Preheat the oven to 350 degrees F.

Prepare a loaf pan with butter and flour or baking spray.

In a small bowl combine ⅓rd cup sugar with 1 ½ teaspoon cinnamon. Mix to combine and set aside.

Peel apples and dice. Set aside.

In a medium sized mixing bowl combine flour, baking soda, baking powder, 2 teaspoon cinnamon, ½ teaspoon allspice, ½ teaspoon ground ginger and a pinch of salt. Stir until well combined.

In a separate mixing bowl crack two eggs and whisk together. Then add canned pumpkin, vegetable oil, sugar, buttermilk and vanilla extract. Whisk together until well combined.

Add about half of the dry mixture to the wet mixture and stir together until just combined. Then add the remaining dry mixture to the bowl and stir until there are no more white streaks and just combined. Be careful not to over mix.

Transfer about half of the batter into the prepared loaf pan. Then take about half of the diced apples and sprinkle evenly over the top of the batter. Sprinkle about half of the cinnamon and sugar mixture evenly over the apples. Then, with the back of a large spoon or spatula gently press the apple cinnamon sugar mixture into the batter.

Pour the remaining batter over the top of the apples and repeat with the process with the remaining apple pieces and cinnamon sugar mixture.

Place in the oven and bake uncovered for around 1 hour and 10 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Note: Be sure to start checking the bread for doneness around the 1 hour mark.

Remove the bread from the oven and allow to cool in the pan for at least 10-15 minutes before transferring it to a wire rack to cool completely.

Make sure to cool the bread completely before slicing.