Apple Fritter Bread with Cinnamon Glaze for 10 Servings

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line with parchment paper. Note: Parchment slings allow for easy removal without damaging the crust.
2. In a medium bowl, toss the diced apples with the brown sugar and 1 teaspoon of ground cinnamon. Let the mixture sit for 10 minutes until the apples look glossy and syrupy.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is pale and fluffy. This takes about 3 minutes of active mixing.
4. Whisk in the eggs one at a time, followed by the vanilla extract and sour cream until the batter is smooth and ivory colored.
5. Gently fold in the all purpose flour, baking powder, and sea salt until no dry streaks remain. Note: Stop mixing the moment the white bits disappear to keep the bread tender.
6. Pour half of the batter into the prepared loaf pan. Top with half of the cinnamon apple mixture, spreading it to the edges.
7. Layer the remaining batter on top, followed by the rest of the apple mixture. Use a knife to lightly swirl the apples into the batter until you see ribbons of cinnamon sugar.
8. Bake for 50 minutes until a toothpick inserted into the center comes out clean and the top feels springy.
9. Allow the bread to cool in the pan for 15 minutes until the structure sets before moving to a wire rack.
10. Prepare the glaze by whisking together powdered sugar, milk, and the remaining 1/4 teaspoon of cinnamon. Drizzle over the cooled bread until it cascades down the sides.