Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan or line with parchment paper for easy removal.

In a small bowl, mix the brown sugar and cinnamon. Set aside.

In a large bowl, beat together the butter and granulated sugar until light and fluffy — about 2–3 minutes.

Add the eggs, one at a time, then stir in the vanilla. Mix until smooth.

In a separate bowl, whisk together flour and baking powder. Gradually add to the wet mixture, alternating with the milk, starting and ending with flour.

Gently fold in the diced apples. The batter will be thick — that’s okay!

Pour half the batter into the prepared loaf pan.

Sprinkle half the cinnamon sugar mix over the batter.

Add the remaining batter, then top with the rest of the cinnamon sugar.

Use a knife to gently swirl the cinnamon sugar into the top layer. Swirling is where the magic happens — don't overdo it, just a few turns!

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Check around the 45-minute mark and loosely cover with foil if the top is browning too quickly.

Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack.

In a small bowl, mix powdered sugar with just enough milk to make a pourable glaze. Drizzle over the cooled bread.