By: Mairyn Boone
Photo from Kathy McDaniel
Recipe from Kathy McDaniel
INGREDIENTS
BREAD:
· 1-1/2 cups of all-purpose flour
· 1-1/2 teaspoons baking powder
· ½ teaspoon salt
· ½ cup unsalted butter, softened (1 stick)
· ½ cup granulated sugar
· 2 teaspoons vanilla extract
· 2 large eggs
· ½ cup milk
APPLE MIXTURE:
· ½ cup light brown sugar, packed
· 1-1/2 teaspoons ground cinnamon
· 1 large apple, peeled, cored, and chopped into small pieces
TOPPING:
· 2 tablespoons brown sugar
· ¼ teaspoon ground cinnamon
GLAZE:
· ¾ cups confectioners’ sugar
· ¼ teaspoon ground cinnamon
· 2 tablespoons water
INSTRUCTIONS
· Preheat the oven to 350 degrees Fahrenheit. Grease and flour an 8.5 x 4.5 inch loaf pan.
· In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
· Using an electric handheld or stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla together, on medium-high speed until smooth and pale (about 3-4 minutes). Scrape down the sides and the bottom of the bowl with a rubber spatula as needed.
· Beat in the eggs, one at a time, until incorporated.
· With the mixer on low speed, add about half of the flour mixture, alternating with half the milk. Add the remaining flour mixture and milk and mix to combine.
· In a mixing bowl, combine the brown sugar, ground cinnamon, and apples. Set aside.
· To make the topping, in a small bowl combine the brown sugar and cinnamon. Set aside.
· Pour half of the batter into the prepared loaf pan and top it with half of the apple mixture. With a knife or a skewer, swirl through the batter lightly. Don’t over do it. The bread looks better when it has a beautiful, thick layer of fruit and cinnamon sugar in the middle.
· Pour the remaining batter on top and then the remaining apple mixture. With a knife or skewer, swirl through the batter a couple of times in both directions. Sprinkle the cinnamon sugar batter on top.
· Bake for about 45 to 55 minutes or until a cake tester or toothpick inserted into the center comes out clean. Only a few moist crumbs should attach to the cake tester or toothpick due to the soft apples in the center.
· Remove the bread from the oven and allow it to cool for about 15-20 minutes. While the bread is cooling, whisk together the glaze ingredients. Remove the bread from the pan and place it on a cooling rack. Drizzle the glaze over the bread. Let the bread cool completely before slicing.
