Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick cooking spray. For easy removal, line the pan with parchment paper or aluminum foil, leaving an overhang on the two long sides, and then spray the lining with nonstick cooking spray as well.

Prepare Brown Sugar/Cinnamon Mixture: In a small bowl, combine the 1/3 cup packed light brown sugar and 1 teaspoon ground cinnamon. Stir well to combine. Set aside.

Prepare Apple Mixture: In another small bowl, combine the chopped apples, 2 tablespoons of granulated sugar, and 1 teaspoon of ground cinnamon. Toss to coat the apples evenly. Set aside.

Combine Dry Ingredients (Loaf): In a medium bowl, whisk together the 1 1/2 cups all-purpose flour and 1 3/4 teaspoons baking powder. Set aside.

Cream Butter and Sugar: In a large mixing bowl, using an electric mixer (stand mixer or hand mixer) or a whisk, cream together the softened butter and 2/3 cup granulated sugar until light and fluffy (about 2-3 minutes).

Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the room-temperature milk. Begin and end with the flour mixture. Mix on low speed (or stir by hand) until just combined. Do not overmix.

Assemble Layers:

• Pour half of the apple bread batter into the prepared loaf pan and spread it evenly.
• Top with half of the chopped apple mixture.
• Sprinkle half of the brown sugar/cinnamon mixture evenly over the apples.
• Repeat the layers: Pour the remaining batter over the first layer, top with the remaining chopped apple mixture, and then sprinkle with the remaining brown sugar/cinnamon mixture.

Swirl: Use a knife or a skewer to gently swirl through the batter a few times, creating a marbled effect. Do not over-swirl.

Bake: Bake in the preheated oven for 60 minutes, or until a wooden toothpick inserted into the center of the loaf comes out clean (or with a few moist crumbs attached). Check for doneness around 50 minutes, as oven temperatures can vary.

Cool: Let the loaf rest in the pan for about 15 minutes before carefully removing it (using the parchment paper overhang, if used) and transferring it to a wire rack to cool completely.

Make Glaze: While the bread is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and 1 tablespoon of milk (or cream) until smooth. Add more milk, 1 teaspoon at a time, until the glaze reaches your desired consistency. For a thinner, more “fritter-like” glaze, use more milk. For a thicker glaze, use less. You can also microwave for a few seconds to help.

Glaze and Serve: Once the bread is completely cool, drizzle the glaze evenly over the top.