Ingredients

1 3/4 cups all purpose flour
2 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon baking powder
2 eggs
3/4 cup sugar
1/3 cup vegetable oil
2 tablespoons applesauce
2 cups finely chopped peeled apples
1 cup chopped toasted pecans
1 tablespoon sugar for sprinkling the top
1/4 teaspoon ground cinnamon

Instructions

Preheat oven to 350 degrees. Grease a loaf pan.
In large bowl mix together flour, cinnamon, nutmeg, salt and baking powder.
In medium bowl mix together eggs, sugar, vegetable oil and applesauce.
Add wet ingredients to dry and mix just until incorporated. Fold in apples and half of the pecans. Combine remaining pecans, 1 tablespoon of sugar, and 1/4 teaspoon ground cinnamon; sprinkle over loaf.
Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 55 to 60 minutes. Invert to remove loaf as soon as possible.
NOTES
To toast pecans just spread them on a baking and pop them in the oven at 350 degrees for about 6 – 8 minutes. Toast them whole and then chop them after they cool.
If you don’t want to purchase applesauce just substitute 2 more tablespoons of oil.
My go to apple for this recipe is Granny Smith because I love the balance between tart and sweet. Plus they don’t break down during the cooking process. For a little more sweetness use Granny Smith or Fuji.
Don’t over-mix the batter as it may become tough.
Toast your pecans before chopping them.
Remove the cooked bread from the pan as soon as possible and place on wire rack to cool. This helps quick breads retain a crispy crunchy crust.
Allow the loaf to cool slightly before cutting.

QUICK BREADS