Preheat your oven to 350°F and grease a 9 x 5-inch loaf pan. Line with parchment paper, leaving some overhang to help lift it later.

In a bowl, mix the all-purpose flour, oats, brown sugar, cinnamon, and nutmeg together. Combine with melted butter until moistened, then chill this mixture.

Next, for the cinnamon sugar, combine ¾ teaspoon of cinnamon with 3 tablespoons of brown sugar and set it aside.

Peel and dice your apples, then you can prepare the bread batter. Beat the butter until creamy, add granulated sugar and vanilla, and mix in the eggs.

Slowly add the dry ingredients (flour, salt, baking powder) and mix well. Gently pour in the milk until the mixture is just combined, scraping down the bowl to remove any lumps.

For the cheesecake filling, blend softened cream cheese with sugar and flour. Add the egg and mix just until blended, then set aside.

Toss your apple chunks with cinnamon and 2 tablespoons of granulated sugar, ensuring they’re evenly coated.

Spread half of the bread batter in the pan. Add half of the apple mixture followed by the cinnamon sugar. Gently spread the cheesecake layer on top.

Spoon the remaining batter over the cheesecake layer, top with the rest of the apples, and finish with the crisp topping.

Bake in the oven for 60-70 minutes. It’s a heavy loaf, so if the top is browning too fast, cover it loosely with aluminum foil after 30-40 minutes.

Cool for 20-30 minutes in the pan before lifting it out using the parchment paper.

For a sweet drizzle, mix powdered sugar, milk or cream, and vanilla. Drizzle this over your cooled bread before serving.