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Center a rack in the oven and heat to 350 degrees Fahrenheit. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan or line the loaf pan with parchment paper and lightly spray or grease with oil.
Peel and core the apples then use a box grater and shred them. Add the shredded apples to a large bowl.
Add the granulated sugar, brown sugar, salt, cinnamon, ginger, and nutmeg to the apples and mix well. Set the bowl aside for 10 to 15 minutes. As they sit, the apples will release quite a bit of liquid.
While the apples sit with the sugar and spices, prepare the dry ingredients. In a medium bowl, whisk or sift the flour, baking powder and baking soda together.
When the apples are ready, stir in the oil, beaten eggs, vanilla, and almond extract until well blended.
Use a large rubber spatula to scrape the sides and bottom of the bowl then add the dry ingredients in three parts, stirring gently until they disappear and the batter is smooth. Stir in nuts.
Pour batter into the pan and smooth the top. Bake 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean.
After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil.
When the bread is done, transfer it, in the pan, to a wire rack to cool for 5 minutes. Unmold the bread and place right side up on the rack. Cool completely before slicing.
Store apple bread in an airtight container for up to 4 days at room temperature and in the freezer for up to 1 month (maybe longer). When freezing the bread, make sure that you wrap it well to prevent any freezer smells from seeping into the bread.