Dutch Apple Bread

For the Bread:

1 cup granulated sugar

2 large eggs

1/2 cup (1 stick) unsalted butter, softened

1/2 cup milk

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 cups peeled, chopped apples (about 2 medium apples)

For the Topping:

1/4 cup granulated sugar

1/4 cup brown sugar, packed

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons unsalted butter, cold and cubed

For the Glaze:

1/2 cup powdered sugar

1-2 tablespoons milk

1/4 teaspoon vanilla extract

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Prepare Bread Batter:

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Mix in the milk and vanilla extract until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Gently fold in the chopped apples.

In a small bowl, combine the granulated sugar, brown sugar, cinnamon, and nutmeg.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Pour the bread batter into the prepared loaf pan and spread it evenly.
Sprinkle the topping mixture evenly over the batter.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to make the glaze. Drizzle the glaze over the cooled bread.

Enjoy!