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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 Granny Smith apple, peeled, cored, and diced (about 1/2-inch cubes)
Glaze:
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1/3 cup powdered sugar, sifted
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1–2 teaspoons hot water
Instructions
1. Preheat the Oven
Set your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it well, and set aside.
2. Make the Cinnamon Mixture
In a small bowl, combine the brown sugar, cinnamon, and nutmeg (if using). Set aside.
3. Mix the Batter
In a large bowl, whisk together the granulated sugar, melted butter, sour cream, eggs, milk, and vanilla until smooth.
In a separate bowl, stir together the flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined—avoid overmixing.
4. Add the Apples
Fold in most of the chopped apples, saving a small portion for topping.
5. Layer the Batter
Pour half the batter into the prepared loaf pan and smooth the top. Sprinkle with half of the cinnamon-sugar mixture and gently swirl using a butter knife.
Repeat with the remaining batter, cinnamon mixture, and reserved apples. Swirl again on top.
6. Bake
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Loaf
Let the bread cool in the pan for 10–20 minutes before transferring it to a wire rack to cool completely.
8. Glaze & Serve
In a small bowl, mix the sifted powdered sugar with 1–2 teaspoons of hot water until smooth and pourable. Drizzle over the cooled loaf and let the glaze set for about 5–10 minutes before slicing and serving.