Prep the pan and oven: Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy lifting.

Mix the cinnamon-sugar: In a small bowl, combine 1/3 cup brown sugar with 1 to 1 1/2 teaspoons cinnamon. Set aside.

Chop the apples: Peel if you like (peels are fine), then core and chop into small 1/4-inch pieces. You want about 2 cups. Pat dry with a paper towel if very juicy.

Combine dry ingredients: In a large bowl, whisk 2 cups flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 to 1 1/2 teaspoons cinnamon. Add a pinch of nutmeg if using.

Whisk wet ingredients: In a separate bowl or large measuring cup, whisk 2 eggs, 1/2 cup oil, 1/2 cup milk, and 2 teaspoons vanilla until smooth.

Make the batter: Pour wet ingredients into the dry. Stir gently with a spatula until just combined; a few small flour streaks are okay. Fold in the chopped apples and nuts or raisins if using. Do not overmix.

Layer the batter: Spread half the batter into the pan. Sprinkle half the cinnamon-sugar mixture evenly over it. Add the remaining batter, then top with the rest of the cinnamon-sugar. Lightly swirl the top layer with a knife for a marbled look.

Bake: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too fast, tent with foil for the last 10–15 minutes.

Cool: Let the loaf cool in the pan for 10–15 minutes. Lift it out using the parchment and cool completely on a rack before slicing. This helps set the crumb.

Serve: Slice thick and enjoy warm or at room temperature. It’s great with butter, cream cheese, or a drizzle of honey.