This easy quick, sweet bread is plump full of apple chunks and chopped pecans. The top of the bread is lightly sprinkled with a cinnamon pecan sugar mixture, giving the edges a little bit of crispy, sweet goodness and plenty of texture.

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 large eggs room temperature
3/4 cup sugar
1/3 cup vegetable oil
2 tablespoons applesauce
1 teaspoon vanilla extract
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 a medium bowl, mix together flour, cinnamon, nutmeg, salt and baking powder.
In a large bowl, mix together the eggs, sugar, vegetable oil, applesauce, and vanilla extract.
Add the dry ingredients to the wet ingredients and mix just until incorporated. Fold in the apples and half of the pecans. Combine the remaining pecans, 1 tablespoon of sugar, and 1/4 teaspoon of ground cinnamon; sprinkle over the loaf.
Bake for 55-60 minutes in the preheated oven or until a toothpick inserted in the center of the bread comes out clean or with a few moist crumbs. Cool for 10-15 minutes before inverting.
NOTES
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 Honeycrisp apples, Pink Lady apples, or Fuji apples.
Peel and chop the apple fairly fine, so you get a little apple in every bite.
Don’t over-mix the batter, as it may become tough.
Toast your pecans before chopping them. Other nuts to try include walnuts and almonds.
Remove the cooked bread from the pan as soon as possible and place on a wire rack to cool. This helps quick breads retain a crispy crunchy crust.
Allow the loaf to cool slightly before cutting.
Store the bread in an airtight container or zipper storage bag at room temperature for up to 4 days.
To freeze, first cool completely. Then double wrap in plastic wrap, followed by a layer of aluminum foil, or place in a freezer zipper bag, removing as much air as possible. Freeze for up to 3 months. Thaw on the counter at room temperature.

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quick breads