Easy Apple Fritter Bread

Preheat oven to 350°F. Coat a 9×5 inch loaf pan with cooking spray. Line the bottom and up the short sides with parchment paper. Spray again. Set aside.
Peel and dice apple very small, mix in a small bowl with brown sugar and cinnamon. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment combine the butter and granulated sugar on medium speed for 2 minutes. Add in the eggs one at a time and vanilla and mix until blended, scraping the sides of the bowl as necessary.
Mix in the baking powder, salt and half the flour. Mix in the sour cream, followed by the remaining flour.
Pour half of the batter into the prepared pan. Spoon half of the apples on top of the batter, trying not to get the juices. Pour remaining batter on top followed by remaining apples without the juices. You will use the leftover sugary juice for the glaze.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10-15 minutes, then gently run a knife around the edges of the pan to loosen the loaf. Remove the bread from the pan onto a wire rack to cool completely before glazing.
While the bread is cooling you can make the glaze by combining the leftover apple cinnamon juice and ¾ cup of powdered sugar. If needed add a bit of water or extra powdered sugar to get your desired consistency. Drizzle over bread when cooled.