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Preheat the oven to 375ºF. Coat a 9×5-inch loaf pan with cooking spray. Line the bottom and 2 long sides of the pan with a sheet of parchment paper that extends past the sides by a few inches to form a sling.
Peel 2 pounds of apples. Halve and core the apples, then cut into ⅛-inch-thick slices (use a mandoline for best results) and place in a medium bowl.
Combine flour, baking powder, cinnamon, and nutmeg in a small bowl and lightly stir.
Whisk half-and-half, vanilla extract, and salt in a liquid measuring cup until combined.
Beat eggs and granulated sugar until pale and glossy. Add flour mixture and mix, then add half-and-half mixture and beat until just combined. Add the remaining flour mixture and beat until just combined.
Add the apple slices to the batter, fold them in until evenly coated.
Transfer apple mixture to the loaf pan, layering and pressing down as directed. Sprinkle sliced almonds on top if desired.
Bake until golden brown and tester comes out clean, 65 to 70 minutes. Let cool before slicing and serving with caramel sauce.
Store leftovers in an airtight container in the refrigerator.