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 brown sugar
2 teaspoons ground cinnamon
Icing:
2 tablespoons whole milk
3 tablespoons butter
1/2 teaspoon vanilla extract
pinch of salt
1 cup powdered sugar
Directions:
1. Preheat oven to 350 degrees F. Grease a 9 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.
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 on low, then increasing speed until combined.
3. In a medium bowl whisk flour and baking soda. Add flour mixture to the egg batter mixture until combined.
4. In a large bowl, combine apples, 1/2 cup of brown sugar (set aside the other 1/4 cup of brown sugar for later) and cinnamon until combined.
5. Using a spatula spread half of the batter into the loaf pan, covering the bottom evenly. Add half of the apple mixture evenly over the top. Using a spoon, evenly 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 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 alone. (this is really a pull apart bread. I’ve found just leave the bottom parchment alone, trying to remove it, the bread ends up in a broken heap of trouble).
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 milk and butter until melted. Whisk in vanilla and salt. Whisk in powdered sugar 1/4 cup at a time until combined. Drizzle over the top of the bread and if you need to, use a spatula to spread evenly over the top.
Notes: So why grease and line the loaf pan with parchment paper? I have made this bread a number of times greasing or greasing/flouring the pan and each time the brown sugar finds its way to the bottom of the pan causing the bread to stick to the bottom of the pan. It has ended in the bread coming out in all kinds of “Jenga the game” parts, so greasing and lining with parchment works the best.