Name: Apple Bread with Cinnamon Pecan Crunch
Ingredients: 1 ¾ cups all-purpose flour; 2 ½ teaspoons cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon salt; 1 teaspoon baking powder; 2 large eggs, room temperature; ¾ cup sugar; ⅓ cup vegetable oil; 2 tablespoons applesauce; 1 teaspoon vanilla extract; 2 cups finely chopped, peeled apples; 1 cup chopped, toasted pecans (divided); 1 tablespoon sugar (for topping); ¼ teaspoon ground cinnamon (for topping)

Description

This Apple Bread with Cinnamon Pecan Crunch is a comforting, flavorful loaf that’s perfect for the fall season or any time you’re craving a cozy, spiced treat. Loaded with fresh apples, warm cinnamon, and topped with a crunchy pecan layer, this bread is ideal for breakfast, an afternoon snack, or dessert. It’s easy to make, with simple ingredients that come together to create a tender, moist bread filled with rich, autumnal flavors.

Ingredients

Scale

1 ¾ cups all-purpose flour
2 ½ teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
1 teaspoon baking powder
2 large eggs, room temperature
¾ cup sugar
⅓ cup vegetable oil
2 tablespoons applesauce
1 teaspoon vanilla extract
2 cups finely chopped, peeled apples
1 cup chopped, toasted pecans (divided)
1 tablespoon sugar (for topping)
¼ teaspoon ground cinnamon (for topping)

Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cinnamon, nutmeg, salt, and baking powder.
Mix the Wet Ingredients
In a separate large bowl, whisk together the eggs, sugar, vegetable oil, applesauce, and vanilla extract until smooth and fully combined.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread light and tender.
Fold in Apples and Pecans
Gently fold in the chopped apples and half of the toasted pecans. Ensure the apples are evenly distributed throughout the batter.
Prepare the Topping
In a small bowl, mix the remaining chopped pecans, 1 tablespoon of sugar, and ¼ teaspoon of cinnamon. Sprinkle this mixture evenly over the top of the batter.
Bake
Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool
Let the bread cool in the pan for 10-15 minutes, then carefully invert onto a wire rack to cool completely before slicing.

Notes

Apple Variety: Use firm, crisp apples like Granny Smith or Honeycrisp for the best texture and flavor.
Substitutions: For a healthier alternative, substitute half of the flour with whole wheat flour, or replace the vegetable oil with coconut oil. Walnuts or almonds can be used instead of pecans for a different flavor.
Storage: Store the apple bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for up to 3 months. Simply wrap it tightly in plastic wrap and store it in a freezer-safe bag.