Ingredients

Apples

• 2 medium apples (about 2 cups diced)
  • Best choices: Granny Smith, Honeycrisp, Fuji, or Pink Lady
• 1 teaspoon lemon juice

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg (optional)
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup vegetable oil or melted butter
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

Optional Add-Ins

• 1/2 cup chopped walnuts or pecans
• 1/2 cup raisins or dried cranberries

---

Step 1: Prepare the Apples

1. Peel the apples.
2. Core and dice into small cubes, about 1 cm.
3. Toss apples with lemon juice.
   • This prevents browning.
   • It also brightens the flavor.

Set aside.

---

Step 2: Prepare the Pan and Oven

1. Preheat oven to 175°C (350°F).
2. Grease a standard loaf pan.
3. Line with parchment paper if you want easy removal.

---

Step 3: Mix the Dry Ingredients

1. In a large bowl, whisk together:
   • Flour
   • Baking soda
   • Baking powder
   • Cinnamon
   • Nutmeg
   • Salt

Whisk well so the spices are evenly distributed.

---

Step 4: Mix the Wet Ingredients

1. In another bowl, combine oil (or butter), granulated sugar, and brown sugar.
2. Whisk until smooth and glossy.
3. Add eggs one at a time, whisking well after each.
4. Add vanilla extract and mix again.

The mixture should look thick and cohesive.

---

Step 5: Combine Wet and Dry

1. Add dry ingredients to wet ingredients.
2. Fold gently with a spatula.
3. Stop mixing when you still see a few streaks of flour.

Overmixing will make the bread tough.

---

Step 6: Add Apples and Extras

1. Fold in the diced apples.
2. Add nuts or dried fruit if using.
3. Mix just until evenly distributed.

The batter will be thick. That’s correct.

---

Step 7: Bake

1. Pour batter into the prepared loaf pan.
2. Smooth the top.
3. Bake on the center rack for 55 to 65 minutes.

Check at 50 minutes:

• Insert a toothpick into the center.
• It should come out clean or with moist crumbs.

If the top browns too quickly, loosely cover with foil.

---

Step 8: Cool Properly

1. Let the bread cool in the pan for 15 minutes.
2. Remove and place on a wire rack.
3. Cool completely before slicing.

Cutting too early will make it crumble.

---

Texture and Flavor Check

Done right, the bread should be:

• Moist but not wet
• Soft with small air pockets
• Packed with apple chunks
• Lightly crisp on top

---

Storage

• Room temperature: tightly wrapped, up to 3 days
• Refrigerator: up to 1 week
• Freezer: sliced and wrapped, up to 3 months