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Spiced Apple Pecan Bread

Source of Recipe

From "Down South" by Donald Link


Recipe Introduction

"This moist, aromatic bread should be your go-to recipe when the farmer's market is brimming with local apples. It's great to have around for breakfast, particularly when you have houseguests. The bread actually has the best flavor and texture if it's made the night before, so you'll look like a pro when you're slicing up homemade breakfast as the coffee is brewing. The bread is delicious as is, but it's also tasty broiled and buttered or slathered with cream cheese. Note that you grate the apples with their skins on�this really enhances the apple flavor. Organic Granny Smith, Fuji, or Pink Lady apples are my favorite varieties to use, although any tart, crisp apple will work."

List of Ingredients

◦ 2 tablespoons unsalted butter, plus more for the pan
◦ 1 cup plus 2 tablespoons all-purpose flour, plus more for the pan
◦ � cup pecans
◦ 3 medium apples
◦ 2 teaspoons fresh lemon juice
◦ 2 large eggs
◦ 1 teaspoon vanilla extract
◦ � cup plus 1 tablespoon granulated sugar
◦ � cup plus 2 tablespoons packed light brown sugar
◦ ⅓ cup vegetable oil
◦ � teaspoon ground cinnamon
◦ � teaspoon ground nutmeg
◦ ⅛ teaspoon ground ginger
◦ � teaspoon baking soda
◦ 1 teaspoon baking powder
◦ � teaspoon kosher salt
◦ 2 tablespoons Cinnamon Sugar (recipe follows)


Recipe

Heat the oven to 350� F. Grease a loaf pan with melted butter and sprinkle with all-purpose flour. Turn the pan upside down and tap out the excess flour. Put the pecans on a rimmed baking sheet and bake until fragrant and lightly browned, 7 to 9 minutes. Set aside to cool and then finely chop.

Core, peel, and dice one of the apples into �-inch cubes (you should have about 1 cup). Melt the 2 tablespoons butter in a medium skillet over medium-high heat and saut� the apple cubes, stirring, until soft and caramelized, about 7 minutes. Use a slotted spoon to transfer the apple to a plate lined with paper towels to cool and drain the excess apple moisture.

Core the remaining two apples and use a box grater to shred them onto paper towels (you'll have about 1 � cups). Use your hands to squeeze excess juice into a bowl (then you can drink the juice). The apples should be somewhat drier yet still moist. In a large bowl, toss together the shredded and diced apples, the pecans, lemon juice, and 2 tablespoons of the flour.

In a separate large bowl, whisk together the eggs, vanilla, granulated and brown sugars, and oil, making sure all the ingredients are completely incorporated. In a third bowl, mix together the remaining 1 cup flour, the cinnamon, nutmeg, ginger, baking soda, baking powder, and salt. Use a spatula to fold the dry ingredients into the egg mixture. Stir in the apple and nut mixture. Transfer the batter to the prepared pan and sprinkle with cinnamon sugar.

Bake until a skewer inserted into the middle of the loaf comes out clean, about 50 minutes. Cool the bread in the pan for 5 minutes. Invert the bread onto a wire rack, turn right-side up, and let cool completely. To store this bread, wrap it snugly in plastic wrap; it will keep for up to 3 days at room temperature.

Makes one 9 x 5-inch loaf






❧ Cinnamon Sugar:

◦ 2 tablespoons granulated sugar
◦ 2 tablespoons raw sugar (such as turbinado)
◦ � teaspoon ground cinnamon

Combine all of the ingredients in a small bowl.

Makes � cup