Ingredients

• 2 medium apples, peeled and shredded (we like Honeycrisp or Pink Lady)
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp kosher salt
• 1½ tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 cup granulated sugar, plus more for topping
• ½ cup light brown sugar, packed
• 3 large eggs
• 1 cup vegetable oil
• ¼ cup finely crushed pecans

Directions

1. Preheat the oven to 350°F with a rack in the upper-thirds position. Grease and line a 9 in. x 5 in. loaf pan with parchment paper and set aside.
2. Pat and squeeze the shredded apples dry with your hands or a clean kitchen towel, until almost all of the moisture is released. Too much moisture will affect the consistency and bake time of the loaf. Set aside.
3. In a medium-sized bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
4. In a separate large bowl, whisk together granulated sugar, light brown sugar, and eggs until fully incorporated. Then whisk in vegetable oil and fold in shredded apples until evenly distributed.
5. Add dry mixture to the wet mixture, folding together with a spatula until just combined (don’t over mix, just make sure there are no streaks or pockets of flour).
6. Pour into prepared loaf pan and sprinkle crushed pecans in an even layer over the top, then sprinkle some granulated sugar over the pecans (I used about 1 tsp).
7. Bake for 70-80 minutes or until a knife inserted in the center comes out clean (start checking around 65 minutes and then check every 5 minutes or so).
8. Let the loaf cool almost completely in the pan before releasing and placing on a wire rack to finish cooling before slicing and serving. Best enjoyed the same day, but will keep for up to 2 days wrapped tightly in plastic wrap at room temperature.