Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Mix brown sugar and cinnamon together in a bowl. Set aside.
In another bowl, beat white sugar and butter together until smooth and creamy.
Beat in eggs, one at a time, then stir in vanilla extract.
Combine flour and baking powder, then add to the creamed mixture and mix well. Finally, stir in milk until batter is smooth.
Pour half the batter into the prepared pan. Cover with half of the apples, then half of the brown sugar/cinnamon mixture. Pour the remaining batter over apple layer and top with remaining apples and brown sugar/cinnamon mixture.
Bake for 30 to 40 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Cool in the pan for about 10 minutes before removing to cool completely on a wire rack.
Whisk powdered sugar and milk together to make the glaze; drizzle over cooled bread.
NOTES
For best results, use apples that are firm and slightly tart, such as Granny Smith or Honeycrisp. Adjust cinnamon sugar mixture according to personal preference. Allow the loaf to cool completely before slicing to prevent crumbling.
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