Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix well.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Gently fold in the sour cream until the batter is smooth.

Gently fold in the chopped apples and nuts (if using) until evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan, spreading it evenly.

Bake in the preheated oven for approximately 60-70 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Allow the apple bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.

Once cooled, you can dust the top with powdered sugar for a finishing touch.

Slice the apple bread and enjoy it as is or with a pat of butter.