Apple bread

Set the oven to 350.

Core the apple, grate part of it on the large side of a grater and cut the rest into small pieces, about 170 grams in all; set aside.

In a large bowl, combine the flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder, freshly grated nutmeg and salt; whisk to break up the brown sugar and distribute the spices and leaveners.

Melt the stick of butter in a small bowl in the microwave at half power in 30 second bursts, and pour it into the dry mixture.

Beat the two eggs briefly and add them; stir until almost combined. The batter will be very thick.

Optionally chop half a cup of walnuts or pecans. To toast nuts, stir them in a saute pan over medium heat about five minutes until fragrant, or bake on a baking sheet about eight minutes, stirring every couple of minutes.

Stir in the apples and the nuts; the apples release their liquid and soften the batter.

Grease an 8 by 4 inch loaf pan with the butter paper and line it with a parchment sling with handles; in a 9 by 5 pan, reduce the bake by about five minutes and expect a flatter loaf.

Spread the batter in the pan and smooth it with a spatula; sprinkle sugar over the top (about a tablespoon and a half is enough) and a few walnuts.

Bake about an hour, checking in five minute increments from about 55 minutes, until a skewer in the middle comes out clean and the loaf does not jiggle; this one took 55 minutes.