Cinnamon Swirl Apple Fritter Bread

Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper and set it aside.
Prepare the cinnamon sugar filling: In a small bowl, mix together the brown sugar, cinnamon, and nutmeg until well combined. Set aside.
In a large bowl, whisk together the granulated sugar, melted butter, sour cream, eggs, milk, and vanilla extract until smooth and fully blended.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
Peel, core, and chop the apple into ½-inch cubes. Reserve a small handful of apple pieces for topping, then fold the rest into the batter.
Pour half of the batter into the prepared loaf pan and spread it evenly.
Sprinkle half of the cinnamon sugar mixture over the batter. Use a butter knife to gently swirl the cinnamon sugar into the batter.
Pour the remaining batter on top, smoothing it out evenly. Scatter the reserved apple pieces over the batter, then sprinkle with the remaining cinnamon sugar. Swirl again with the knife.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool on a wire rack for 10–20 minutes.
While the bread cools, prepare the glaze by whisking the sifted icing sugar with hot water until you reach a smooth, drizzling consistency.
Drizzle the glaze over the loaf and let it set for 5–10 minutes before slicing and serving.