Preheat your oven to 350 degrees F. Prepare your loaf pan with nonstick spray or cake release.

In a medium mixing bowl, mix the chopped apples, brown sugar, cinnamon, and ginger together. Set aside.

In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract until well combined.

In a separate bowl, whisk together flour, baking soda, and kosher salt, then add it to the bowl of wet ingredients. Use a rubber spatula or wooden spoon to mix in dry ingredients until almost completely mixed in.

Fold in ¾ the amount of the apple-cinnamon mixture into the batter, then pour into your prepared loaf pan.

Top the apple fritter bread with the remaining apple chunks and bake for 50-55 minutes, or until the internal temperature is 200 degrees F.

Let the cake cool in the pan for at least 30 minutes before serving. I personally like waiting an hour or until it's room temperature.

In a small mixing bowl, whisk together the powdered sugar, vanilla extract, and milk until it comes to a smooth consistency. If it's too thin for your liking, sift in a little more powdered sugar.

Pour the glaze over the fritter bread generously right before serving.