1. Prepare the Oven and Loaf Pan: Setting the Stage for Baking

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare Pan: Prepare a 9×5-inch loaf pan with non-stick cooking spray, ensuring all sides and the bottom are coated. The recipe author mentions that you can use “cake release,” suggesting a homemade or store-bought pan release agent.
   • Tip: For easy removal, you can also line the loaf pan with parchment paper, leaving an overhang on the two long sides.

2. Prepare the Apple Mixture: Creating a Sweet and Spiced Filling

1. Combine Ingredients: In a medium mixing bowl, combine the chopped apples, light brown sugar, ground cinnamon, and ground ginger.
2. Mix Well: Toss the ingredients together until the apples are evenly coated with the sugar and spices.
3. Set Aside: Set the apple mixture aside while you prepare the batter.

3. Make the Batter: Combining Wet and Dry Ingredients

1. Combine Wet Ingredients: In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until well combined.
2. Whisk Dry Ingredients: In a separate large bowl (or the same bowl you used for the apples, cleaned out), whisk together the all-purpose flour, baking soda, and kosher salt.
3. Gradually Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula or wooden spoon until almost completely mixed in. Do not overmix.
   • Tip: It’s okay if there are a few streaks of flour remaining.

4. Fold in Apples: Incorporating the Flavorful Fruit

1. Add Apples: Add ¾ of the prepared apple-cinnamon mixture to the batter.
2. Fold Gently: Gently fold the apples into the batter using a rubber spatula, being careful not to overmix.

5. Assemble and Bake: Creating a Beautiful and Delicious Loaf

1. Pour Batter into Pan: Pour the batter into the prepared loaf pan and spread it evenly using a spatula.
2. Top with Remaining Apples: Sprinkle the remaining apple chunks evenly over the top of the batter.
3. Bake: Place the loaf pan in the preheated oven.
4. Baking Time: Bake for 50-55 minutes.
   • Check for Doneness: The bread is done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. The top should be golden brown. The internal temperature should be 200°F (93°C).
   • Tip: If the top of the bread starts to brown too quickly, you can loosely cover it with a piece of aluminum foil for the last 5-10 minutes of baking.

6. Cool and Glaze (Optional): The Finishing Touch

1. Cool in Pan: Remove the loaf pan from the oven and let the bread cool in the pan for at least 30 minutes. The recipe author personally likes waiting an hour or until it’s at room temperature. This allows the bread to firm up and makes it easier to remove from the pan.
2. Prepare Glaze (Optional): While the bread is cooling, prepare the optional powdered sugar glaze. In a small mixing bowl, whisk together the sifted powdered sugar, vanilla extract, and milk until smooth. Add more or less milk to achieve your desired consistency.
3. Remove from Pan: Once the bread has cooled, carefully remove it from the loaf pan.
4. Glaze: Drizzle the glaze generously over the top of the bread just before serving.