Ingredients

The following ingredients have 32 Servings
  • 2 cups peeled and grated apples ((we use Granny Smith--See Note 2))
  • 2 large eggs, (at room temperature)
  • 1/3 cup canola or vegetable oil
  • 1/3 cup unsalted melted butter (melted and cooled (or 1/3 cup more oil))
  • 1 cup light brown sugar, (lightly packed)
  • 2 teaspoons vanilla extract
  • 1 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 cups white, all-purpose flour, (plus some for dusting the pan)
  • For topping: 2 tablespoons light brown sugar (packed)

Instruction

  • PREP: Preheat the oven to 350 degrees F. Lightly grease and then flour one 9x5-inch bread pan (or grease pan and line with parchment paper, leaving an overhang for easy removal). Set aside. Melt 1/3 cup butter in microwave then set aside to cool so it isn't hot. (We want it at room temperature before adding to wet ingredients.) For the apples: Peel, then grate on the large holes of a box grater. Gently pick up the grated apples and place in measuring cups (loosely measure to the very top, but do not pack).
  • WET INGREDIENTS: Using a wooden spoon, mix together all of the wet ingredients until completely combined. Don't use hand or stand mixers -- it beats in too much air.
  • DRY INGREDIENTS: Right on top of the wet ingredients add in all of the dry ingredients except the flour. Mix. Now add in the flour and mix until completely combined and you have a smooth batter. Once incorporated, stop mixing (over-mixing can result in a dense loaf of bread).
  • BAKE: Use a spatula to scrape every bit of batter from bowl into the prepared pan. Smooth the top into an even layer; then sprinkle with 2 tablespoons brown sugar. Bake in fully heated oven for 55-70 minutes or until a toothpick comes out clean or with moist crumbs when inserted into the center.
  • COOL: Allow to cool for 15 minutes in the pan and then remove from the pan and allow to finish cooling (at least an hour) on a cooling rack before slicing (it crumbles if cut when too hot--Note 3). Enjoy!
  • STORAGE: We like to finish this bread within 1-2 days of being made. (It's even more moist, spiced, and flavorful on day 2!) After the second day, it begins to lose texture (becoming too moist). It can, however, last up to a week stored in an airtight container and tightly wrapped in plastic wrap. After the second day, I recommend storing it in the fridge. Wrap each slice tightly and place in an airtight container.