apple pecan quick bread

February 17th, 2010

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
the batter

1 3/4 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup orange juice
1/3 cup (5 1/3 tablespoons) unsalted butter, melted and cooled slightly
2 large eggs, lightly beaten
1 cup apple sauce, preferably fuji applesauce
1/2 cup coarsely chopped pecans

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
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
1/8 teaspoon cinnamon

Meanwhile, in a small bowl combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly.

Comments: 16 Total

  1. sarah

    February 17, 2010 at 8:46 am

    that is exactly what i need this morning, and unfortunately do not have. looks and sound wonderful!

  2. Anna

    February 17, 2010 at 8:52 am

    I find that when I make quick breads in a loaf pan it takes forever for them to bake, so I usually opt for muffins. I’ll have to give it another try.

  3. sarah @ syrupandhoney

    February 17, 2010 at 11:37 am

    awww i miss the farmers market bounty too! it will be here before you know it :) in the meantime, pureed root vegetables have found a happy home in my morning oatmeal.

  4. carolyn

    February 17, 2010 at 12:04 pm

    this looks delicious! and i agree that crumble should always top a quick bread.

  5. DailyChef

    February 17, 2010 at 12:12 pm

    Oh yum! I love crumbles on top of a bread and putting pecans in must have given it a great texture!

  6. Meeta

    February 17, 2010 at 12:15 pm

    just loving the flavors in this bread!

  7. Sam (Merit to the Carrot)

    February 17, 2010 at 5:21 pm

    Apples and pecans are two of my favorite foods… so this is definitely a winner :)

  8. Jennifer

    February 17, 2010 at 10:11 pm

    I was so happy to read that this was made with sauce. I have some apple-pear sauce I made with green market apples. I’ll definitely try this.

  9. Kelly

    February 18, 2010 at 7:27 am

    jennifer- oohh this would be great with apple-pear sauce too! yum!

  10. Dana

    February 18, 2010 at 11:33 am

    Sounds absolutely delicious and looks absolutely lovely! I took my boys to our favorite farmers market the other day and it was a sad sight. Just a few hearty vendors and not much to buy. Still lots of apples (this is Washington after all) and some turnips but nothing inspiring. I can’t wait for spring!

  11. Morgan G

    February 18, 2010 at 7:06 pm

    That is the most romantic applesauce I have ever seen. Applesauce be romantic, right? Thanks for sharing this recipe, makes me want to upgrade my English muffin breakfast for certain.

  12. Pingback: The quickie « Kat in the Kitch

    February 27, 2010 at 9:53 pm
  13. Kristin

    March 8, 2010 at 6:27 pm

    Um, you don’t mention when to add the melted butter or eggs. I was JUST making it and I realized they were missing from the instructions. No problems for me, I just added them once I noticed, but I just thought I’d let you know! It’s really for me to miss ingredients if they’re not in the instructions! : )

  14. Kelly

    March 9, 2010 at 7:41 am

    oh! thank you so much for letting me know! i just added them in step 3.

  15. links london

    April 6, 2010 at 9:40 pm

    thank you so much for letting me know! i just added them in step 3.

  16. can dogs eat apples

    December 12, 2011 at 10:39 pm

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