Apple Cinnamon Bread

Topping

1. Preheat oven to 350 degrees F.  Grease 9×5 loaf pan with nonstick cooking spray. Line the pan with a piece of parchment paper allowing the parchment paper to hang over the sides of the pan. Clip them in place with binder clips.
2. In small bowl, add the brown sugar and cinnamon. Stir until well combined and set aside.

Bread

1. In a medium mixing bowl, add the flour, baking powder, and salt.  Whisk until well combined. Set aside.
2. In a large mixing bowl, add butter, brown sugar and granulated sugar. Beat with a hand mixer on medium speed for 1 to 2 minutes until light and fluffy.  Add in the vanilla extract and then the eggs one at a time. Beat on medium speed until each egg is incorporated. Scrape down the sides and bottom of the bowl before adding the next.
3. Add half of dry ingredients to the wet ingredients. Beat on low speed just until combined.
4. Add remaining dry ingredients and beat just until combined.  Do not overmix.
5. Add the milk and beat until just combined. Scrape down the sides and bottom of the bowl.
6. Set aside 1/4 cup chopped apples for the top of the bread and fold the remaining apples into the batter until evenly distributed.
7. Pour half of the batter into the prepared loaf pan. Give it a few taps on the counter to flatten the batter out.
8. Sprinkle 3/4 of the cinnamon sugar mixture on top of the batter.
9. Add the remaining batter to the loaf pan covering up all of the cinnamon sugar. You can add it by the spoon fulls to have more control of where the batter goes.
10. Top the batter with the remaining apples and sprinkle the cinnamon sugar on top of the apples and batter.
11. Place in the preheated oven and bake 50-60 minutes or until a skewer or knife that’s inserted in the middle of the bread comes out clean or with moist crumbs.
12. Remove from oven and let cool for at least 10 minutes before removing from pan.  Once the bread has cooled, turn out onto a wire rack to cool completely. Prepare the glaze while the bread is cooling.

Glaze

1. In small bowl, add the powdered sugar and milk. Whisk until combined and a glaze that has a drizzling consistency has formed. You can add an additional small amount of milk to thin the glaze or powdered sugar to thicken the glaze.
2. Using a sandwich bag with a small hole cut in the corner or a spoon, drizzle the glaze over the bread and allow the glaze to crust.
3. Store in an airtight container in the refrigerator for 5 to 7 days or at room temperature for 2 to 3 days.