Apple Fritter Breads

Mix the apples with the granulated sugar, cinnamon, nutmeg, and cornstarch; set aside.

Mix together the brown sugar, cinnamon, and nutmeg for the topping; set aside.

Preheat oven to 350°F. Spray one 9x5-inch loaf pan with nonstick cooking spray. Or you can use 6 mini loaf pans like I did. (My pans are about 2.5" x 3.75" each.)

In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition, then add in the vanilla and mix until incorporated. Use a rubber spatula to gently fold in the applesauce until combined.

In a separate bowl, whisk together the flour, baking powder, and salt.

Add the flour mixture to the wet ingredients and stir until just combined. Then stir in the milk until incorporated. (The batter will be lumpy. Be careful not to overmix.)

Spoon a layer of the batter evenly into the bottom of each well of the prepared pan. Add a layer of the apple mixture, and then sprinkle with a layer of the brown sugar topping. Spoon another layer of the batter on top of the apple layer, followed by another layer of the apples. Then evenly sprinkle the tops with the remaining brown sugar topping. Lightly press the apples into the batter using the back of a spoon.

If using mini loaf pans, bake the breads for about 30-35 minutes. If using a standard loaf pan, bake the bread for about 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the breads cool in the pan(s) for about 10 minutes, and then turn out onto a wire rack. Allow the breads to cool completely before glazing.

Whisk together the confectioners’ sugar, milk, and vanilla until smooth. Drizzle the glaze over the cooled breads.