In a large bowl, whisk together 3 1/2 cups flour, yeast, and salt. Then, add in the dairy free milk and maple syrup. Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
Right before ready, mix all the ingredients for the filling in a bowl together.
Grease a 12" x 4.5" loaf pan (If using a standard 8.5" pan, you will need to use 2 pans)
Punch down the dough and pull out onto a lightly floured surface. Roll into a 12"x20" rectangle.
Spread the apple filling mixture evenly across the top of the dough.
On the longest side, cut the dough vertically into six 3 1/2" x12" strips. Stack each of the strips on top of one another. Then, using a knife, carefully cut the stack into 6 squares (about 2" x 3 1/2"). *You will end with 6 stacks with each stack containing 6 pieces.
Place the pieces, a few at a time, into the loaf pan until no pieces remain (pushing down if needed to squeeze them in). Sprinkle on top any apple pieces that fall out while stacking. Tip: Sometimes it helps to hold the pan vertically as you are stacking.
Cover pan with a towel or plastic wrap and allow to rise another 30-60 minutes or until almost doubled In size. While rising, preheat oven to 350 degrees F.
Bake the loaf for 45-55 minutes. Tent will foil after 30 minutes to prevent burning. Remove from oven and place on a cooling rack for 15-20 minutes. Once cooled to touch, remove and allow to cool completely.
Once Cooled, whisk together the powdered sugar and 3 tsp of water for the glaze. Add another 1 tsp of water if you wish for it to be thinner. Drizzle over the top.
Can be served warmed or cool.
*See post for tips and tricks on perfecting this recipe as well as FAQs and allergen information.