Preheat your oven to 350°F (175°C). Grease one large loaf pan or 4-5 mini loaf pans, depending on how full you want them. This makes sure your bread will release easily after baking.

Peel and core the apples, then grate them using a box grater or food processor. Place the grated apples into a large mixing bowl. Add the granulated sugar and let the mixture sit for about 5 minutes. This draws out moisture from the apples and begins to dissolve the sugar, which helps moisten the loaf later.

To the bowl with the grated apples and sugar (from Step 2), add the neutral oil, eggs, and pure vanilla extract. Stir well to combine thoroughly. I like to crack the eggs into a small bowl first, just to check for shells before adding.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, fine salt, ground cinnamon, and ground nutmeg. This ensures your spices and leaveners are evenly distributed throughout the batter.

Add the dry mixture from Step 4 into the wet mixture from Step 3. Stir gently until just combined—do not overmix to avoid a tough loaf. The batter will be thick and speckled with apple shreds throughout. Sometimes I fold with a spatula to keep the apples evenly distributed.

Pour the prepared batter from Step 5 into your greased pan(s) from Step 1. Smooth the top lightly and place in the preheated oven. Bake for about 30 minutes for mini loaves, or about 55 minutes for a large loaf, until the top is golden and a toothpick inserted into the center comes out mostly clean. For a little extra aroma, you can sprinkle cinnamon sugar on top before baking.

Remove the pan(s) from the oven and let cool for a few minutes before removing the loaf. Slice and enjoy warm or at room temperature. I like to let the loaves cool until just barely warm—this makes slicing easier and keeps the bread from crumbling.