Apple Cinnamon Bread

This apple cinnamon bread is buttery moist and cakelike with plenty of apples dotted in each slice. You can use tart or sweet apples in this loaf but avoid soft and mushy apples. Feel free to turn this recipe into muffins or mini loaves. See recipe notes below.
Ingredients
Apples
1 and 12 cups 180g peeled chopped apples 12 inch chunks you need about 2 medium apples
13 cup 67g packed light or dark brown sugar
1 and 12 teaspoons ground cinnamon
Batter
1 and 34 cups 219g allpurpose flour spooned leveled

1 teaspoon ground cinnamon
12 teaspoon ground nutmeg
1 teaspoon baking powder
12 teaspoon baking soda
14 teaspoon salt
12 cup 8 Tbsp 113g unsalted butter softened to room temperature
34 cup 150g granulated sugar
2 large eggs at room temperature
13 cup 80g unsweetened applesauce at room temperature
1 teaspoon pure vanilla extract
12 cup 120ml whole milk at room temperature
Instructions
Adjust the oven rack to the lower third position just below center and preheat the oven to 350F 177C. Spray a 95inch loaf pan with nonstick spray.
Apples Stir the apples brown sugar and cinnamon together. Set aside.
Batter Whisk the flour cinnamon nutmeg baking powder baking soda and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and granulated sugar together on high speed until smooth and creamy about 2 minutes. Add the eggs and then beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the applesauce and vanilla extract on medium speed until combined. Mixture will look chunky and curdledthis is normal and expected. Pour the dry ingredients into the wet ingredients turn the mixer on low speed and with the mixer running slowly pour in the milk. Beat just until combined and do not overmix. You may need to whisk it all by hand to make sure