Preparation Steps

• Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment if desired for easy removal.
• In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and nutmeg until well combined.
• In a separate bowl, beat the eggs with 1 cup milk, vegetable oil, and vanilla extract until smooth.
• Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the diced apples, being careful not to overmix.
• In a small bowl, combine the brown sugar, melted butter, and 1 teaspoon cinnamon to make the swirl mixture.
• Spoon half of the batter into the prepared loaf pan, spread the brown sugar swirl mixture evenly over the batter, then spoon the remaining batter on top and gently swirl with a knife to create a marbled effect.
• Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
• For the glaze, whisk powdered sugar with 1/4 cup milk and 1/2 teaspoon vanilla until smooth; add more milk a teaspoon at a time if needed for a pourable consistency. Drizzle over cooled loaf.
• Slice and serve. Store leftovers wrapped at room temperature for up to 2 days or refrigerated for up to 5 days; warm slices briefly before serving if desired.