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
Sharon
Looks delicious! If I double the recipe, could I bake in a Bundt pan?? Thank you for sharing
Beth Pierce
Maybe a 12 cup bundt pan but I have not tested this.
Dawn Davis
My bread turned out very heavy? Not sure what I did wrong.
Beth Pierce
Is it possible your baking powder was not active?
Deb
Can I make this in a bread machine? And if so what setting?
Beth Pierce
I am sorry but I am not familiar enough with bread makers to comment on that.
Becky
Came out good but dense..need to double the baking powder next time
Susan H.
Excellent recipe! I did add an extra tablespoon of applesauce because the batter was too thick, but that did the trick. This bread was so good, I pinned it right away. I think I will make it and give loaves away as gifts for Christmas. Thank you!
Beth Pierce
Thank you, Susan! I am so glad that you liked it! Merry Christmas!
Josephine Dubil
Made this for coffee after church today. It got rave reviews! Even the most critical of tasters said it was very good and I only took the ends home. So it’s a winner! I used two Honeycrisp apples. They ended up being over 2 cups – maybe 2.5 cup – so it was heavy on the apple, but didn’t take away from it one bit! I also did as someone else suggested and used brown and white sugar and because I was too tired to think real hard last night, I just used a tablespoon of each, so the topping was probably a bit thick which likely kept it from really sticking. I saved the topping thought, since lots fell off getting it out of the pan and cutting it. I bet it will be awesome on ice cream. 🙂
Beth Pierce
Thanks, Josephine! I am so glad that everyone liked the bread. A scoop of vanilla ice cream on top is a great idea.
Bonn
Bake time for a 9X9 baking dish? I don’t have a loaf pan.
Beth Pierce
I would start checking after 35 minutes.
Kim funderburke
Excellent recipe! Very moist! A definite keeper!
Beth Pierce
Thanks, Kim! So glad that you like it! Happy Thanksgiving!
Sheryl Overman
I plan to try this recipe tomorrow and would love to know if it can be baked in a bite-sized muffin pan. If so, how long should it be baked at 400 degrees. Thank you.
Beth Pierce
I am sorry about the delay. This question slipped through the cracks. I would turn that oven down a little for mini muffins. Maybe 375 at the most for 12-15 minutes.
Margo
Could I use frozen apples instead of fresh apples?
Beth Pierce
Yes you can!
Emily
The batter was so thick. I added some milk.
Carol Swanson
I made this yesterday and it was delicious> Not too sweet, tender and moist. My husband ate his slice and commented” I could eat this whole loaf”. I might have to hide this if I want any more. Thanks for sharing!