Best 15 Apple Pecan Bread Recipes

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Apple pecan bread is a moist and flavorful quick bread that is perfect for fall. It is made with fresh apples, pecans, and a variety of spices. This bread is easy to make and can be enjoyed for breakfast, lunch, or dinner. It is also a great gift for friends and family.

This article provides two recipes for apple pecan bread: a classic recipe and a gluten-free recipe. The classic recipe uses all-purpose flour, while the gluten-free recipe uses a combination of almond flour and oat flour. Both recipes are delicious and easy to follow.

In addition to the two main recipes, the article also includes a recipe for apple pecan bread muffins. These muffins are a great way to enjoy apple pecan bread on the go. They are also perfect for parties and potlucks.

No matter which recipe you choose, you are sure to enjoy this delicious and flavorful bread. Apple pecan bread is a fall classic that everyone will love.

Check out the recipes below so you can choose the best recipe for yourself!

BREAD MACHINE CARAMEL APPLE AND PECAN BREAD



Bread Machine Caramel Apple and Pecan Bread image

This luscious combination of favorite flavors makes an out-of-this-world addition to breakfast or dessert!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h40m

Yield 12

Number Of Ingredients 9

1 cup water
2 tablespoons butter or margarine, softened
3 cups Gold Medal™ Better for Bread™ flour
1/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1 teaspoon salt
2 teaspoons bread machine or quick active dry yeast
1/2 cup chopped unpeeled apple
1/3 cup coarsely chopped pecans, toasted

Steps:

  • Measure carefully, placing all ingredients except apple and pecans in bread machine pan in the order recommended by the manufacturer. Add apple and pecans at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
  • Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

Nutrition Facts : Calories 185, Carbohydrate 32 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 slice, Sodium 210 mg

CINNAMON-APPLE-PECAN BREAD



Cinnamon-Apple-Pecan Bread image

A delicious buttery loaf. This recipe is basically an apple-cinnamon version of classic banana bread, plus pecans.

Provided by C Proctor

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h30m

Yield 10

Number Of Ingredients 12

3 large Gala apples, peeled and cubed
12 tablespoons butter, divided
4 tablespoons honey
2 tablespoons ground cinnamon, divided
1 cinnamon stick
1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon fine salt
1 cup white sugar
2 large eggs
½ teaspoon vanilla extract
1 cup chopped toasted pecans

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.

Nutrition Facts : Calories 409.4 calories, Carbohydrate 50.7 g, Cholesterol 73.8 mg, Fat 22.9 g, Fiber 3.9 g, Protein 4.3 g, SaturatedFat 9.8 g, Sodium 278.6 mg, Sugar 34.1 g

CRANBERRY APPLE PECAN BREAD PUDDING WITH VANILLA CREAM SAUCE



Cranberry Apple Pecan Bread Pudding With Vanilla Cream Sauce image

This makes a nice breakfast/brunch dish. The bread pudding itself is not overly sweet, but vanilla cream sauce adds a nice richness. From Morning Glories by Donna Leahy.

Provided by pattikay in L.A.

Categories     Dessert

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 18

1 1/2 cups apples, peeled and sliced
2 teaspoons lemon juice
4 large eggs
1/4 cup sugar
2 teaspoons vanilla
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 cup unsalted butter, melted
2 cups half-and-half (or milk)
1/4 cup brandy
1/2 cup cranberries
1/2 cup pecans, chopped
5 cups stale croissants (or brioche or french bread, cut in cubes)
2 cups milk (or half and half or cream)
2 tablespoons flour
3/4 cup sugar
1/2 cup butter
2 teaspoons vanilla

Steps:

  • Pudding:.
  • in a medium bowl, toss sliced apples with lemon juice and set aside.
  • in a large bowl, beat the eggs till frothy and light in color. Add the sugar, vanilla, nutmeg and cinnamon and beat till smooth.
  • Stir in the butter, half and half and brandy.
  • Toss the apples, cranberries, pecans with the bread cubes.
  • Place the bread mixture in a greased 9x5 loaf pan (or individual custard cups). Pour the egg mixture evenly over the bread. Cover with foil and weigh down with a bag of rice or dried beans to encourage the bread to absorb the liquid. Refrigerate for 30-60 minutes.
  • Preheat oven to 325. Remove the foil and weights and place the pudding in a larger pan with 1 inch of hot water. Bake for 55 minutes or till set.
  • Increase oven temperature to 425 and bake 10 minutes more, till lightly browned. Serve warm with room temperature sauce.
  • Vanilla Cream Sauce:.
  • Combine milk (or cream) with flour and sugar in a saucepan. Add butter. Heat over medium high heat till it bubbles, stirring. Continue to heat gently till thickened. Stir in vanilla.

APPLE-PECAN-OAT QUICK BREAD WITH CREAM CHEESE GLAZE



Apple-Pecan-Oat Quick Bread with Cream Cheese Glaze image

Mix chopped toasted pecans into this apple bread, then glaze the whole loaf with a vanilla cream cheese icing.

Provided by Food Network Kitchen

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 19

1/2 cup melted unsalted butter or vegetable oil, plus more melted butter or oil for brushing the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup Old-Fashioned rolled oats
3/4 cup chopped toasted pecans
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded apples, excess moisture squeezed out
1 cup confectioners' sugar
3 tablespoons cream cheese, at room temperature
2 tablespoons milk
1/4 teaspoon pure vanilla extract

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 PECAN QUICK BREAD



Apple Pecan Quick Bread image

Provided by Jennifer Appel

Categories     Fruit     Nut     Breakfast     Brunch     Dessert     Bake     Apple     Pecan     Fall     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 9

1 3/4 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup orange juice
1/3 cup (5 1/3 tablespoons) unsalted butter, melted and cooled slightly
2 large eggs, lightly beaten
1 1/2 cups coarsely chopped golden Delicious apples
1/2 cup coarsely chopped pecans

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



Apple Pecan Quick Bread image

Make and share this Apple Pecan Quick Bread recipe from Food.com.

Provided by Bev I Am

Categories     Quick Breads

Time 1h20m

Yield 1 loaf

Number Of Ingredients 9

3/4 cup all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup orange juice
1/3 cup unsalted butter, melted and cooled slightly (5 1/3 Tablespoons)
2 large eggs, lightly beaten
1 1/2 cups coarsely chopped golden delicious apples
1/2 cup coarsely chopped pecans

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 BREAD PUDDING



Apple Pecan Bread Pudding image

Make and share this Apple Pecan Bread Pudding recipe from Food.com.

Provided by HELEN PEAGRAM

Categories     Dessert

Time 4h

Yield 8 serving(s)

Number Of Ingredients 11

1 cup pecans, coarsely chop
3 eggs
8 slices raisin bread, diced
2 cups half-and-half or 2 cups milk
2 medium apples, green
1/4 cup Bourbon or 1/4 cup brandy
1 cup sugar
1/4 cup butter or 1/4 cup margarine, melted
1 teaspoon cinnamon
to taste vanilla ice cream (optional)
1/2 teaspoon nutmeg

Steps:

  • Preheat oven to 350.
  • Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally.
  • Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker.
  • Peel, core and thinly slice the apples.
  • Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well.
  • Blend in half and half or milk and then stir in bourbon or brandy.
  • Lightly mix pecans with bread and apples.
  • Pour egg mixture over bread. Drizzle with butter.
  • Cover and cook on low until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours.
  • Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired.

Nutrition Facts : Calories 464.2, Fat 25.6, SaturatedFat 9.7, Cholesterol 107.4, Sodium 184.3, Carbohydrate 49.8, Fiber 3.7, Sugar 31.9, Protein 7.7

APPLE BUTTER & PECAN QUICK BREAD



Apple Butter & Pecan Quick Bread image

Make and share this Apple Butter & Pecan Quick Bread recipe from Food.com.

Provided by NELady

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 6-8 serving(s)

Number Of Ingredients 12

1/2 cup butter or 1/2 cup margarine, softened
1 cup brown sugar, firmly packed
1 egg
3/4 cup buttermilk
2 teaspoons baking soda
2 cups all-purpose flour
1 cup apple butter
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon clove
1/2 cup pecans

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 ZUCCHINI PECAN BREAD



Apple Zucchini Pecan Bread image

This recipe makes three loaves of bread. A great combination of zucchini and apples makes this a wonderfully moist bread that freezes well. Recipe from Taste of Home.

Provided by Marie

Categories     Quick Breads

Time 1h15m

Yield 3 loaves

Number Of Ingredients 13

4 cups flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
5 eggs
1 1/2 cups vegetable oil
2 cups sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 cups shredded unpeeled zucchini
1 cup shredded peeled apple
1 1/2 cups chopped pecans

Steps:

  • In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt.
  • In another bowl, beat eggs and add oil, sugars and vanilla.
  • Pour over dry ingredients and mix well.
  • Stir in zucchini, apples and pecans (batter will be stiff).
  • Spoon into three greased 8x4x2" loaf pans.
  • Bake at 350° for 50 to 55 minutes or until tests done.
  • Cool in pan for ten minutes before removing to a wire rack to cool completely.

CINNAMON APPLE PECAN BREAD (ABM)



Cinnamon Apple Pecan Bread (Abm) image

This recipe is for the bread machine from the book The Bread Lover's Bread Machine Cookbook. I make it without the pecans. It calls for gluten which is found at most any health food store. This recipe makes a 2 pound loaf.

Provided by Celeste

Categories     Breads

Time 3h10m

Yield 2 pound loaf

Number Of Ingredients 11

1 1/2 cups buttermilk
2 1/2 tablespoons walnut oil
4 cups bread flour
1/4 cup light brown sugar
1 tablespoon gluten
1 teaspoon gluten
1 1/2 teaspoons salt
1 1/3 tablespoons ground cinnamon
2 1/2 teaspoons saf yeast or 1 tablespoon bread machine yeast
2/3 cup chopped dried apple
1/2 cup chopped pecans

Steps:

  • Place the ingredients, except the apples and pecans, in the pan according to the order in the manufacturer's instructions.
  • Set crust on medium and program for the Basic or Fruit and Nut cycle; press Start. (This recipe is not suitable for use with the Delay Timer.).
  • When the machine beeps, or between Knead 1 and Knead 2, add the apples and pecans.
  • When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
  • Let cool to room temperature before slicing.

Nutrition Facts : Calories 1522, Fat 41.1, SaturatedFat 4.7, Cholesterol 7.3, Sodium 1981.4, Carbohydrate 254.6, Fiber 15.4, Sugar 53.5, Protein 36.8

WILD RICE, PECAN SPICED, APPLE & SOURDOUGH BREAD STUFFING



WILD RICE, PECAN SPICED, APPLE & SOURDOUGH BREAD STUFFING image

Categories     Side     Bake     Thanksgiving     Stuffing/Dressing     Apple

Yield 14 cups

Number Of Ingredients 17

1-lb. loaf sourdough or peasant-style bread
2 cups raw wild rice
2 tsp. plus 1 Tbs. salt
3 Tbs. olive oil
2 medium (4-oz.) onions, cut into small dice (1-1/2 cups)
4 large ribs celery, cut into small dice (1-1/2 cups)
2 small cloves garlic, minced
1-1/2 Tbs. chopped fresh sage
1-1/2 Tbs. chopped fresh thyme
1-1/2 tsp. white pepper
3 Granny Smith apples
2 Tbs. butter
1 Tbs. sugar
1-2/3 cups apple cider
4 large eggs
3/4 cup homemade or low-salt canned chicken broth
1/2 recipe Spiced Pecans, coarsely chopped

Steps:

  • Two days ahead: Trim the crust from the bread and cut the remainder into 1/2-inch dice to get 6 cups. Spread the bread on baking sheets to dry overnight. One day ahead: In a large pot, combine the wild rice, 6 cups water, and 2 tsp. salt. Bring to a boil, reduce to a low simmer, cover, and cook until tender and the kernels start to open, 50 to 55 minutes. Remove from the heat, drain if necessary, and spread out to cool on a baking sheet. In a large sauté pan, heat 2 Tbs. oil over medium-high heat. Add the onions, sauté 4 minutes; add the celery and garlic and sauté until the onions are translucent, about 4 minutes. Remove from the heat and stir in the herbs, pepper, and 1 Tbs. salt. Cool in a shallow dish. Meanwhile, peel, core, and dice the apples. Return the pan to the heat and add the remaining 1 Tbs. oil and 2 Tbs. butter. When the butter sizzles, add the apples and sprinkle in the sugar. Sauté until the apples begin to brown, 5 to 8 minutes. Add 2/3 cup of the cider (reserve the rest), scrape up any brown bits, and let the cider reduce for 1 min. Pour the apples and liquid into the onion mixture and let cool completely. In a large bowl, combine the rice, bread, and apple mixture. Refrigerate. On the day of serving: Bring the stuffing to room temperature. Mix the eggs, 1 cup cider, and chicken broth. Fold the liquid into the stuffing mixture and mix well. It will be fairly wet. Fold in the spiced pecans. Follow the directions for stuffing the turkey and baking the extra stuffing in a pan in the Roasted Turkey recipe.

APPLE PECAN BREAD PUDDING



Apple Pecan Bread Pudding image

Transform "left-over" cinnamon rolls into a yummy warm bread pudding. This recipe was published in the Southwest Parent magazine.

Provided by CarolAT

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

8 ounces day-old cinnamon rolls, cubed
1/2 cup pecans, chopped
1 cup apple, peeled and sliced
2 eggs
2 cups milk
1/2 teaspoon vanilla
1/2 cup sugar (optional)
maple syrup

Steps:

  • Coat an 8 or 9-inch cake pan with nonstick spray. Place the bread cubes in the pan and toss in the pecans and apples.
  • Blend the eggs, milk and sugar (optional) in a medium bowl. Add vanilla.
  • Pour the mixture over the bread and let stand for about 20 minutes.
  • Bake in a 350°F oven for about 45 minutes, until golden brown. Cut into squares to serve.
  • Serve with warm maple syrup.

Nutrition Facts : Calories 218.8, Fat 13.1, SaturatedFat 3.1, Cholesterol 80.1, Sodium 156.2, Carbohydrate 20.5, Fiber 1.7, Sugar 11, Protein 6

ZUCCHINI APPLE PECAN BREAD



Zucchini Apple Pecan Bread image

I made this for my dad today for Father's Day and he loved it. I made extra for his work and also for my work.

Provided by Alisha Broussard

Categories     Other Breads

Time 1h15m

Number Of Ingredients 15

NON STICK SPRAY
1 c zucchini, finely grated (about one medium zucchini)
1 c green apple, finely grated (about 2 small apples)
1 1/4 c light brown sugar
1 c canola oil
3 large eggs
1 tsp vanilla extract
3 c all purpose flour
1/4 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp all purpose flour
1 1/2 c chopped pecans (or any nut you like) optional

Steps:

  • 1. Preheat the oven to 375 degrees F. Coat 2 (4 1/2 by 8 1/2-inch) loaf pans with nonstick spray. Line the pans with parchment paper and spray the paper.
  • 2. Combine the zucchini, apple, brown sugar, oil, eggs and vanilla extract in a large bowl and stir to combine.
  • 3. In another bowl combine 3 cups flour, salt, baking powder, baking soda, cinnamon and nutmeg to the bowl and mix well.
  • 4. In a small bowl toss the nuts with the remaining 1/2 teaspoon flour to coat and prevent them from sinking. Gently stir in the nuts. *I only added about 1/2 cup of nuts. I used pecans but you can use any nut you like and add as much as you like.*
  • 5. Divide the batter between the 2 loaf pans. Bake until a toothpick or skewer inserted in the middle of each loaf comes out clean, 45 minutes to 1 hour. Remove the bread from the pans and cool on a wire rack.

PECAN APPLE BREAD



Pecan Apple Bread image

This is one delicious bread...dense with a great flavor..don't take my word for it...give it a try.. I am making this in the morning again to freeze for the holidays!

Provided by Cassie *

Categories     Sweet Breads

Time 1h15m

Number Of Ingredients 13

1 c brown sugar
1 c sour cream
2 eggs
2 tsp vanilla
2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 c peeled and finely diced granny smith apples
1 c chopped pecans
DRIZZLE
1/4 c brown sugar
1/4 c butter

Steps:

  • 1. Preheat oven to 350 degrees F. Grease the bottom and sides of the loaf pan. Peel and chop apples, cover and set aside.
  • 2. Combine 1 cup of brown sugar with the sour cream, eggs, and vanilla in large mixing bowl; beat on low speed until well blended. Add the flour, baking powder, baking soda, and salt; beat on low until all ingredients are mixed evenly.
  • 3. Add the apples and half of the pecans to the dough; fold in until evenly distributed. Pour the dough into the grease loaf pan; pat down evenly. Sprinkle the top with the remaining pecans; press the pecans slightly into the top of the dough.
  • 4. Place in the preheated oven and bake for 50 to 60 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool for 20 minutes before removing from the loaf pan. Place on a wire rack to finish cooling
  • 5. Drizzle: Combine the brown sugar and butter in a small saucepan. Over medium heat, bring the mixture to a boil. Once it is boiling, turn the heat to low and let the sauce simmer for about one minute until it thickens; stir constantly. Remove from the heat and drizzle over the top of the bread. The bread does not have to be cooled before drizzling the sauce over it. Some sauce will drizzle down the sides but try not to let much drizzle off if it does, try spooning it up and drizzle back over the bread.

APPLE PECAN BREAD



APPLE PECAN BREAD image

Categories     Bread     Fruit     Brunch     Bake     Quick & Easy

Yield 1 9x5" loaf

Number Of Ingredients 11

1/2 Cup Butter
1 Cup Sugar
2 Eggs, well beaten
1/2 Cup Buttermilk
1 Tsp Vanilla
1 Large Apple, cored and diced
2 Cups All-Purpose Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Salt
1/2 Cup Chopped Pecans

Steps:

  • Preheat oven to 375F. Grease and flour a 9x5" loaf pan. In a large bowl, cream together butter and sugar. Add eggs, buttermilk, vanilla and apples. Mix well. Sift together flour, baking powder, baking soda and salt. Combine with wet ingredients. Pour into prepared pan. Top with nuts. Bake about 50 minutes until bread tests done. Remove from pan and cool on wire rack.

Tips:

  • Prep Your Baking Pan: Grease and flour your loaf pan before pouring in the batter to prevent sticking. Alternatively, use parchment paper for easy removal.
  • Use Fresh Apples: Opt for crisp and flavorful apples like Granny Smith or Honeycrisp. Peel and chop them into uniform pieces for even baking.
  • Don't Overmix the Batter: Overmixing can lead to a tough and dense bread. Mix just until the ingredients are well combined. Lumps are okay.
  • Toast the Pecans: Toasting pecans intensifies their flavor and adds a delightful crunch. Spread them on a baking sheet and toast in the oven for a few minutes.
  • Check for Doneness: Insert a toothpick or skewer into the center of the bread. If it comes out clean, the bread is done. If not, bake for a few more minutes.
  • Cool Before Slicing: Allow the bread to cool completely in the pan before slicing. This helps to prevent crumbling.

Conclusion:

Apple pecan bread is a delectable treat that combines the sweetness of apples with the nutty flavor of pecans. It's perfect for breakfast, brunch, or as an afternoon snack. With just a few simple ingredients and a little time, you can enjoy this delightful bread right at home. So, gather your ingredients, preheat your oven, and let's get baking!

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