METHOD

1. Preheat the oven to 160Fan/180*C and grease and/or line a loaf tin with parchment paper.
2. Make the filling: peel, core and dice the apples. Add to a bowl and stir in the butter, sugar, cinnamon, ginger and nutmeg. Leave to one side.
3. Make the dough: stir together the apple puree, yoghurt and sugar. Now add in the flour, cinnamon, ginger and salt and stir to a shaggy dough.
4. Tip onto a floured surface (I use silicon baking mat) and bring to a smooth dough with your hands. Shape into a rectangle. Add more flour as needed and roll out the dough to 35cm x 22cm or similar.
5. Cover the dough with the apple mix and evenly spread out.
6. Along the long edge, slice the dough into 5 strips (about 7cm each). Carefully pick up one slice and stack on top of another slice. Continue to stack all 5 strips, popping back any pieces of apple that fall out.
7. Now slice this stack into 3 (the same size as the width of your loaf tin) and place them into the tin, one stack at a time so they are pressed against one another, cut-side up. Press in any apple pieces that have fallen out.
8. Bake for 35 minutes, covering the bread if it is crisping or browning too much, or until it is cooked through.
9. Allow to cool for 10 minutes then lift out the tin to cool fully (or you can enjoy warm now).
10. Once cool, stir together the icing sugar and water unit thick and spread over the bread. Add on some extra ginger, if you like.
11. Enjoy straight away or store leftovers in a sealed container at room temperature for 1-2 days although best eaten fresh.