o make the Apple Filling, combine the diced
apples, cinnamon, and granulated sugar in a medium-sized bowl. Once the apples are evenly coated, stir. While you make the bread batter, set aside to let the flavors merge.
Prepare the Batter for the Bread:
Set the oven temperature to 350°F (175°C). Line a 9-by-5-inch loaf pan with parchment paper or grease and
flour it.
Beat the softened butter and granulated sugar in a sizable mixing basin until the mixture is light and fluffy.
One egg at a time, adding and beating thoroughly after each addition. Add the vanilla extract and stir.
Mix the flour and baking powder in an other basin. Add the flour combination to the wet components gradually, starting and finishing with the flour mixture and alternating with the milk. Take care not to overmix; only mix until barely mixed.
Put the Bread Together:
Evenly put half of the batter into the loaf pan that has been prepped.
Gently push half of the apple mixture into the batter on top of the batter.
Over the apples, scatter the cinnamon sugar swirl mixture.
After covering the apple layer with the remaining batter, gently press the remaining apples into the batter.
Prepare the Bread:
The loaf pan should be baked for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean, after the oven has been preheated. You can tent the bread with aluminum foil for the final ten to fifteen minutes of baking if the top of the bread browns too quickly.
After baking, take the bread out of the oven and let it cool for about fifteen minutes in the pan. After that, move it to a wire rack to finish cooling.
Get the glaze ready: While the bread cools, make the glaze by combining the milk, vanilla essence, and powdered sugar in a small dish and whisking until smooth. After the bread has cooled, pour the glaze over it, letting it run down the sides.
