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Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, combine the diced apples, brown sugar, and cinnamon. Stir well to coat the apples evenly. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment*, cream together the granulated sugar and butter until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition.
Add the milk and vanilla extract. Mix on medium speed until fully incorporated.
Add the flour, baking powder, and kosher salt. Mix on low speed until just combined, scraping down the sides of the bowl as needed. Do not overmix.
Remove the bowl from the stand mixer. Fold in about ¾ of the apple mixture, reserving the rest for the top.
Pour the batter into the prepared loaf pan and spread it evenly. Spoon the remaining apple mixture evenly over the top.
Bake for 65-70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and no wet batter. The internal temperature should be about 200°F.
Let the bread cool in the pan for about 10 minutes.
Drizzle the warm bread with caramel sauce. Let cool before slicing and serving.