Preheat oven to 350°F. Spray loaf pan with non-stick cooking spray or Wilton Cake Release.
In the bowl of your electric mixer, cream butter and sugar. Add in eggs, milk, and vanilla and mix. Stop the mixer and scrape the sides. Mix again until combine.
Mix in flour, salt, and baking powder together. Turn the mixer to low and slow add flour mixture.
Fold in apples and nuts.
Transfer mixture to prepared baking pan.
STREUSEL
For the streusel topping, combine the butter, sugars, flour, and cinnamon. Mix with a fork or pastry mixer until crumbly.
Sprinkle over batter in pan. Bake for 55-60 minutes, until a cake tester inserted in bread, comes out clean. Allow the bread to cool 10 to 15 minutes before transferring it to a serving platter.
GLAZE
Whisk glaze ingredients together until smooth and drizzle over top of the bread. Slice and serve.
Store leftovers in an airtight container in the refrigerator up to 5 days.
Notes
You can test for doneness in bread and cake with this cake thermometer. The internal temperature of bread and cake will be 200°F when fully cooked.)