1. Preheat oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper or grease it lightly.

2. In a large bowl whisk together eggs, melted butter or oil, milk, vanilla extract, and sourdough discard.

3. In a separate bowl combine flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

4. Gently fold the dry ingredients into the wet mixture until just combined, adding a splash of milk if needed to reach a thick but pourable batter.

5. In a small skillet over medium heat toss chopped apples with a pinch of cinnamon and brown sugar for about two minutes, then let cool slightly.

6. Pour half of the batter into the prepared pan, add a layer of sautéed apples, then top with the remaining batter. Use a skewer to gently swirl the apples into the top layer.

7. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.

8. While the loaf cools for 10 minutes, whisk together powdered sugar, milk, and vanilla to make a glaze.

9. Drizzle the glaze over the warm loaf, then cool completely on a wire rack before slicing.

10. Store cooled bread in an airtight container at room temperature for up to three days or freeze slices for up to two months.