(Adapted from: Home is Where the Boat Is)
Makes 1 9×5″ loaf
Ingredients:
- 1/3 cup light brown sugar
- 3 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 medium Granny Smith apples, peeled and chopped
- 2/3 cup sugar plus 2 Tbsp
- 1/2 cup (1 stick) butter, softened
- 2 large eggs, room temp
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup milk
Glaze:
- 1 cup powdered sugar
- pinch salt
- 2-3 Tbsp milk
Directions:
- Preheat oven to 350 degrees F.
- Grease and lightly flour 9×5″ loaf pan.
- In small bowl, mix brown sugar and 1 1/2 tsp cinnamon, all the nutmeg, and all the cloves. Set aside.
- In another bowl, toss chopped apples with 2 Tbsp granulated sugar and 1 1/2 tsp cinnamon, set aside.
- In medium/large bowl, beat butter and remaining 2/3 cup granulated sugar together with mixer until light and fluffy, about 3-5 minutes. (I usually get impatient around 2, but can make it to 3.5 if I’m trying hard. Props to you if you make it to 5! Write and tell me, I’ll send you some applause and a gold star.)
- With mixer on medium, add the eggs one at a time (I often forget and dump them both in together, don’t be like me); add vanilla extract.
- In yet another bowl (I know. What are we up to now, four different bowls?) whisk flour, baking powder and salt together.
- Add flour mixture to creamed butter mixture, beat till blended. Mix 1/2 cup milk into batter till smooth.
- Pour half the batter into prepared loaf pan; top with half the chopped apple mixture.
- Sprinkle half the brown sugar/cinnamon mixture on top of the apples.
- Pour/spread remaining batter over apple layer, top with remaining chopped apples, then remaining brown sugar mixture.
- Gently pat apples into batter. Using a table knife or slim spatula, swirl brown sugar mixture through apples (don’t get too carried away… a moderate, restrained swirlage goes a long way here).
- Bake until toothpick inserted in center comes out clean, approximately 60-70 mins. (Cover with foil during last 10 minutes of baking time to prevent overbrowning if needed.)
- Let loaf rest in pan for 15 minutes, then remove gently and let cool completely on wire rack.
- Make glaze: Mix powdered sugar, pinch salt, and 2-3 Tbsp milk to desired consistency, stir till smooth. Drizzle bread with glaze.