Ingredients:
8 tablespoons butter, room temperature
1/2 cup granulated sugar
2 large eggs
1/4 cup whole milk
1/4 cup sour cream
2 teaspoons vanilla extract
1 1/2 cup Bob’s Red Mill gluten-free 1-to-1 baking flour
1 1/2 teaspoons baking soda
2 granny smith apples, peeled, cored and chopped into small bite size cubes
3/4 cup dark brown sugar
2 teaspoons ground cinnamon
Icing:
3 tablespoons butter
2 tablespoons whole milk
1/2 teaspoon vanilla extract
pinch of salt
1 cup powdered sugar
Directions:
1. Preheat oven to 350 degrees F. Grease a 9-inch x 5-inch bread loaf pan and line the bottom and sides with parchment paper, making sure that 2 sides have at least a 2-inch overhang for easy removal. Click on the following link to see my blog on how to cut parchment paper to seamlessly fit a bread loaf pan. One Sheet Parchment Paper Hack
2. In the mixing bowl of a stand mixer, using a paddle attachment. Beat butter and granulated sugar. Add eggs one at a time, beating until incorporated. Add milk, sour cream and vanilla. Mix until combined.
3. In a medium bowl, whisk flour and baking soda. Add flour mixture to the stand bowl mixture. Mix on low, then increasing speed until combined.
4. In a large bowl, add apples, 1/2 cup of dark brown sugar and cinnamon until combined. Set aside the other 1/4 cup of dark brown sugar for later.
5. Using a flat rubber spatula, spread half of the stand mixing batter into the prepared loaf pan, covering the bottom evenly. Add half of the apple mixture evenly over the top. Using a spoon, drop and spread the remaining batter as well as you can over the top. Spread the remaining apple mixture over the top and then sprinkle the remaining 1/4 cup of dark brown sugar over the top.
6. Bake for 65 minutes, remove pan from oven to a wire rack for 10 minutes. Lift out the bread from the pan using the parchment overhang to a large plate. Using a knife or scissors, cut the parchment paper off, but leaving the bottom parchment intact. (Trying to remove the bottom parchment paper just results in a fall apart bread. So just leave it on until you slice the bread into individual serving slices).
7. After the bread has cooled for 30 minutes, it’s time to make the icing. In a small saucepan on medium low heat, add butter until melted. Whisk in milk, vanilla and salt. Whisk in powdered sugar, 1/4 cup at a time until combined. Drizzle over the top of the bread and use a flat rubber spatula to spread evenly over the top.
Notes: Important to use parchment paper for the bread loaf pan. I have made this bread a number of times by heavy greasing the pan or heavy greasing and flouring the pan. Each time the bottom of the bread adhered to the pan and came out in pieces. Parchment paper worked the best.