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

Whisk together all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves in a medium bowl.

Cream together softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, about 3 minutes.

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Gradually mix the dry ingredients into the wet ingredients, alternating with sour cream, starting and ending with the dry ingredients.

Fold in finely chopped Granny Smith apples and optional chopped nuts until evenly distributed.

Pour the batter into the prepared loaf pan and sprinkle turbinado sugar on top.

Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.