Apple Pecan Bread Food

CINNAMON-APPLE-PECAN BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.
• Combine apples, 4 tablespoons butter, honey, 1 tablespoon cinnamon, and cinnamon stick in a saucepan over medium heat. Cover with a lid and cook, stirring frequently, about 10 minutes.
• While apples are simmering, sift flour, baking powder, and salt together in a bowl.
• Combine remaining 8 tablespoons butter, remaining 1 tablespoon cinnamon, and sugar in the bowl of a stand mixer. Beat together until light and fluffy. Add eggs one at a time; beat until fully incorporated. Add vanilla extract.
• Discard cinnamon stick and mash cooked apples. Add mashed apples and pecans to the batter. Use a rubber spatula to mix in flour mixture until just incorporated. Transfer batter to the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool on a wire rack.

APPLE PECAN QUICK BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease a 9 x 5 x 3-inch loaf pan.
• In a large bowl, sift together the flour, the sugar, the baking powder, and the salt, making a well in the center.
• Set aside.
• Stir in the liquid ingredients until just combined, being careful not to overmix.
• Gently stir in the apples and the pecans.
• Pour the batter into prepared pan and bake for 50-60 minutes or until a cake tester inserted into center of loaf comes out with moist crumbs attached.
• Do not overbake.

APPLE PECAN QUICK BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease a 9 x 5 x 3-inch loaf pan.
• In a large bowl, sift together the flour, the sugar, the baking powder, and the salt, making a well in the center. Set aside. Stir in the liquid ingredients until just combined, being careful not to overmix. Gently stir in the apples and the pecans. Pour the batter into prepared pan and bake for 50-60 minutes or until a cake tester inserted into center of loaf comes out with moist crumbs attached. Do not overbake.

APPLE PECAN BREAD RECIPE

Steps:

• BREAD: Preheat oven to 350 degrees F. Grease the bottom and sides of the loaf pan. Prepare apples, cover and set aside. Combine 1 cup of brown sugar with the sour cream, eggs, and vanilla in large mixing bowl; beat on low speed until well blended. Add the flour, baking powder, baking soda, and salt; beat on low until all ingredients are mixed evenly. Add the apples and half of the pecans to the dough; fold in until evenly distributed. Pour the dough into the grease loaf pan; pat down evenly. Sprinkle the top with the remaining pecans; press the pecans slightly into the top of the dough. Place in the preheated oven and bake for 50 to 60 minutes or until a toothpick poked in the center comes out clean. Remove from the oven and allow to cool for 20 minutes before removing from the loaf pan. Place on a wire rack to finish cooling. DRIZZLING SAUCE: Combine the brown sugar and butter in a small saucepan. Over medium heat, bring the mixture to a boil. Once it is boiling, turn the heat to low and let the sauce simmer for about one minute until it thickens; stir constantly. Remove from the heat and drizzle over the top of the bread. The bread does not have to be cooled before drizzling the sauce over it. Drizzle all of the sauce evenly over the top of the loaf. Some sauce will drizzle down the sides but try not to let much drizzle off onto the counter. If it does, try spooning it up and drizzle it back over the bread. Once all the sauce has been drizzled on the bread, allow it to cool completely before slicing.

APPLE-PECAN-OAT QUICK BREAD WITH CREAM CHEESE GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the oats and pecans and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• Whisk together the confectioners' sugar, cream cheese, milk and vanilla extract in a small bowl until smooth.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

PRALINE-TOPPED APPLE BREAD

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, baking powder, baking soda and salt. In another bowl, beat sugar, sour cream, eggs and vanilla until well blended. Stir into flour mixture just until moistened. Fold in apples and 1 cup pecans., Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes. Remove to a wire rack to cool completely., In a small saucepan, combine butter and brown sugar. Bring to a boil, stirring constantly to dissolve sugar; boil 1 minute. Working quickly, pour over bread. Sprinkle with remaining pecans; let stand until set.

APPLE PECAN BREAD PUDDING

Steps:

• Preheat oven to 350.
• Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally.
• Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker.
• Peel, core and thinly slice the apples.
• Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well.
• Blend in half and half or milk and then stir in bourbon or brandy.
• Lightly mix pecans with bread and apples.
• Pour egg mixture over bread. Drizzle with butter.
• Cover and cook on low until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours.
• Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired.

PECAN APPLE LOAVES

Steps:

• In a large bowl, combine the flour, sugar, baking soda, cinnamon, salt, nutmeg and cloves. In another bowl, whisk the eggs, butter and vanilla until blended. Stir into dry ingredients just until moistened. (Mixture will be stiff.) Fold in apples and pecans., Pour into two greased and floured 9x5-in. loaf pans. Bake at 325° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.