Easy Apple Cinnamon Bread

Center a rack in the oven and preheat to 350°F (177°C). Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan or line it with parchment paper and lightly spray or grease with oil.
Peel and core the apples, then grate them using a box grater. 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.
Prepare the dry ingredients while the apples sit with the sugar and spices. Whisk or sift the flour, baking powder, and baking soda in a medium bowl.
When the apples are ready, stir in the oil, beaten eggs, vanilla, and almond extract.
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.
Fold in the nuts, if using.
Pour batter into the pan and smooth the top.
Bake for 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean. Check the bread after 30 minutes and loosely cover it with aluminum foil if it’s browning too quickly.
Once the bread is done, transfer it (still in the pan) to a wire rack to cool for 5 minutes. Then, remove the bread from the pan and place it on the rack. Let it cool completely before slicing.

Ingredient :

2 large apples, peeled (about 1 pound)
2 tablespoons (25g) granulated sugar
1/2 cup (100g) brown sugar
1/4 teaspoon fine sea salt
1 ¼ teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 ½ cups (190g) all-purpose flour, spooned and leveled
1 ½ teaspoons baking powder, see tips
1/2 teaspoon baking soda
1/4 cup neutral oil like vegetable oil or grape seed oil
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract, optional
2/3 cup (85g) nuts, chopped, optional