Best 8 Apple Butter Pecan Quick Bread Recipes

APPLE BUTTER QUICK BREAD

Steps:

• Heat the oven to 350 degrees, and lightly grease a 9-by-5-inch loaf pan with nonstick cooking spray. In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, baking soda, cinnamon, allspice, nutmeg and salt to combine. Set aside.
• In a large bowl, whisk the oil, sugar and brown sugar until well combined (you may need to switch to a rubber spatula after a bit). Add the eggs one at a time and whisk well after each addition to incorporate. Whisk in the vanilla extract.
• Add the flour mixture and stir just to combine. Add the apple butter and yogurt and mix well to incorporate. Pour the batter into the prepared loaf pan and spread into an even layer.
• Sprinkle the surface of the loaf generously with turbinado sugar. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool for 20 minutes in the pan, then unmold onto a cooling rack to cool completely before slicing and serving.

APPLE-PECAN-OAT QUICK BREAD WITH CREAM CHEESE GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the oats and pecans and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• Whisk together the confectioners' sugar, cream cheese, milk and vanilla extract in a small bowl until smooth.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

APPLE BUTTER BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 8x4x2-inch loaf pan.
• Mix flour, baking soda, baking powder, salt, nutmeg, and cloves in a bowl.
• Beat the butter and sugar with an electric mixer in a separate large bowl until smooth. Add the egg and apple butter; continue beating until smooth. Mix in the flour mixture until just incorporated. Fold in the raisins and walnuts; mixing just enough to evenly combine. Pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

APPLE BUTTER & PECAN QUICK BREAD

Steps:

• Cream butter and sugar. Add egg and beat well. Combine buttermilk and soda. Combine flour and spices. Add alternately with buttermilk, beginning and ending with flour. Stir in apple butter and pecans.
• Pour into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350*F for 1 hour or until wooden pick inserted comes out clean. Cool in pan for 5 minutes; remove to wire rack and cool completely.

APPLE PECAN QUICK BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease a 9 x 5 x 3-inch loaf pan.
• In a large bowl, sift together the flour, the sugar, the baking powder, and the salt, making a well in the center. Set aside. Stir in the liquid ingredients until just combined, being careful not to overmix. Gently stir in the apples and the pecans. Pour the batter into prepared pan and bake for 50-60 minutes or until a cake tester inserted into center of loaf comes out with moist crumbs attached. Do not overbake.

APPLE PECAN QUICK BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease a 9 x 5 x 3-inch loaf pan.
• In a large bowl, sift together the flour, the sugar, the baking powder, and the salt, making a well in the center.
• Set aside.
• Stir in the liquid ingredients until just combined, being careful not to overmix.
• Gently stir in the apples and the pecans.
• Pour the batter into prepared pan and bake for 50-60 minutes or until a cake tester inserted into center of loaf comes out with moist crumbs attached.
• Do not overbake.

CINNAMON-APPLE-PECAN BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.
• Combine apples, 4 tablespoons butter, honey, 1 tablespoon cinnamon, and cinnamon stick in a saucepan over medium heat. Cover with a lid and cook, stirring frequently, about 10 minutes.
• While apples are simmering, sift flour, baking powder, and salt together in a bowl.
• Combine remaining 8 tablespoons butter, remaining 1 tablespoon cinnamon, and sugar in the bowl of a stand mixer. Beat together until light and fluffy. Add eggs one at a time; beat until fully incorporated. Add vanilla extract.
• Discard cinnamon stick and mash cooked apples. Add mashed apples and pecans to the batter. Use a rubber spatula to mix in flour mixture until just incorporated. Transfer batter to the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool on a wire rack.

MAPLE PECAN BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 8- or 9-inch loaf pan.
• In large bowl, mix all Maple Pecan Bread ingredients except pecans with spoon; beat 30 seconds. Stir in 1/2 cup pecans. Pour into pan.
• Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours.
• In small bowl, mix all Maple Glaze ingredients except pecans until smooth and thin enough to drizzle.
• Drizzle cooled bread with Maple Glaze. Sprinkle with 2 tablespoons pecans. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.