Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy lifting.

Mix the cinnamon swirl: In a small bowl, stir together 2 tablespoons sugar and 1 teaspoon cinnamon. Set aside.

Prep the apples: Peel (optional), core, and chop the apples into small, pea-sized cubes. Toss with 1 teaspoon cinnamon and 1 tablespoon flour to help them suspend in the batter.

Combine dry ingredients: In a large bowl, whisk 2 cups flour, 3/4 cup sugar, 1/4 cup brown sugar, 1 1/2 teaspoons cinnamon, baking powder, baking soda, and salt until no lumps remain.

Whisk the wet ingredients: In a separate bowl, whisk eggs, melted butter, oil, milk, and vanilla until smooth and glossy.

Make the batter: Pour the wet mixture into the dry. Stir gently with a spatula until just combined. A few small streaks of flour are fine. Fold in the apples (and nuts or raisins if using) without overmixing.

Layer with the swirl: Spoon half the batter into the pan. Smooth it, then sprinkle all the cinnamon-sugar swirl evenly over it. Add the remaining batter and smooth the top. Sprinkle with coarse sugar if you like.

Bake: Bake for 50–60 minutes, or until a toothpick comes out clean or with a few moist crumbs. If the top is browning too quickly at 45 minutes, tent loosely with foil.

Cool: Let the bread cool in the pan for 15 minutes. Lift it out with the parchment and cool on a rack for at least 45 minutes before slicing. This helps the crumb set and stay moist.

Serve: Slice thick and enjoy warm. A swipe of butter or a drizzle of honey is a nice touch.