apple pecan quick bread
I miss my weekly inspiration at the farmers market… the bright colors, happy farmers and new surprises each week. Now, I have to admit, I’m pretty lucky because our local farmers market is actually still open, but more often than not I find it hard to bundle myself up and face the walk. A few weeks ago Maude (my dog) and I got up the nerve to face the cold and made the trek. We didn’t come home with any colorful fruit or vegetables, mostly cheese and meat with a few root vegetables sprinkled in, but our one treasure of the day was the most delicious applesauce I’ve ever tasted. It’s made with one of my favorite apples, Fuji and pink in hue. I ate my fair share, but had enough leftover that I decided to make an apple quick bread with it and boy, did it cure my winter blues.
Every now and then I like to make quick breads for breakfast. They’re kind of like a giant muffin; basically a nice way to mix things up. The original recipe I found called for chopped apples, but since I had my treasured applesauce, I decided to use that instead. To account for the added liquid from the applesauce, I just reduced the other liquids in the recipe. I simply mixed the dry ingredients, added the wet, stirred in the pecans and topped it all off with a delicious cinnamony crumble topping, because that’s the best part of any breakfast bread.
Nearly an hour later, I pulled the bread out of the oven and barely let it cool before I cut a few sliced for Aaron and myself. Ohhhh-sooo-deeelicious! The bread is incredibly moist, with a lovely buttery sweetness from the applesauce (and butter!). The pecans are sprinkled throughout and provide just enough texture to make it interesting. Oh, and the crumble… awesome! Honestly, I think all my quick breads from here on out will have some version of this crumble sprinkled on top. If the cold weather’s bringing you down, warm yourself up with this delicious wintery quick bread.
apple pecan quick bread
adapted from this recipe from Magnolia Bakery Cookbook | makes 1 loaf
1 3/4 cups all-purpose flour
|Preheat oven to 350° F. Line a 9 x 5 x 3-inch loaf pan with parchment paper.
1. In a large bowl, sift together the flour, the sugar, the baking powder, and the salt, making a well in the center. Set aside.
2. Stir in the applesauce, orange juice, butter and eggs until just combined, being careful not to overmix.
3. Gently stir in the pecans.
4. Pour the batter into prepared pan.
5. Sprinkle evenly over the entire loaf.
6. Bake for 50-60 minutes or until a cake tester inserted into center of loaf comes out with moist crumbs attached. Do not overbake.
3 Tablespoons cold unsalted butter, cut into 1/2-inch cubes
|Meanwhile, in a small bowl combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly.|