Preheat the oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick cooking spray and set aside.

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

In a separate bowl, toss the chopped apples with 1 tablespoon of granulated sugar and 1 tablespoon of cinnamon-sugar mixture. Set aside.

In a large mixing bowl, cream together softened butter and the remaining granulated sugar until light and fluffy, about 2-3 minutes.

Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.

In another bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the flour mixture. Mix until just combined, but do not overmix.

Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar apple mixture over the batter. Top with the remaining batter and the rest of the apple mixture, lightly swirling the layers together with a knife or toothpick.

Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For the glaze, whisk powdered sugar with 1-3 tablespoons of milk until smooth and pourable. Drizzle over the cooled bread before slicing and serving.