Instructions

• Preheat oven to 350°F. Line a 9x5" bread pan with parchment paper and set aside.
• Chop the Granny Smith apples into about 1/4-inch pieces and place them in a medium bowl. Add 1 tablespoon lemon juice and 2 teaspoons cinnamon, stir to coat, and set the apples aside while you make the batter.
• In a large bowl, cream 1/2 cup softened salted butter and 3/4 cup white granulated sugar until light and fluffy, about 3–4 minutes.
• Add the 3 large eggs, 2 teaspoons vanilla extract, and 1/2 teaspoon salt to the butter mixture and beat until well combined and creamy, about 2–3 minutes, scraping down the sides of the bowl as needed.
• In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.
• Add the flour mixture to the butter mixture alternately with 1/2 cup buttermilk, beginning and ending with the flour mixture, and mix only until just combined.
• Stir in half of the prepared apple mixture. If using, fold in 3/4 cup chopped walnuts.
• Pour the batter into the prepared 9x5" pan and smooth the top. Spread the remaining apples evenly over the batter.
• In a small bowl, combine 1/4 cup brown sugar and 1 teaspoon cinnamon; sprinkle this mixture evenly over the apples on top of the batter.
• Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent loosely with foil.
• Remove the bread from the oven and let it cool in the pan for at least 15 minutes.
• While the bread cools, make the glaze by stirring together 1/2 cup powdered sugar and 1 tablespoon whole milk or cream until smooth.
• Drizzle the glaze over the warm (but not piping hot) bread, then slice and serve.