1. Preheat the oven to 350°F. Grease an 8×4-inch loaf pan and line with parchment paper allowing excess to hang over the sides of the pan.
2. Using the largest holes on a cheese grater, grate the apple. Or, chop the apple into
small pieces. Set aside.
3. In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon,
baking soda, baking powder, salt, and nutmeg. Stir in the eggs and melted butter until
fully combined. (Batter will be thick.)
4. Stir the apple and nuts (if using) into the batter until evenly combined. Pour into the
prepared pan and smooth out the top. Sprinkle with additional granulated sugar, if
desired.
5. Bake for 55 to 65 minutes or until a wooden pick inserted in the center comes out
clean. Let cool in the pan on a wire rack for 10 minutes. Remove from pan and let cool
for about 30 minutes more. Slice and serve warm. Any leftovers should be tightly
wrapped and refrigerated for up to 5 days.

NOTES
• Avoid overmixing the batter, as it’ll make the apple bread tough and chewy. I don’t
recommend using a mixer to combine the batter. A spatula is all you need.
• Use a scale to measure your flour. This will yield the most accurate results. However, if
you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups
before leveling it off with a knife. This method is the best way to measure flour without
overpacking the measuring cup, leading to a heavy loaf.
• The eggs should be at room temperature. Room temperature eggs incorporate evenly
and quickly so you do not overmix the batter. If you forgot to bring the eggs out, put
the cold eggs in a large bowl and cover them with warm tap water for 5 minutes.
• Make sure to line the loaf pan with parchment paper. The parchment paper helps
prevent the bread from sticking, making it easier to lift the loaf out of the pan.
• Different loaf pans conduct heat differently. I do not suggest swapping for a ceramic
or glass pan. If you do, you’ll have to keep an eye on the loaf and adjust the cooking
time.
• Do not try to remove the apple bread from the loaf pan too early. Allowing the loaf to
cool in the pan will allow it to set up. The bread also will crumble if you slice into it too
early.

NUTRITION
Calories: 295kcal I Carbohydrates: 39g I Protein: 4g I Fat: 14g I Saturated Fat: 7g I
Polyunsaturated Fat: 3g I Monounsaturated Fat: 3g I Trans Fat: 0.4g I Cholesterol: 62mg I
Sodium: 143mg I Potassium: 102mg I Fiber: 2g I Sugar: 23g I Vitamin A: 351Iu I Vitamin C: 1mg
I Calcium: 35mg I Iron: 1mg