• Preheat the oven to 325°F. Grease with non-stick cooking spray or line with parchment paper a 8 1/2 inch x 4 1/2 inch loaf pan. Set aside.

Apple Filling

• Combine the chopped apples, brown sugar and ground cinnamon in a small bowl. Set aside.
  2 apples, 2 tablespoons brown sugar, 1 teaspoon ground cinnamon

Cinnamon Sugar

• Combine the brown sugar and ground cinnamon in a small bowl. Set aside.
  2 tablespoons brown sugar, 1 teaspoon ground cinnamon

Cake Batter

• Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat until light and fluffy, about 5 minutes.
  1/2 cup salted butter, 1 cup granulated sugar
• Add the eggs, one at a time, and vanilla extract and beat until well combined, scraping the sides of the bowl as necessary.
  2 eggs, 1 teaspoon vanilla extract
• Gradually alternate adding the flour and milk a little at a time and mix until well combined.
  2 cups self-rising flour, 2/3 cup whole milk
• Spoon half of the batter into the prepared loaf pan. Top with half the apple mixture, then sprinkle over half of the cinnamon sugar mixture. Spoon over the remaining batter, top with the remaining apple mixture, and sprinkle over the remaining cinnamon sugar.
• Bake the apple bread for 1 hour, or until lightly golden and cooked through and the internal temperature reaches 190°F on a food thermometer inserted into the center. If the bread is browning before the bake time is up, loosely cover it with aluminum foil.
• Allow to cool completely in pan.

Glaze

• To make the glaze, combine the powdered sugar, butter and boiling water in a small mixing bowl. Stir until smooth and well combined, very gradually adding more water if necessary to achieve a drizzling consistency.
  1 cup powdered sugar, 2 tablespoons boiling water, 1 tablespoons butter
• Remove the bread from the pan, place on a serving plate and drizzle the glaze over the top.
• Slice and serve.