• Preheat oven to 350F. Spray an 8×4-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

Apple-Cinnamon Mixture:

• To a small bowl, add all ingredients, and stir to combine; set aside.

Cinnamon-Brown Sugar Mixture:

• To a small bowl, add both ingredients, and stir to combine; set aside.

Bread:

• To a large bowl, add the egg, sugar, and whisk vigorously until smooth and combined, about 1 minute.
• Add the oil, sour cream, vanilla, and whisk until smooth and combined.
• Add the flour, baking soda, salt, and stir until just combined, don’t overmix.
• Turn half the batter out into prepared pan, smoothing the top lightly with a spatula; set remainder aside. Note that there isn’t lots of batter so make sure not to add more than half.
• Evenly sprinkle half the apples over batter in an even, flat layer; set remainder aside.
• Evenly sprinkle half the cinnamon-brown sugar over the apples; set remainder aside.
• Add the remaining batter, smoothing the top lightly with a spatula, making sure to push it into all corners.
• Evenly sprinkle the remaining apples.
• Evenly sprinkle the remaining cinnamon-brown sugar.
• Place loaf pan on a baking sheet as insurance against overflowing apple juice and bake for about 40 to 48 minutes (I baked 43 minutes), or until top is domed, set, and toothpick inserted in the center comes out clean or with a few moist crumbs but no batter, noting that if you go down too far you’ll hit juicy apples. The apples on top will be juicy with slight bubbling. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
• Allow pan to cool on top of a wire rack for at least 30 minutes (I cooled overnight in the pan) before turning out onto rack to cool completely before glazing.

Glaze:

• In a small bowl, add the confectioner’s sugar and slowly drizzle in the milk, whisking until smooth and combined. Add milk as necessary for desired consistency.
• Evenly drizzle glaze over bread before slicing and serving. Extra glaze can be spread on the cut surface of the bread like you’d spread butter on toast; or you can halve the glaze recipe if you’re not a glaze person. I’m comfortable keeping glazed items at room temp, but if you’re not, drizzle glaze only over portion of bread you plan to consume immediately.