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Apple Bread with Cinnamon Pecan Crunch

Heavenly Apple Bread with Cinnamon Pecan Crunch Delight

This Apple Bread with Cinnamon Pecan Crunch delivers a cozy, warm experience with soft apple chunks and crunchy pecans. Ideal for breakfasts or snacks.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour Gluten-free flour can be substituted.
  • 1 teaspoon cinnamon Try pumpkin pie spice for a unique twist.
  • 1/2 teaspoon nutmeg Replace with ginger if needed.
  • 1/2 teaspoon salt Use sea salt or kosher for a different touch.
  • 1 teaspoon baking powder Make sure it's fresh for the best results.
  • 2 large eggs Use room temperature for moisture.
  • 1 cup sugar Swap some for brown sugar for a caramel-like essence.
  • 1/3 cup vegetable oil Melted coconut oil or unsweetened applesauce can be used.
  • 1/2 cup applesauce Omit if using fresh apples.
  • 1 teaspoon vanilla extract Almond extract is an alternative.
  • 1 cup finely chopped peeled apples Granny Smith offers tartness; Honeycrisp or Fuji for sweetness.
  • 1 cup chopped toasted pecans Swap with walnuts or almonds if desired.
For the Topping
  • 1/4 cup sugar for sprinkling Turbinado sugar works well.
  • 1 teaspoon ground cinnamon Use based on your preference.

Equipment

  • oven
  • loaf pan
  • mixing bowl
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a medium bowl, whisk together the dry ingredients: flour, cinnamon, nutmeg, salt, and baking powder.
  3. In a large bowl, beat together the wet ingredients: eggs, sugar, vegetable oil, applesauce, and vanilla extract until smooth.
  4. Fold the dry mixture into the wet ingredients gently, adding chopped apples and half of the pecans.
  5. Pour the batter into the loaf pan, spreading evenly. Combine topping ingredients and sprinkle over the batter.
  6. Bake for 55-60 minutes until a toothpick comes out clean. The top should be golden-brown.
  7. Let the bread cool in the pan for 10-15 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 40IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Store leftovers in an airtight container for up to 4 days or freeze for longer storage.

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