Instructions:
- Grease and flour a standard 9 x 5-inch loaf pan. Preheat oven to 350°F (175°C).
- Macerate Apples: In a medium bowl, toss the diced apples with 1/4 cup sugar, cinnamon, nutmeg, and lemon juice. Set aside while preparing the batter.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Fats & Sugar: In a large bowl, using an electric mixer, cream the softened butter and 1 cup of sugar together until light and fluffy (about 3 minutes).
- Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- Combine Wet & Dry: Alternate adding the dry ingredient mixture and the milk to the wet ingredients, beginning and ending with the dry mixture. Mix only until just combined; do not overmix.
- Fold in Apples: Gently fold in the macerated apples and any accumulated juices using a rubber spatula.
- Bake: Pour batter into the prepared loaf pan, smoothing the top. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
- Glaze (Optional): Whisk together the powdered sugar, 2-3 tablespoons of milk/cream, and 1/4 teaspoon vanilla until smooth. Drizzle generously over the cooled Amish Apple Fritter Bread.