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Apple Bread with Cinnamon Pecan Crunch

Moist Apple Bread with Cinnamon Pecan Crunch Delight

This Apple Bread with Cinnamon Pecan Crunch is a moist and delightful treat perfect for breakfast or dessert.
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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: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All Purpose Flour Substitute with gluten-free blend if desired
  • 2.5 teaspoons Cinnamon Pumpkin pie spice can be used for variation
  • 0.25 teaspoon Nutmeg Can be omitted or reduced if preferred
  • 0.25 teaspoon Salt Essential for enhancing overall flavor
  • 1 teaspoon Baking Powder Ensure it's fresh for optimal lift
  • 2 Large Eggs Swap with flaxseed meal for vegan option
  • 0.75 cup Sugar Consider using brown sugar for richer flavor
  • 0.33 cup Vegetable Oil Melted coconut oil works well as a substitute
  • 2 tablespoons Applesauce Can be swapped with Greek yogurt
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract for best results
  • 2 cups Finely Chopped Peeled Apples Granny Smith recommended for sweet-tart balance
  • 1 cup Chopped Toasted Pecans Replace with walnuts or almonds if desired
For the Topping
  • 1 tablespoon Sugar for Topping Adds sweetness and texture
  • 0.25 teaspoon Ground Cinnamon Enhances flavor contrast

Equipment

  • Loaf Pan
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.
  2. In a medium bowl, whisk together all-purpose flour, cinnamon, nutmeg, salt, and baking powder until well combined.
  3. In a large bowl, beat together the room temperature eggs, sugar, vegetable oil, applesauce, and vanilla extract until smooth and creamy.
  4. Gradually fold the dry ingredients into the wet mixture until just combined, careful not to over-mix.
  5. Gently fold in the finely chopped apples and half of the chopped toasted pecans into the batter.
  6. Pour the batter into the prepared loaf pan, then sprinkle the remaining chopped pecans on top, along with the sugar and ground cinnamon.
  7. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
  8. Once baked, allow the loaf to cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 10gVitamin A: 50IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Allowing the bread to cool on a wire rack helps maintain the crispy topping. Use a serrated knife for clean slices.

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