Heat oven 350F. Spray 12-cavity (or two 6-cavity) doughnut pans with no-stick baking spray. Or use a muffin tin.

Place bread in a food processor and pulse to form fine crumbs. Add butter and pulse until small clumps form. Transfer crumbs to a bowl and set aside.

In large bowl, whisk flour, spice, baking powder, baking soda and salt for 30 seconds or until well-mixed. Set aside.

Place sugar and molasses in food processor and pulse until uniform in color. Add oil, vanilla, eggs and apple and pulse until blended.

Pour wet ingredients into dry and fold together just until dry ingredients are moistened and mixture combined. Do not overmix.

Transfer mixture to a piping bag, cut the tip and fill each cavity until three-quarters full. Or spoon the batter in if no piping bag available.

Divide the reserved crumbs evenly over the top.

Bake for 12 to 15 minutes or until doughnuts spring back when touched lightly with your index finger and are golden brown.

Cool doughnuts in pan for 5 minutes before turning out on a wire rack. Arrange crumb-side up.

Whisk icing ingredients together until smooth adding enough milk to desired consistency. Drizzle or pipe over the top of each doughnut.