Preparation

• Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 9×5-inch loaf pan with nonstick spray.
• Stir the apples, brown sugar, and cinnamon together. Set aside.
• Whisk the flour, cinnamon, nutmeg, baking powder, baking soda, and salt together in a large bowl. Set aside. Beat the butter and granulated sugar together on high speed until smooth and creamy, about 3 minutes. Add the eggs and then beat on medium speed until combined. Beat in the applesauce and vanilla extract on medium speed until combined.
• Pour the dry ingredients into the wet ingredients, turn the mixer on low speed and slowly pour in the milk. Beat just until combined and do not overmix. The batter will be sticky and slightly thick.
• Pour and spread about ½ of the batter into the bottom of the prepared loaf pan. Spoon apples and any cinnamon/brown sugar juices evenly on top. Pour and spread remaining batter on top. Swirl the batter down the center of the loaf pan.
• Bake for 60-75 minutes, loosely covering the bread with aluminum foil at the 30 minute mark. Begin checking at 60 minutes. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
• Once cooled or nearly cooled, cut into slices and serve.
• Cover and store bread at room temperature for up to 2 days or in the refrigerator for up to 1 week.