Maple Apple Pecan Bread
Erica Lea on Oct 10th 2010
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We have been blessed with a multitude of apples this year. It’s wonderful to be able to, after a hard run, pluck an apple from our trees and enjoy a sweet reward.
It’s also wonderful to have so many apples on hand, ready to create something delicious. Like pink apple jelly. Or this scrumptious Maple Apple Pecan Bread.
Notes: The original recipe called for brown sugar. Since I didn’t have natural “solid” sweetener on hand, I substituted maple syrup and increased the flour by 3 tablespoons.
I did use 3/4 cup of ap-flour, but if you have whole wheat pastry flour on hand you could easily use all whole wheat.
Maple Apple Pecan Bread
Adapted from Joy the Baker
Ingredients:
- 1 cup + 3 tablespoons white whole wheat flour
- 3/4 cup all-purpose flour
- 3/4 maple syrup
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- generous pinch freshly ground nutmeg
- 2/3 cup buttermilk (I used yogurt + a little milk)
- 1/3 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1 cup grated apples
- 1/2 cup coarsely chopped apples
- 1 tablespoon flax seeds
- 3/4 cup coarsely chopped pecans or walnuts, divided
- cinnamon and sugar for sprinkling
Directions:
1) Preheat oven to 350 degrees F. Grease and flour a 9×5×3-inch loaf pan.
2) In a medium bowl, whisk together flours, salt, baking powder, baking soda, cinnamon and nutmeg.
3) In a small bowl, whisk together buttermilk, maple syrup, eggs, melted butter and vanilla extract. Mix the wet ingredients into the dry ingredients. Add the grated apples, chopped apples flax seeds and half of the chopped walnuts. Fold to incorporate thoroughly.
4) Scoop batter into prepared pan and top with granulated sugar, cinnamon and the rest of the walnuts. Bake for 40 to 50 minutes or until a skewer inserted in the center of the loaf comes out clean.
5) Let cool in the pan for 15 minutes then invert onto a cooling rack to cool before wrapping & storing. Serve slightly toasted with butter.
Makes one large loaf.
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Filed in Baking, Quick Bread
Oh how we wish we could run out a pick fresh apples! This bread looks just lovely, with the maple and pecans - what a perfect combo!
Oh, your apple trees are making me so jealous! The bread looks delicious and your photos are just beautiful!
I wish I had an apple tree! The bread looks beautiful and your photos even more-so.
Beautiful, and great wholesome ingredients. Now you have me debating between WW sweet potato pecan muffins and this bread. Maybe both.
*Heather*
This looks and sounds so lovely! Brilliant photos, as always. I’m jealous of your trees. How fun!
Your photography is amazing! It makes me want to come visit AND eat the bread!
the list of ingredients is long but the process looks really simple. and the result looks delicious!
Nice photos for perfect fall treat!
This sounds wonderful!
Laura
I’m making this as soon as possible! It looks wonderful
This looks yummy. Just printed to make soon!
Lovely! I have gone walnut mad this week so I can’t wait to try this.
Such beautiful apples! And a great way to use them too - I adore healthy flavorful fruity nutty quick breads.
beautiful and delicious! and perfect for this cold fall mornings
This looks amazing!!!!! What kind of apples did you use? What do you think of a maple cinnamon glaze on top? Too much?
Tara: I used apples from our trees, so they were probably zestars. A cinnamon maple glaze sounds wonderful.
Erica, I stumbled upon your blog & love it! You are so talented. I made your bread (with some minor tweaks) & featured it on my amateur blog below. I loved loved loved it! Thanks so much!
http://haystacksandchampagne.blogspot.com/2011/10/maple-apple-pecan-bread.html
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