Preheat your oven to 350ºF. Line a 9x5-inch loaf pan with parchment paper and grease it with cooking spray.

In a small bowl, combine the light brown sugar and 1 teaspoon of cinnamon for the cinnamon-sugar mixture. Set it aside.

In a medium bowl, whisk together the flour, salt, baking powder, 1 teaspoon cinnamon, and baking soda. Set this aside for later.

Toss the diced apples with 2 tablespoons of sugar and 1 teaspoon cinnamon in another bowl until they’re well-coated. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture in thirds, alternating with the buttermilk. Mix until smooth.

Pour half of the batter into the prepared pan. Layer half of the apple mixture and sprinkle with half of your cinnamon-sugar mix. Add the remaining batter and top it with the rest of the apples and cinnamon mixture.

Bake for 50-65 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs attached.

Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack.

For the glaze, whisk together powdered sugar, milk or cream, and cinnamon until smooth. Drizzle this over the cooled loaf before slicing.