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For the whole wheat apple bread:
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1. Preheat oven to 350u00b0F.
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2. Grease and flour 2 medium loaf pans, 4 small loaf pans, or 6 mini loaf pans.
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3. In a medium bowl, combine the whole wheat flour, all-purpose flour, baking soda, salt, cinnamon and nutmeg; whisk to combine.
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4. Cream the butter and sugar together in a large bowl.
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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.
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6. Stir the dry ingredients into the wet ingredients. Stir only until combined; do not overmix.
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7. Stir in the diced apples.
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8. Distribute the batter evenly among the loaf pans.
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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.
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10. Cool for 10 minutes in the pan, and then turn out onto a wire rack to cool completely.
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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.
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For the glaze:
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In a small bowl, whisk together the confectioner's sugar, maple syrup and water.
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Note: This can be frozen for up to 2 months, just don't glaze the bread until you're ready to use it.
