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In a small bowl, combine brown sugar, flour, and ground cinnamon. Toss together with a fork.
Add butter and work into sugar mixture with a fork or your fingers until pea-sized clumps form. Set aside.
Preheat oven to 350ºF (177ºC). Spray a 9x5 loaf pan with non-stick spray and set aside.
In a large bowl, whisk together flour, ground cinnamon, allspice, nutmeg, ground cloves, salt, baking powder, and baking soda. Set aside.
In a medium bowl, whisk together eggs, oil, apple butter, and vanilla until smooth. Whisk in both sugars until no clumps remain.
Pour wet ingredients into dry ingredients and stir gently until just combined and no white flour streaks remain. Gently fold in chopped apples.
Pour batter into loaf pan and sprinkle cinnamon streusel topping evenly over top of batter.
Bake for 45-50 minutes, or until a toothpick inserted in center comes out mostly clean.
Allow to cool completely on a wire rack before slicing and serving. Leftovers can be kept covered at room temperature for 4 days or in the refrigerator up to 1 week. Loaf freezes well, up to 2 months. Thaw overnight in refrigerator overnight.