Apple Pie Bread

Bread:

1 cup butter, room temperature
1/2 cup sugar
1 tsp baking soda
1 Tbsp lemon or lime juice
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
2 cups coarsely chopped apples

Crumb Mixture:

1 tsp cinnamon
4 Tbsp flour
4 Tbsp brown sugar
4 Tbsp cold butter

Apple Pie Filling:

2 large apples peeled cored and sliced ½ inch thick (McIntosh or Granny Smith)
1 tbsp butter
1/4 cup sugar
1/8  tsp ground nutmeg
1/8 tsp cinnamon
1  tbsp flour

Glaze:

1/4 cup (1/2 stick) unsalted butter
1/3 cup firmly packed golden brown sugar
1 Tbsp. Lyle’s Golden Syrup
1 Tbsp. Calvados (apple liqueur)

1. Preheat oven to 375 degrees F. Spray 1 loaf pan with cooking spray
2. Bread: In a large bowl, cream together the butter and sugar until creamy. In a separate bowl, dissolve the baking soda into the lemon juice -mixture will foam up. Once dissolved, add the baking soda mixture, eggs and vanilla to the butter and beat to combine.
3. Add the flour and salt until a thick batter has formed.
4. Apple Pie Filling: Melt butter in heavy pot; add apples and all remaining ingredients.  Partially cook fruit over low heat for 15 minutes, stirring occasionally.  Stir in the flour and set aside. Add the cooled apple pie filling to the bread batter stirring by hand to incorporate.
5. Bread Crumb Mixture: In a small bowl, combine the crumb ingredients until mixture forms coarse crumbs. Set aside.
6. Combine: Spread 1/2 the apple pie bread batter in the loaf pan. Sprinkle with 1/2 the crumb mixture.  Repeat with another layer of batter, and top with crumb mixture.
7. Bake uncovered for approximately 45 minutes, or until a toothpick inserted in the center comes out mostly clean. Some moisture will remain to due the apple pie filling. Remove from oven and allow to cool slightly, then turn out onto a wire rack.
8. Glaze:  Melt butter, brown sugar, syrup, and Calvados in a saucepan over medium-low heat for 2 minutes, until slightly thickened.  Pour warm glaze over the bread (be sure to have a plate to catch the drippings). Do not cover until thoroughly cooled and glaze has set – about 1 hour.
9. Bread can be stored up to 4 days at room temperature, wrapped tightly.