Preheat the oven to 350°F. Spray an 8½ x 4½-inch metal loaf pan with Baker’s Spray and set it aside.

In a small bowl, stir together the chopped apples, light brown sugar, all-purpose flour, and apple pie spice blend to create the apple cinnamon filling. Set aside.

In a medium bowl, stir together the all-purpose flour, baking powder, baking soda, and salt. Set flour mixture aside.

In a large mixing bowl, beat together on medium speed with an electric mixer, the unsalted butter and sugar for 1 minute or until light and fluffy.

Add the egg and vanilla extract to the butter mixture and beat for an additional 30 seconds or just until fully incorporated.

Add half of the dry ingredients to the butter mixture and beat on low until just combined.

Add the buttermilk to the batter and beat again, on low speed, just until fully incorporated. You may need to scrape down the bottom and sides of the bowl with a mixing spoon between additions.

Add the remaining half of the dry ingredients to the batter and beat just until combined. Do not overmix your batter.

Spread half of your batter into the bottom of your prepared loaf pan in an even layer with a mixing spoon. Your batter will be thick.

Spoon about two-thirds of your apple filling onto the first layer of batter in your pan. Spread it out evenly.

Top with the remaining batter and spread it out so that all the apples are covered and you have an even layer.

Spoon the remaining chopped apple mixture over the top of the batter and, using a butter knife or offset spatula, swirl the batter very carefully. You do not want to mix it all completely together. Make sure that all the apple pieces are mostly covered to avoid burning them while baking.

Bake in the preheated oven for 30 minutes uncovered. Tent your bread with a piece of aluminum foil for the additional bake time to help prevent it from getting too brown. Bake the bread for an additional 20 minutes covered or until a toothpick inserted into the center of the loaf comes out clean. Total bake time 50-55 minutes depending on oven temperature.

Allow your bread to cool in the pan on the counter for 10-20 minutes, then transfer it to a cooling rack to cool completely at room temperature for about 1 hour.

While your bread is cooling, you can make your glaze by stirring together the sifted powdered sugar and heavy cream until smooth and a pourable consistency. You may need to add a little extra powdered sugar if it is too loose (start with 2 tablespoons) or heavy cream if too thick (start with 1 teaspoon) until you have your desired consistency.

You can spoon, or pour, your glaze over the completely cooled loaf of apple fritter bread. You will want to allow your glaze to set for 15 minutes to firm up before slicing and serving your bread.