Apple and Spice Bread

Gehrig keeps requesting this bread, even though he originally wrinkled his nose

at the "chunks of gooey apple".  Yeah, I think he ate an entire loaf himself! 

Simple and makes the house smell marvelous and fall-ish.

From Sandra Lee's Semi-Homemade Sept/Oct 2011 issue

1 (21 oz.) can apple pie filling
4 cups self-rising flour (This is my first experience with this and it is amazing stuff!)
1 cup granulated sugar (I usually cut this in half, or at least 3/4)
1 tsp. apple pie spice (or 1/2 t. cinnamon, 1/4 t. nutmeg, 1/8 t. allspice, 1/8 t. cardamom)
1 cup Greek-style plain yogurt
2/3 cup butter, melted
4 large eggs, lightly blended

Glaze:
1 cup confectioners' sugar
2 Tbsp. milk
garnish (optional):  fresh apple slices

1.  Preheat oven to 350 deg.  Spray 2 (9x5") loaf pans with nonstick baking spray with flour.
2.  In the work bowl of a food processor, place pie filling.  Pulse 4 times or until coarsely chopped.  In a large bowl, combine flour, granulated sugar, and pie spice; make a well in center of dry ingredients.  Add pie filling, yogurt, butter, and eggs; stir just until dry ingredients are moistened.  Divide mixture evenly between prepared pans; lightly tap pans on counter top twice.
3.  Bake for 35 -40 minutes, or until a wooden pick inserted in center comes out clean.  Cool in pans on a wire rack for 10 min.  Run a knife around edges of pans.  Invert onto wire rack.  Cool completely (about 2 hours).
4.  Place a piece of wax paper or parchment paper on a flat surface.  In a small bowl, combine confectioners' sugar and milk; stire well.  Drizzle over bread loaves.  Garnish with apple slices, if desired.
Note:  To prevent apple slices from turning brown, dip in lemon juice, orange juice, or pineapple juice; pat dry with paper towels.