This easy Apple Bread with Cinnamon Pecan Crunch is full of apple chunks and pecans. It is lightly sprinkled with cinnamon pecan sugar, giving the crust a light extra crunch. It is quick to come together and tastes amazing.
We love this Apple Bread. It is so easy to whip up, freezes well, and tastes even better the second day! It is loaded with so much flavor from apples, spices, and pecans. The top is coated with a small amount of cinnamon sugar mixture and chopped pecans, creating a delicious crunch. If you like this recipe, try my apple pie, applesauce cake, and apple strudel.
How to make apple bread
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, whisk the flour, cinnamon, nutmeg, salt, and baking powder in a medium bowl. Then, mix the eggs, sugar, vegetable oil, and applesauce in a large bowl. Add the dry ingredients to the wet ingredients and mix just until incorporated. Fold in the apples and half of the pecans.
Pour the batter into a well-greased loaf pan. Combine the remaining pecans, 1 tablespoon sugar, and 1/4 teaspoon ground cinnamon. Sprinkle over the batter. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean or with a few moist crumbs but no wet batter. Cool for just a couple of minutes before inverting to a cooling rack.
Preparation Tips
- Granny Smith apples are my go-to apple for this recipe because I love the balance between tart and sweet. Plus, they don’t break down during the cooking process. Use Honeycrisp apples, Pink Lady apples, or Fuji apples for a little more sweetness.
- Peel and chop the apple fairly fine, so you get a little apple in every bite.
- Don’t over-mix the batter, as it can make the bread tough.
- Toast your pecans before chopping them. Other nuts to try include walnuts and almonds.
- After 10 minutes, remove the cooked bread from the pan and place it on a wire rack to cool. This helps quick bread retain a crispy, crunchy crust.
- Allow the loaf to cool slightly before cutting.
How to Slice Quick Bread
Wait until your yummy quick bread has cooled. Use a sharp, serrated knife and cut in a saw-like motion. This sawing action will keep your quick breads from crumbling. If you have the old-style cooling racks with the rungs going in the same direction and evenly spaced apart, you can gently press down on the top of the quick bread, marking the bottom for easy and even cutting.
Store and Freeze
Store the bread in an airtight container or zipper storage bag at room temperature for up to 4 days.
To freeze, first cool thoroughly. Then, double wrap in plastic wrap, followed by a layer of aluminum foil, or place it in a freezer zipper bag, removing as much air as possible. Freeze for up to 3 months. Thaw on the counter at room temperature.
There is no time like the present to start planning a small get-together for close friends and family, and fall is the perfect time to do just that!! Put this amazing Apple Pecan Sweet Bread on the menu list, or simply bake a loaf for yourself.
More Sweet Breads
Apple Bread Recipe
Ingredients
- 1 3/4 cups all purpose flour
- 2 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2 large eggs room temperature
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 2 tablespoons applesauce
- 1 teaspoon vanilla extract
- 2 cups finely chopped peeled apples
- 1 cup chopped toasted pecans
- 1 tablespoon sugar for sprinkling the top
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees. Grease a loaf pan.
- In a medium bowl, mix together flour, cinnamon, nutmeg, salt and baking powder.
- In a large bowl, mix together the eggs, sugar, vegetable oil, applesauce, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix just until incorporated. Fold in the apples and half of the pecans. Combine the remaining pecans, 1 tablespoon of sugar, and 1/4 teaspoon of ground cinnamon; sprinkle over the loaf.
- Bake for 55-60 minutes in the preheated oven or until a toothpick inserted in the center of the bread comes out clean or with a few moist crumbs. Cool for 10-15 minutes before inverting.
Notes
- My go-to apple for this recipe is Granny Smith because I love the balance between tart and sweet. Plus, they don’t break down during the cooking process. For a little more sweetness, use Honeycrisp apples, Pink Lady apples, or Fuji apples.
- Peel and chop the apple fairly fine, so you get a little apple in every bite.
- Don’t over-mix the batter, as it may become tough.
- Toast your pecans before chopping them. Other nuts to try include walnuts and almonds.
- Remove the cooked bread from the pan as soon as possible and place on a wire rack to cool. This helps quick breads retain a crispy crunchy crust.
- Allow the loaf to cool slightly before cutting.
- Store the bread in an airtight container or zipper storage bag at room temperature for up to 4 days.
- To freeze, first cool completely. Then double wrap in plastic wrap, followed by a layer of aluminum foil, or place in a freezer zipper bag, removing as much air as possible. Freeze for up to 3 months. Thaw on the counter at room temperature.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Robin Schmidt
I just made this recipe today. This bread is absolutely delicious! The only ingredient I added was one teaspoon of vanilla & used just 2 teaspoons of the cinnamon. I loved the toasted pecans inside the bread & as a topping! It’s moist too! It’s perfect with a scoop of vanilla ice cream! This is a bread I will definitely make again! Thank you.
Beth Pierce
Thanks Robin! I am so glad that you liked it. I will have to try it with a scoop of ice cream! Sounds delicious!!
maria e marrero
Can it be made with any gluten free flour?
Beth Pierce
Sorry Marie! I am not sure I have never tried.
Lori
I love the recipe, however, having the picture in the print area is a waste of ink. The picture is not necessary.
Beth Pierce
So glad that you like the bread. For every person that does not like the picture in the recipe I have five that like it. It is hard to please everyone.
Sonji
I ABSOLUTELY appreciate the pictures. I eat with my eyes and it gives me an expectation of what my goods will look like .
Cathy
I just made this and it’s delish! Instead of a loaf I made muffins–left out nuts and added dried cranberrys.
So good. The sugar level is perfect and in keeping with a bread not a cake or sugary muffin. Just what we like. Also used alittle more apple. Will be making this many more times this winter. Thank You.
Beth Pierce
My pleasure Cathy! So glad that you liked them and were able to improvise them for your needs and wants.
Madalyn
Sounds delicious! I am wanting to make it in mini loaf pans to give as gifts. What would you suggest on bake time and temperature?
Beth Pierce
Are we talking the real small mini loaves? I would say they are about 4 inches long and maybe 1.75 inches wide? If so than I would bake at 350 for about 25-30 minutes.
Millie Law
What type apple do you prefer for this? Looking forward to trying this soon!
Thank you,
Millie
Beth Pierce
I like Honeycrisp but Pink Lady or Braeburns would be good too!
Kathie
I added raisins too.
Millican Pecan
Oh my… really good stuff. Like the pecan crunch. I wonder if I can swap out pecan meal to replace the all purpose flour as we have a daughter that has gluten issues. Worth a try, huh?
Becky Hardin
This is the perfect bread. Love having a slice right out of the oven.
aimee
We just keep making this bread over and over. We love it.