Amish apple fritter bread

Generously butter a loaf dish and line it with parchment paper (optional).

Without peeling or coring, cut slices off the apples around the core, stack them, cut into about quarter-inch strips, then across into small cubes.

In a bowl, toss the apples with cinnamon, ground ginger and a generous amount of brown sugar; mix with a spatula and let macerate 10 to 15 minutes.

Whisk together the all-purpose flour, salt and baking soda.

Toss the apples again and let them sit about five minutes more.

Whisk the white sugar, egg, vanilla extract, vegetable oil and sour cream enthusiastically for about a minute.

Stir in about 75% of the apple mixture, reserving 25% for the top.

Add the dry ingredients and mix briefly with a spatula only until the flour barely disappears, to avoid overmixing.

Scrape the batter into the prepared loaf dish and spoon the reserved apples evenly over the top.

Tap the dish on a towel to knock out air pockets.

Bake in the upper center of a 350 degree oven for about 50 to 60 minutes, until a bamboo skewer comes out clean.

Cool 15 to 20 minutes, remove from the dish, peel off the parchment and cool completely on a rack.

Whisk powdered sugar, a little vanilla extract and a splash of milk into a smooth icing; add sugar to thicken or milk to thin. It should hold a sharp line yet drip down the sides.

Variation: use lemon juice or apple cider instead of the milk in the icing.

Ice the loaf; chill before serving if desired, then slice.