Apple Bread

Instructions

1. In a medium bowl, combine the oats, brown sugar, cinnamon, ginger, salt, butter, and the chopped pecan halves. Using your hands, combine and crumble, working the butter in until the mixture feels like wet sand and the butter is fully worked into the sugar.
2. Place in the fridge or freezer until needed.
3. Preheat oven to 350°F and grease two 9x5-inch baking pans with nonstick spray and line them with parchment paper.
4. Grate the apples over a clean kitchen towel-lined bowl, then wrap them in the towel and squeeze out all of the excess juices.
5. Pour the juice into a small saucepan, and reduce the liquid until only 1-2 tablespoons remain and it is a honey-like consistency. Set aside to cool until needed.
6. In a large bowl, whisk together vegetable oil, sugar, eggs, and vanilla. Whisk in the flour, apple pie spice, baking powder, baking soda, and salt. Add flour and stir until just till a few streaks of flour remain.
7. Stir in the grated apple and the reduced apple liquid with the walnuts into the batter.
8. Place the batter into the prepared baking pans and place into the preheated oven until a toothpick inserted into the center comes out clean, about 50-60 minutes.
9. Let cool in the pan on a wire rack for 10 minutes, then remove from the pan and let cool completely before slicing.
10. Store at room temp, in an air-tight container for up to 5 days.