Apple Pecan Bread

Side shot of two slices of pecan apple bread on a white plate.

5 from 1 vote

Apple Pecan Bread is super moist and full of flavor. Use your favorite apples and pecans or walnuts and you won't be disappointed with this pecan apple bread!

Prep Time10

Cook Time1

Cooling Time10

Total Time1 20

Servings:

Calories: 342kcal

Author: Karin and Ken

Ingredients

½ cup butter, softened
1 cup sugar
2 large eggs
⅓ cup milk
1 tblsp vanilla extract
2 cups all-purpose flour
1 teaspoon cinnamon, ground
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup pecans, or walnuts, coarsely chopped to taste
cooking spray
1 cup apples, grated

Instructions

Preheat oven to 350 degrees.
Coat a loaf pan with cooking spray. Set aside.
Combine butter and sugar.
In a large bowl, mix until smooth, ideally with a handheld or stand mixer.
Add eggs, milk, vanilla and grated apple.
Stir until blended.
Mix in flour, baking powder, baking soda, salt and pecans or walnuts.
Stir until well incorporated.
Pour batter and spread evenly into loaf pan.
Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
Leave in the pan for 10 minutes before placing it on a wire rack to finish cooling. Slice, serve and enjoy every bite!

Video

Notes

Use fresh apples for the best flavor and texture
Make sure all your ingredients are at room temperature before you begin baking to ensure a creamy batter with consistent texture
Mix gently until just combined to avoid overmixing, which can result in a denser loaf when baked
Grease your loaf pan generously so that it releases easily without tearing or sticking when ready to cool on a wire rack
Test for doneness by inserting a toothpick into the center. If it comes out clean, then bread's done. If there is batter still on the toothpick, bake 5 minutes more and check again until cooked
Cool completely before serving to help maintain its shape and make slicing easier too
Wait at least 10 minutes before transferring onto wire rack so that it can cool evenly without falling apart during transfer process

Nutrition