Preheat the oven to 350°F. Spray a 8x5-inch loaf pan with nonstick spray.
In a medium bowl, sift the dry ingredients (flour through cloves).
In a large bowl, use an electric mixer to cream together the sugars and butter. Beat in the eggs. Add in the flour mixture alternately with the cider- about half at a time, and mix just until combined.
In a small bowl, toss the apples with lemon juice. Stir into the batter.
Scoop the batter into the prepared pan. Bake 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool for at least 20 minutes, then remove to a wire rack and let cool completely.
Notes
I like to use a combination of apples- for this recipe I used Granny Smith and Gala.
This bread is one of those that tastes much better the next day. It will keep for several days- just keep in a covered container or wrap well.