Sunday, February 9, 2014

Apple Pecan Bread

After perusing all of the new cookbooks I got for Christmas, I am now starting to work my way through the list I made of must-try recipes.  This bread appeared in the Better Homes and Gardens newest book, "Baking."  I made a couple of minor changes (added cinnamon, omitted raisins) and was pleased with the results.  I don't make a lot of quick breads outside of variations on banana, so this was a fun way to step outside the box.  The shredded apples keep the bread really moist, and the pecans and streusel provide a nice contrasting crunch.

Apple Pecan Bread
Adapted slightly from Better Homes and Gardens

1/2 cup butter, softened
1 cup sugar
1/4 cup buttermilk
2 teaspoons baking powder
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour 
3/4 teaspoon cinnamon
1/2 teaspoon salt
2 cups shredded, peeled apple (about 4 medium)
1 cup chopped pecans
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons butter
1/3 cup chopped pecans
1. Preheat oven to 350 degrees F. Grease the bottom and sides of an 9x5x3-inch loaf pan; set aside. 
2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until combined. Add flour, cinnamon, and salt; beat until combined. Stir in shredded apple and nuts. 
3. Spoon batter into prepared pan; spread evenly. Sprinkle streusel topping over batter. Bake for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean. 
4. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Makes 1 loaf (14 servings).

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