Apple Cinnamon Bread

there are no lumps at the bottom of the bowl. The batter will be sticky and slightly thick. Youll have about 3 cups of batter
Pour and spread about 12 of the batter into the bottom of the prepared loaf pan. Spoon apples and any cinnamonbrown sugar juices leftover in the bowl evenly on top. Pour and spread remaining batter on top making sure to scrape out every last drop of batter. Using a knife swirl the batter down the center of the loaf pan.
Bake for 6075 minutes loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown. This is a large heavy loaf so if your bread is taking longer thats completely fine. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Begin checking at 60 minutes. Mine takes 70 minutes. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Once cooled or nearly cooled cut into slices and serve. Bread falls apart if you try to slice it when its warm.
Cover and store bread at room temperature for up to 2 days or in the refrigerator for up to 1 week.