Make Apple Fritter Bread

Preheat your oven to 350 degrees F. Prepare your loaf pan with nonstick spray or cake release.

In a medium mixing bowl, mix the chopped apples, brown sugar, cinnamon, and ginger together. Set aside.

2 medium baking apples,½ cup light brown sugar,2 teaspoon ground cinnamon,1 teaspoon ground ginger

In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until well combined.

1 large egg,⅓ cup white granulated sugar,¼ cup vegetable oil,¼ cup full-fat sour cream,2 teaspoon vanilla extract

In a separate bowl, whisk together flour, baking soda, and kosher salt, then add it to the bowl of wet ingredients. Use a rubber spatula or wooden spoon to mix the in dry ingredients until almost completely mixed in.

1 cup all-purpose flour,1 teaspoon baking soda,½ teaspoon kosher salt

Fold in ¾ the amount of the apple-cinnamon mixture into the batter, then pour into your prepared loaf pan.

Top the apple fritter bread with the remaining apple chunks and bake for 50-55 minutes, or until the internal temperature is 200 degrees F.

Let the cake cool in the pan for at least 30 minutes before serving. I personally like waiting an hour or until it's room temperature.

Make the Powdered Sugar Glaze

In a small mixing bowl, whisk together the powdered sugar, vanilla extract, and milk until it comes to a smooth consistency. If it's too thin for your liking, sift in a little more powdered sugar.

1 cup powdered sugar,1 teaspoon vanilla extract,3 tablespoon milk

Pour the glaze over the fritter bread generously right before serving.