1. Grease/line a 9×5 loaf pan with parchment paper (to help release, I don’t use one as my loaf pan is very non-stick) and set aside. Preheat the oven to 350°F with a rack in the upper-thirds position.
2. Pat and squeeze your shredded apples dry with paper towels/kitchen towel until a good amount of their moisture is released. Too much moisture will affect the consistency and bake time of the loaf. Set aside until needed.
3. In a medium-sized bowl, whisk together your flour, baking powder, salt, and spices. In a separate large bowl, whisk together your sugars (both) and eggs until fully incorporated, then the vegetable oil, then fold in your shredded apple until evenly distributed.
4. Add your dry mixture into the bowl with the wet, folding together with a spatula until just combined (don’t over mix, just until no streaks/pockets of flour remain). Pour into your prepared loaf pan, sprinkle your crushed pecans in an even layer over the top, then sprinkle some granulated sugar over the pecans (I used roughly a teaspoon I’d say).
5. Bake for 70-80 minutes or until a knife inserted comes out clean (start checking around 65 minutes and then check every 5 minutes or so, you may find you need even more time than is listed here). No need to tent the top to prevent from burning, you want the top with the pecans to get extra crispy.
6. Let the loaf cool almost completely in the pan before trying to release and then placing on a separate rack to cool completely before slicing and serving.

This apple loaf is best enjoyed day-of, but will keep for up to 2 days wrapped tightly in plastic wrap and/or stored in an airtight container at room temperature.