Combine one teaspoon of cinnamon and 1⁄3 cup of light brown sugar in a large bowl and set aside. Combine the remaining one teaspoon of cinnamon and two tablespoons of brown sugar together in another bowl and set aside for the topping.
Add the chopped apples into the larger cinnamon/sugar mixture. Stir to cover the chopped apples.
Set aside.
Add the butter and sugar to a mixing bowl. Beat with an electric mixer on medium speed until the ingredients are light and fluffy. (About 5 minutes.)
Continue to beat on medium. Add one egg at a time, beating after each addition. Add the vanilla extract. Beat to combine.
Add flour, baking powder, and salt in a large bowl. Whisk to blend.
Slowly add the dry ingredients to the wet ingredients.
Using the electric mixer beat until all ingredients are combined.
Add 1⁄2 cup of milk, beating until smooth.
Add 1⁄2 of the batter to the bread pan.
Top with half of the apples mixture.
Sprinkle half of the brown sugar/cinnamon mixture on top.
Top with the remaining batter. Spread evenly on top of the apple mixture.
Add the remaining apple mixture.
Use a a butter knife to push the apple mixture into the batter.
Swirl the brown sugar/cinnamon mixture into the batter.
Bake at 350 degrees for one hour and 10 minutes. (Or until a inserted toothpick comes out clean.)
Watch the bread to make sure that it doesn’t brown too much.
Remove from the oven. Set aside to cool in the bread pan for 10 minutes.
Notes
Spray pan with non-stick spray before baking. Let cool completely before adding glaze if using. Refrigerate leftovers in an airtight container for 4-5 days.