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THANK YOU!! Great Apple Bread! I doubled the recipe and baked two 9×4 loaves and they both came out perfect. They both baked a bit longer than 60 minutes, but that was because I added too much apple. I just tested with a probe to complete baking. I already had them peeled and sliced soaked in water and lemon for a week because I baked a pie. I really liked the lemon infusion. I also used a really -really good vanilla flavoring. Because it seemed to call for enough sugar inside the bread along with the sweet apples, I only made the glaze for 1 loaf and I used buttermilk instead of whole milk for the glaze. before glazing, I sprinkled chopped walnuts on the top, so when the glaze hardened, it set nicely. Oh -also, I was confused about the swirl technique, so I ended up stirring the batter – I thought – too much., but after slicing about 2 slices I saw a really professional swirl of apples and cinnamon!