespoons cream or milk, or as necessary for consistency
Preheat oven to 350F. Spray an 8x4-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Updated to add: some readers have made this successfully in a 9x5 pan, while others who've tried using a 9x5 haven't had enough batter. Using an 8x4 should guarantee enough batter to properly fill the pan.
Apple-Cinnamon Mixture- To a small bowl, add all ingredients, and stir to combine; set aside.
Cinnamon-Brown Sugar Mixture - To a small bowl, add both ingredients, and stir to combine; set aside.
Bread - To a large bowl, add the egg, sugar, and whisk vigorously until smooth and combined, about 1 minute.
Add the oil, sour cream, vanilla, and whisk until smooth and combined.
Add the flour, baking soda, salt, and stir until just combined, don't overmix.
Turn half the batter out into prepared pan, smoothing the top lightly with a spatula; set remainder aside. Note that there isn't lots of batter so make sure not to add more than half.
Evenly sprinkle half the apples over batter in an even, flat layer; set remainder aside.
Evenly sprinkle half the cinnamon-brown sugar over the apples; set remainder aside.
Add the remaining batter, smoothing the top lightly with a spatula, making sure to push it into all corners.
Evenly sprinkle the remaining apples.
Evenly sprinkle the remaining cinnamon-brown sugar.
Place loaf pan on a baking sheet as insurance against overflowing apple juice and bake for about 40 to 48 minutes (I baked 43 minutes), or until top is domed, set, and toothpick inserted in the center comes out clean or with a few moist crumbs but no batter, noting that if you go down too far you'll hit juicy apples. The apples on top will be juicy with slight bubbling. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through. Baking times could range dramatically based on type of apples used and their juiciness, climate, pan size used, oven variance, etc. Bake until your bread is done.
Allow pan to cool on top of a wire rack for at least 30 minutes (I cooled overnight in the pan) before turning out onto rack to cool completely before glazing.
Glaze - In a small bowl, add the confectioner's sugar and slowly drizzle in the milk, whisking until smooth and combined. Add milk as necessary for desired consistency.
Evenly drizzle glaze over bread before slicing and serving. Extra glaze can be spread on the cut surface of the bread like you'd spread butter on toast; or you can halve the glaze recipe if you're not a glaze person. I'm comfortable keeping glazed items at room temp, but if you're not, drizzle glaze only over portion of bread you plan to consume immediately. Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months