Description
This moist and flavorful apple cinnamon pecan bread is a cozy, sweet treat perfect for fall or any time of year. Packed with chunks of fresh apples, warm cinnamon spice, and crunchy pecans, it’s perfect for breakfast, dessert, or a midday snack. Serve it warm with a pat of butter or enjoy it as-is with your favorite hot beverage.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Add-ins
- 2 medium apples (peeled, cored, and chopped)
- ¾ cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light and fluffy, which usually takes about 3 to 4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure even mixing, then add the vanilla extract and mix well.
- Incorporate Sour Cream: Add the sour cream to the wet mixture and stir until smooth and well incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently just until combined to avoid overmixing which can make the bread tough.
- Fold in Apples and Pecans: Carefully fold in the chopped apples and chopped pecans to distribute evenly throughout the batter.
- Transfer to Pan and Bake: Pour the batter into the prepared loaf pan and spread it out evenly. Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps the bread set and makes slicing easier.
Notes
- Use tart apples like Granny Smith for a balanced sweet-tart flavor.
- You can substitute Greek yogurt for sour cream if preferred.
- This bread freezes well—wrap tightly and store in the freezer for up to 3 months.
