Description
This Apple Cinnamon Pecan Bread is a perfect fall treat, combining warm cinnamon, nutmeg, and chopped apples with crunchy toasted pecans. It’s a moist, flavorful bread that’s perfect for breakfast, a snack, or a dessert. The added applesauce ensures the bread stays tender while the topping of cinnamon-sugar and pecans creates a beautiful finish.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 2 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2 large eggs (room temperature)
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 2 tablespoons applesauce
- 1 teaspoon vanilla extract
- 2 cups finely chopped peeled apples
- 1 cup chopped toasted pecans
- 1 tablespoon sugar (for sprinkling the top)
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a loaf pan to ensure easy release.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, nutmeg, salt, and baking powder.
- Combine the Wet Ingredients: In a large bowl, beat the eggs, sugar, vegetable oil, applesauce, and vanilla extract until smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix for a tender loaf.
- Fold in the Apples and Pecans: Gently fold in the finely chopped apples and half of the chopped toasted pecans.
- Prepare the Topping: In a small bowl, mix the remaining pecans, 1 tablespoon of sugar, and 1/4 teaspoon of ground cinnamon. Sprinkle this topping evenly over the batter.
- Bake: Pour the batter into the prepared loaf pan and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the bread to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
- Use room-temperature eggs for best results.
- Don’t overmix the batter once you combine the wet and dry ingredients to ensure a light, tender loaf.
- Toasting the pecans brings out their natural flavor and adds extra crunch to the bread.
- You can substitute the vegetable oil with melted butter for a richer flavor.
- For extra moisture, you can add a tablespoon or two of milk if the batter feels too thick.
- Prep Time: 15 minutes
- Cook Time: 55–60 minutes
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of the loaf)
- Calories: 220
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 25mg