Preheat oven to 350 degrees F. Spray an 8x4 loaf pan with cooking spray and set aside.

In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour butter into a small bowl and set aside to cool to room temperature. Set aside.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, allspice, and cloves. Set aside.

In a large bowl, whisk together the sugar and eggs until combined. Stir in the browned butter, applesauce, and vanilla. Mix until smooth.

Slowly add in the dry ingredients and mix until just combined. Gently fold in the apple chunks. Pour batter into prepared loaf pan.

Bake for 55-60 minutes, or until loaf is golden and a toothpick comes out clean. Cool bread in pan for 10 minutes. Loosen sides and remove from pan. Cool completely on a wire rack.

While the bread is cooling, make the brown butter glaze. In a small saucepan, melt the butter for the glaze over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour butter into a small bowl. In a medium bowl, whisk together powdered sugar, browned butter, vanilla, and 3 tablespoons of milk. If the glaze is too thick, add an additional tablespoon of milk.

Generously spread glaze over the bread. Slice and enjoy!

Note-we like to use Honeycrisp, Granny Smith, or Gala apples. Use your favortie! You will have extra glaze. It will keep in the fridge for up to one week. It is good on just about everything, especially these pumpkin muffins:)