Description
This Apple Cinnamon Pecan Bread is a moist, flavorful quick bread perfect for breakfast or a snack. Made with fresh apples, warm cinnamon, crunchy pecans, and a hint of nutmeg, this loaf combines comfort and wholesome ingredients in every bite. The addition of Greek yogurt ensures a tender texture while the optional cinnamon-sugar topping adds a sweet, spicy crust to finish.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup plain Greek yogurt or sour cream
Add-Ins
- 1 ½ cups peeled and finely chopped apples (Honeycrisp or Granny Smith recommended)
- ½ cup chopped pecans
Optional Topping
- 2 tablespoons sugar
- ½ teaspoon cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg until evenly combined.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy, creating a smooth base.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and Greek yogurt to enrich the batter.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined to avoid overmixing and ensure a tender crumb.
- Fold in Apples and Pecans: Carefully fold in the chopped apples and pecans, distributing them evenly throughout the batter.
- Transfer to Pan and Add Topping: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If desired, sprinkle the cinnamon-sugar topping evenly over the surface for a sweet cinnamon crust.
- Bake: Bake the bread for 50–60 minutes, or until a toothpick inserted into the center comes out clean, signaling doneness.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps the bread set and makes slicing easier.
Notes
- For extra moisture and a lighter texture, you can substitute half of the butter with unsweetened applesauce.
- This apple cinnamon pecan bread freezes well; wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months to enjoy later.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 17g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
