Ingredients:

  • 2 cups fresh apples, shredded (approx. 360g)
  • 1 tsp lemon juice
  • 250g all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 150g granulated sugar
  • 50g light brown sugar, packed
  • 120ml vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Wash and shred the apples using the large holes of a box grater. Shred down to the core but do not squeeze out the juice. Toss the shredded apple with 1 teaspoon of lemon juice to prevent browning.
  3. In a medium mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined.
  4. In a large mixing bowl, whisk together the granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract until the emulsion is smooth.
  5. Fold the shredded apples (and any accumulated juices) into the wet mixture using a rubber spatula.
  6. Gradually add the dry foundation to the wet ingredients. Fold gently until just combined; do not overmix to ensure a tender crumb.
  7. Pour the batter into the prepared loaf pan. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes before using the parchment overhang to lift it onto a wire rack to cool completely.