Heat oven to 350 degrees.

Coat a standard 9 x 5-inch loaf pan, or three mini loaf pans, with butter and flour, and set aside.

In a small bowl, combine brown sugar and cinnamon and set aside.

In a larger bowl, beat granulated sugar and butter until smooth and creamy. Then, add eggs and vanilla and beat until combined. Add the flour, baking powder and milk (in that order). Stir with a spatula to partially incorporate the ingredients, then beat just until combined.

Pour half the batter into the prepared pan(s). Scatter half of the chopped apples over the batter, then sprinkle half of the cinnamon and brown sugar over the apples, and gently pat the ingredients into the batter with your spatula.

Pour in the rest of the batter, and layer remaining apples, brown sugar and cinnamon on top.

Bake for 45 - 50 minutes. Check after 30 minutes of baking, and gauge the remaining baking time from there. Test doneness by inserting a toothpick into the center of the loaves. When done, just a few fine crumbs will remain on the toothpick, but no batter.

Serve warm from the oven. Or, allow bread to cool in the pan(s) for about 15 minutes, then remove from pan(s) and allow to cool completely on a baking rack. Store in an air-tight container at room temperature for up to day, or refrigerate for up to three days.