Ingredients
Equipment
Method
Prep and bake the loaf
- Preheat the oven to 350°F and line a 9x5-inch loaf pan with parchment or lightly grease it so the loaf releases easily.
- Whisk the melted butter, brown sugar, eggs, and sour cream until smooth and glossy.
- Stir in the all-purpose flour mixture with baking powder, baking soda, salt, and 2 teaspoons ground cinnamon, then fold until just combined.
- Fold in the peeled and diced apples so the pieces are evenly distributed through the thick batter.
- Pour the batter into the prepared loaf pan and bake for 55 minutes, until a toothpick in the center comes out mostly clean and the top looks golden.
Glaze and finish
- Cool the loaf slightly, about 10 minutes, so the glaze stays on top instead of melting away.
- Stir together powdered sugar, milk, and 1/2 teaspoon cinnamon until thick but pourable, then drizzle over the warm loaf for a crackling finish.
Notes
Dice the apples small so they bake through evenly and keep the crumb juicy. Store covered at room temperature up to 2 days or refrigerate up to 5 days; warm slices briefly for a fresher texture. Freezing is yes—wrap tightly and freeze up to 2 months, thaw overnight in the fridge. For a lighter option, use reduced-fat sour cream and swap half the butter for neutral oil if desired.