• Preheat your oven to 350°F (175°C).
• Prepare two 9x5-inch loaf pans: spray one with baking spray for layering, and leave the other one ungreased for baking.
• In a small bowl, mix the brown sugar and cinnamon, then set aside.
• In a stand mixer with a paddle attachment, cream the butter and sugar together until light and fluffy, about 3 minutes. If you don’t have a stand mixer, use a large bowl and an electric mixer.
• Add the eggs one at a time, mixing well after each and scraping the sides and bottom of the bowl.
• Add the vanilla extract and mix for 30 seconds.
• In a separate medium bowl, combine the flour, salt, and baking powder. Slowly add this to the butter mixture, mixing until just combined (don't overmix).
• Stir the milk into the batter until smooth.
• Pour half of the batter into the ungreased loaf pan.
• Layer half of the apples evenly over the batter.
• Sprinkle half of the brown sugar-cinnamon mixture on top of the apples.
• Drizzle 2 tablespoons of maple syrup over the apples and sugar mixture.
• Add the remaining batter on top, followed by the rest of the apples, brown sugar-cinnamon mix, and 2 more tablespoons of maple syrup.
• Use an ice cream scoop or large spoon to transfer the batter to the greased loaf pan. This helps distribute the caramelized goodness throughout the bread.
• Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
• Let the loaf rest for 5 minutes, then run a knife around the edges to loosen it.
• Flip the loaf out onto a wire rack to cool. Place the rack on a baking sheet to catch any glaze.
• Let the bread cool for 15 minutes before adding the glaze.

For the glaze:

• In a bowl, whisk the sifted powdered sugar, maple syrup, and milk until smooth, with no lumps. Drizzle the glaze evenly over the cooled bread.