• Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan, line it with parchment, then grease the parchment for easy removal.

Prepare the Apple Mixture:

• Combine the brown sugar, cinnamon, ginger, kosher salt, and cloves in a bowl until evenly mixed.
• Toss the peeled, diced apples with the spiced sugar mixture until the fruit is fully coated; set aside.

Make the Batter:

• Cream the white sugar and softened butter together with a mixer or by hand until the mixture is light and airy.
• Beat in the eggs one at a time, mixing about a minute after each addition to incorporate fully, then stir in the vanilla.
• Whisk the flour, baking soda, baking powder, and salt together in a separate bowl to blend the dry ingredients.
• Fold the dry ingredients into the creamed butter-sugar mixture until just combined; then stir in the buttermilk to reach a smooth, pourable batter.

Assemble and Bake:

• Spoon about half of the batter into the prepared loaf pan and spread it evenly with the back of a spoon.
• Scatter half of the cinnamon-coated apples over the batter in an even layer.
• Spoon the remaining batter over the apples, smooth the top gently, then distribute the remaining apples on top, pressing them in lightly.
• If desired, sprinkle a little extra brown sugar over the top for added caramelization.
• Bake until a toothpick inserted in the center comes out clean, about 1 hour. If the top is browning too quickly, tent loosely with foil and continue baking.
• Remove the loaf from the oven and let it cool fully in the pan before lifting it out on the parchment.

Prepare the Glaze:

• Whisk together the confectioners' sugar and melted butter until combined, then add the cream (or milk) a little at a time until the glaze reaches a drizzling consistency.
• Once the bread has cooled completely, spoon or drizzle the glaze over the top and allow it to set before slicing.