Step 1

Preheat the oven to 350°F. Coat a 9x5 nonstick loaf pan flour-based baking spray (such as Baker’s Joy or Pam). Alternatively, grease and flour the pan.

Step 2

In the bowl of an electric mixer (I used a hand-held mixer) cream together the butter and sugar. Add the eggs one at a time, mixing well with each addition. Mix in the vanilla extract.

Step 3

In a separate mixing bowl, whisk together the flour, baking powder, and salt. Add it to the creamed mixture, beating on low speed, alternately with the milk. Begin and end with the flour mixture. Set aside.

Step 4

Mix the apples, cinnamon, and sugar in a bowl.

Step 5

Toss to coat.

Step 6

Mix the brown sugar, cinnamon, and pecans in a bowl.

Step 7

Stir well to combine.

Step 8

Spread 1/3 of the bread batter into the bottom of the prepared loaf pan. Top with 1/3 of the apples, and sprinkle over 1/3 of the cinnamon-brown sugar mixture. Tamp the mixture down with the back of a spoon.

Step 9

Spread another 1/3 of the batter over the apples and brown sugar mixture. Do this with two spoons, placing dollops of batter over the sugared surface (see image in blog post), and spread using a mini spatula if you have one. Top with another 1/3 of apples and another 1/3 of the brown sugar mixture. Tamp down.

Step 10

Finally, spread the last 1/3 of batter over the last layer (dolloping as before) and finish with the final 1/3 of apples and 1/3 of brown sugar mixture.

Step 11

Bake for 1 hour, or until the top is deeply browned and crusty and a toothpick tester inserted near the center comes out clean. If the top starts to overbrown, tent with aluminum foil.

Step 12

Let the bread loaf stand for about 10 minutes before turning it out to a cooling rack.

Step 13

In a medium bowl, whisk together the confectioners’ sugar and 1 tablespoon of boiled cider (or apple cider, if using). Add the milk and mix until a thick pourable glaze is formed (you may need more or less milk, add it a little at a time). Drizzle or pour the glaze over the loaf and sprinkle the center with chopped pecans.

Step 14

Store the bread covered in plastic wrap at room temperature for up to 2 days. Refrigerate for longevity, up to a week. Bring bread slices to room temperature before serving.