Apple Bread

Place the apples, brown sugar, butter, cinnamon, and salt in a small skillet over medium-low heat.

Cook, stirring, until the apples have softened slightly (approx. 3 to 5 minutes).

Toss the melted butter, flour, sugar, cinnamon, and salt together with a fork until combined (the mixture may seem doughy when warm but it will become more crumbly as it cools).

Whisk the flour, brown sugar, baking powder, cinnamon, and salt together in a large mixing bowl.

Create a well in the center of the mixture and pour in the sour cream, melted butter, eggs, and vanilla.

Starting in the center and working your way outward, whisk the liquid ingredients together, gradually drawing the dry ingredients into the mixture.

Continue to mix until the batter has just barely incorporated (do not overmix or your bread could come out tough).

Preheat the oven to 425 degrees F and generously mist a 9x5-inch metal** loaf pan with non-stick spray.

Spread about 2/3 of the bread batter into the bottom of the pan.

Top with the apple filling, then layer on about half the streusel.

Spread the remaining bread batter over the streusel, then top with the remaining streusel and bake for 10 minutes.

Lower the oven temperature to 350 degrees F and continue to bake until a skewer inserted in the center of the bread comes out clean or with a few moist crumbs (approx. 1 hour and 15 minutes). Lightly cover the top with foil if the crumb topping is becoming too brown before the bread is fully baked in the center.

Drizzle the salted caramel icing over the top of the bread.

Cool completely before slicing.

Stir the powdered sugar and salted caramel sauce together until smooth, adding milk as needed to get a drizzly consistency.