Description
This Apple Cinnamon Pecan Bread is a moist, flavorful loaf perfect for breakfast or a cozy snack. It combines tender apples and warm cinnamon spices with crunchy toasted pecans, topped with a sweet cinnamon-sugar pecan crust. Easy to prepare and baked to perfection, this bread is an inviting treat that fills your kitchen with comforting aromas.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 2 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon baking powder
Wet Ingredients
- 2 large eggs (room temperature)
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 2 tablespoons applesauce
- 1 teaspoon vanilla extract
Add-ins and Toppings
- 2 cups finely chopped peeled apples
- 1 cup chopped toasted pecans (divided)
- 1 tablespoon sugar (for sprinkling the top)
- 1/4 teaspoon ground cinnamon (for sprinkling the top)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a loaf pan well to ensure the bread releases easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cinnamon, nutmeg, salt, and baking powder until combined evenly.
- Combine wet ingredients: In a large bowl, beat the eggs, sugar, vegetable oil, applesauce, and vanilla extract until the mixture is smooth and well incorporated.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing and ensure a tender crumb.
- Add apples and pecans: Gently fold in the finely chopped peeled apples and half of the chopped toasted pecans into the batter, distributing them throughout.
- Prepare topping: In a small bowl, mix the remaining chopped pecans with 1 tablespoon sugar and 1/4 teaspoon ground cinnamon. Sprinkle this mixture evenly over the batter once it’s in the loaf pan.
- Bake the bread: Pour the batter into the prepared loaf pan. Place it in the oven and bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and serve: Remove the bread from the oven and let it cool in the pan for 10 to 15 minutes. Then transfer it to a wire rack to cool completely. Slice into 12 pieces and enjoy your delicious loaf.
Notes
- Using room temperature eggs ensures better mixing and a lighter texture.
- Make sure to finely chop the apples to ensure even distribution throughout the bread and prevent large chunks.
- Be careful not to overmix the batter to keep the bread tender and moist.
- For a nut-free version, omit pecans and substitute with additional apples or seeds.
- Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can be frozen for up to 3 months; thaw before serving.
