Preheat oven to 350 F.

Mix brown sugar, diced apple, and cinnamon, and set aside.

Cream butter and sugar until fluffy, about 3 minutes.

Add eggs one at a time, mixing until blended.

Mix in vanilla.

Pour flour, baking powder, and salt into butter mixture. Mix until combined.

Stir in milk.

Grease a 9 x 5 inch loaf pan.

Layer half of batter into bottom of pan.

Spread half of the apple mixture onto batter.

Spread remaining mixture on top of apples.

Top with remaining apples.

Swirl apples and cinnamon into batter.

Bake for 50-60 minutes, or until a toothpick entered into the center comes out clean.

Let it cool in the pan for 5 minutes.

Remove from pan and place on cooling rack.

Top with caramel sauce (optional).

Make a lighter breakfast treat by using half 1/4 cup applesauce and 1/4 cup butter, cooking in muffin tins, and using half wheat flour(reduce cooking time according to size.)

Use gluten free flour, almond milk or yogurt to accommidate allergies.

Use pears instead of apples and serve with whipped cream, caramel sauce, and pecans.