Apple Fritter Loaf

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with nonstick cooking spray. (5 minutes)

In a medium bowl, combine the chopped apples, 2 tablespoons of white sugar, and 1 teaspoon of cinnamon. Toss to coat evenly. In a separate small bowl, mix the brown sugar with the remaining 1 teaspoon of cinnamon. In a third bowl, whisk together the flour and baking powder. Set all three bowls aside. (10 minutes)

In a large bowl, cream together the softened butter and the remaining 2/3 cup of white sugar using an electric mixer until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour. Mix until just combined. Do not overmix. (10 minutes)

Pour half of the batter into the prepared loaf pan. Spread half of the apple mixture evenly over the batter, then sprinkle half of the brown sugar mixture over the apples. Gently press the apples into the batter. Pour the remaining batter into the pan, top with the remaining apples and brown sugar mixture, and gently press the apples into the batter. (5 minutes)

Bake in the preheated oven for 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the loaf is browning too quickly, tent it loosely with aluminum foil during the last 15-20 minutes of baking. (1 hour 15 minutes)

Remove the loaf from the oven and let it cool in the pan for 20 minutes before transferring it to a wire rack to cool completely. (20 minutes)

While the loaf is cooling, prepare the glaze. In a small bowl, whisk together the confectioners' sugar and 1 tablespoon of milk until smooth. Add more milk, a teaspoon at a time, until the glaze reaches your desired consistency. Once the loaf is completely cool, drizzle the glaze evenly over the top. (5 minutes)