• Grease a 9 x 5-inch loaf pan with baking spray.
• Line the pan with parchment paper, leaving a generous overhang on the sides for easy removal.
• Adjust the oven rack to the lower third position, just below the center of the oven.
• Preheat the oven to 350°F / 175°C.

Prepare the Crisp Topping

• In a medium bowl, combine the all-purpose flour, quick cooking oats, light brown sugar, cinnamon, and nutmeg.
• Add the melted butter.
• Mix with a fork until the mixture is evenly moistened and crumbly.
• Refrigerate the topping until ready to use.

Prepare the Cinnamon Sugar and Apples

• In a small bowl, combine the light brown sugar and ground cinnamon. Set aside.
• Place the peeled and diced apples in a separate bowl.
• Add the granulated sugar and ground cinnamon.
• Toss until the apples are evenly coated. Set aside.

Prepare the Bread Batter

• In a mixing bowl, beat the room temperature butter, granulated sugar, and vanilla extract until smooth and creamy.
• Add the eggs and mix until combined.
• In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
• Add the dry ingredients to the butter mixture.
• Mix until just combined.
• Slowly pour in the milk.
• Mix only until the batter is fully incorporated.
• Scrape down the sides and bottom of the bowl with a rubber spatula to ensure no lumps remain.

Prepare the Cheesecake Filling

• In a separate bowl, mix the softened cream cheese, granulated sugar, all-purpose flour, and vanilla extract until smooth.
• Add the egg.
• Mix just until combined. Set aside.

Assemble the Bread

• Spread half of the bread batter evenly into the prepared loaf pan.
• Scatter half of the apple mixture over the batter.
• Sprinkle the cinnamon sugar mixture evenly over the apples.
• Spoon the cheesecake filling over the apples.
• Gently spread the cheesecake filling with the back of a spoon, keeping it slightly away from the edges of the pan.
• Spoon the remaining bread batter over the cheesecake layer.
• Carefully smooth the top without fully mixing the layers.
• Scatter the remaining apple mixture over the top.
• Sprinkle the chilled crisp topping evenly over the apples.

Bake the Bread

• Bake for 55 to 70 minutes, or until a toothpick inserted into the center comes out clean.
• If the top begins to brown too quickly, tent the loaf loosely with aluminum foil after 30 to 40 minutes of baking.
• Continue baking until the center is fully set and the loaf is baked through.
• Remove the bread from the oven.
• Allow it to cool in the pan on a cooling rack for 20 to 30 minutes.
• Use the parchment paper overhang to carefully lift the bread from the pan.
• Transfer the loaf to a cooling rack and allow it to cool before glazing.

Prepare the Glaze

• In a small bowl, stir together the powdered sugar, milk or cream, and vanilla extract until smooth.
• Drizzle the glaze over the cooled bread.
• Allow the glaze to set slightly before slicing.
• Slice with a sharp knife and serve.