Breakfast Apple Bran Loaf

• 2 eggs
• 1 scant cup buttermilk
• 1 large apple, grated (about 1 cup)
• 1/2 cup melted butter
• 1 teaspoon vanilla extract
• 1 1/3 cup plain, unsweetened bran cereal
• 1 cup unbleached all purpose flour
• 1/2 cup oat bran or coarsely pulsed oats, plus more for topping
• 1/2 cup natural cane sugar
• 1/3 cup muscavado sugar (or brown sugar), plus more for topping
• 1/2 cup chopped pecans
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fresh ground nutmeg
• Salted butter, room temperature, for serving

1. Preheat the oven to 375u0b0F. Grease a 9x5 loaf pan or line it with parchment paper.
2. Into a large mixing bowl, combine the eggs and buttermilk and whisk well to combine. Add the grated apple, melted butter and vanilla and stir to mix. Add the bran cereal and let it sit for 5 minutes to absorb liquid.
3. While you're waiting, in another bowl, combine the dry ingredients. Combine the all purpose flour, oat bran, cane sugar, muscavado, pecans, baking soda, baking powder, sea salt, cinnamon and nutmeg. Stir to mix. Add the wet ingredients in with the dry and stir just to combine, do not overmix.
4. Pour the batter into the prepared pan, it should come up no more than 3/4 way up the pan. Sprinkle the top of the loaf with a handful of oat bran and brown or turbinado sugar. Bake on the middle rack for 40-45 minutes or until a toothpick in the center comes out clean. Allow it to cool completely before removing it from the pan.
5. Slice with a serrated knife and serve with butter on the side.
6. Loaf can be kept covered at room temperature for 3 days or for 5 days in the fridge.

eggs, buttermilk, apple, butter, vanilla, cereal, flour, bran, natural cane sugar, muscavado sugar, pecans, baking soda, baking powder, salt, ground cinnamon, fresh ground nutmeg, butter

Taken from www.epicurious.com/recipes/food/views/breakfast-apple-bran-loaf-56390023 (may not work)