Apple Fritter Bread | Fall Baking

Brown Sugar/Cinnamon Mixture:
1/3 cup light brown sugar
1 teaspoon ground cinnamon
Bread Loaf
1/2 cup butter softened
2/3 cup granulated sugar
2 eggs room temp
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk or almond milk room temp
Chopped Apple Mixture
2 large apples any kind, peeled and chopped small, but not fine. Then toss apples with 2 tablespoons granulated sugar and 1 teaspoon cinnamon just before adding it to the bread mixture.
Old-Fashioned Creme Glaze
1/2 cup of powdered sugar
1-3 tablespoons of milk or cream- depending on thickness of glaze wanted. For more apple fritter style like the apple fritter donut- use more milk for a thinner glaze that you can pour over the whole loaf.
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1.Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.
2.Mix 1/3 cup brown sugar and 1 teaspoon cinnamon together in a bowl. Set aside.
3.Combine & whisk 1 & 1/2 cups flour and 1 & 3/4 teaspoons baking powder together in another bowl and set aside.
4.In another medium-sized bowl, beat 2/3 cup granulated sugar and 1/2 cup softened butter together using an electric mixer until smooth and creamy.
5.Beat in 2 eggs, one at a time until blended in; add in 1 & 1/2 teaspoons vanilla extract and mix in.
6.Add the flour mixture into creamed butter mixture and mix until blended.
7.Mix 1/2 cup milk into batter and continue mixing until smooth.
8.Pour half the batter into the prepared loaf pan; add half the chopped apple mixture with the sugar and cinnamon added in.
9.Sprinkle 1/2 of the brown sugar/cinnamon mixture you set aside earlier, on top of apple layer.
10.Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
11.Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
12.Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 60 minutes.
13.To make glaze, mix 1/2 cup powdered sugar and 1 to 3 tablespoons milk or cream together until well mixed. (Place mixture in microwave for 10 seconds to get it pourable if it needs a boost.)
14.Let loaf rest in pan for about 15 minutes before removing from pan to let cool off completely on a cooling rack. Drizzle with glaze.
If you want more glaze, make a double batch