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Apple Cinnamon Pecan Bread

Cozy Up with Apple Cinnamon Pecan Bread This Fall

Try this Apple Cinnamon Pecan Bread, a delicious fall treat perfect for breakfast or an afternoon snack.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 3/4 cups all-purpose flour Substitute with whole wheat flour for a heartier texture.
  • 2 1/2 teaspoons cinnamon Can reduce to 2 teaspoons for a milder flavor.
  • 1/4 teaspoon nutmeg Omit this for a simpler spice profile.
  • 1/4 teaspoon salt Essential for enhancing sweetness.
  • 1 teaspoon baking powder Ensure freshness for optimal rise.
  • 2 large eggs (room temperature) Flax eggs can be substituted for a vegan option.
  • 3/4 cup sugar Can use brown sugar for a deeper flavor.
  • 1/3 cup vegetable oil Substitute with melted coconut oil for a different flavor.
  • 2 tablespoons applesauce Can replace with an equal amount of yogurt.
  • 1 teaspoon vanilla extract Ensure pure extract for the best taste.
  • 2 cups finely chopped peeled apples Use firm varieties like Granny Smith or Honeycrisp.
  • 1 cup chopped toasted pecans Walnuts may be used as an alternative nut.
  • 1 tablespoon sugar (for sprinkling the top) Omit for a less sweet topping.
  • 1/4 teaspoon ground cinnamon (for topping) Extra flavor on crust.

Equipment

  • Mixing Bowls
  • Loaf pan
  • Whisk
  • Spatula

Method
 

Step‑by‑Step Instructions for Apple Cinnamon Pecan Bread
  1. Preheat your oven to 350°F (175°C) and grease a standard 9x5 loaf pan.
  2. In a medium-sized bowl, whisk together flour, cinnamon, nutmeg, salt, and baking powder until well combined.
  3. In a large bowl, beat eggs with sugar, vegetable oil, applesauce, and vanilla extract until smooth.
  4. Gradually mix dry ingredients into the wet mixture until just combined.
  5. Gently fold in finely chopped apples and half of the toasted pecans.
  6. In a small bowl, mix remaining toasted pecans with 1 tablespoon of sugar and 1/4 teaspoon of cinnamon, then sprinkle on top of the batter.
  7. Transfer the loaf pan to the oven and bake for 55-60 minutes, or until a toothpick comes out clean.
  8. Let the loaf cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 30gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Store leftovers in an airtight container at room temperature for up to 3 days. For longer freshness, wrap tightly and freeze.

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