Preheat your oven to 180°C (350°F) and grease a 9x5 inch loaf pan. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. This creates a light, airy dry base for the batter.
In another bowl, cream the softened butter and brown sugar together using a whisk or spatula until the mixture is light, fluffy, and fragrant—about 2-3 minutes. You'll notice a slight caramel aroma as the sugar dissolves into the butter.
Add eggs one at a time into the butter mixture, mixing well after each addition until the batter is smooth and glossy. Stir in the vanilla extract for a warm, sweet aroma.
Peel and dice the tart apples into small chunks. Toss the apple pieces with cinnamon to coat evenly, which helps keep them moist and flavorful during baking.
Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Be careful not to overmix—some lumps are fine, and this keeps the bread tender.
Gently fold in the spiced apple chunks into the batter, distributing them evenly without overmixing to prevent sinking or dense texture.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Give the pan a gentle tap on the counter to settle the batter and release any air bubbles.
Bake the bread in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean and the top should be golden brown and slightly crackled.
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack and cool completely before slicing to prevent crumbling.
Slice the bread once cooled, revealing tender, apple-studded crumb with a fragrant cinnamon aroma. Serve warm or at room temperature, perhaps with a pat of butter or a drizzle of honey for extra indulgence.
