Maple Glazed Whole Wheat Apple Bread

For the whole wheat apple bread:
1. Preheat oven to 350ºF.
2. Grease and flour 2 medium loaf pans, 4 small loaf pans, or 6 mini loaf pans.
3. In a medium bowl, combine the whole wheat flour, all-purpose flour, baking soda, salt, cinnamon and nutmeg; whisk to combine.
4. Cream the butter and sugar together in a large bowl.
5. Once the butter and sugar are creamed, whisk (beat) in the applesauce, eggs (one at a time), and vanilla extract. The mixture will appear curdled; that’s normal.
6. Stir the dry ingredients into the wet ingredients. Stir only until combined; do not overmix.
7. Stir in the diced apples.
8. Distribute the batter evenly among the loaf pans.
9. Bake until a skewer inserted into the center of the loaf comes out clean. Medium loaves take 50 to 60 minutes, small loaves 40 to 50 minutes, mini loaves 30 to 40 minutes.
10. Cool for 10 minutes in the pan, and then turn out onto a wire rack to cool completely.
11. When the loaves have completely cooled, spoon maple glaze over the top of each loaf. Put the loaves on a sheet pan to catch any glaze that drips.

For the glaze:
In a small bowl, whisk together the confectioner’s sugar, maple syrup and water.

Note: This can be frozen for up to 2 months, just don’t glaze the bread until you’re ready to use it.