Apple Bread
This vintage quick bread is a gorgeous loaf. It’s lightly sweet, spiced with cinnamon and freshly grated nutmeg, full of apples, and a delightful crunch from toasted pecans.
Equipment
- Electric mixer
- 2 Large loaf pans, 9”x 5”x 3”
Ingredients
- 1 cup butter, room temperature
- 1-½ cups sugar
- 4 extra-large eggs, room temperature
- 6 tablespoons buttermilk
- 4 cups flour
- 2 teaspoons baking soda
- 2 teaspoons kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon reshly grated nutmeg
- 2 teaspoons pure vanilla extract
- 2 cups sweetened applesauce
- 1-½ cups chopped apples
- 1-½ cups toasted chopped pecans
Instructions
- Preheat the oven to 350-degrees. Spray 2 large metal loaf pans (9”x 5”x 3”) with cooking spray and line them with a sheet of parchment paper. (You can also grease and flour the pan in place of the parchment paper.)
- Place the butter in a large mixing bowl and beat on medium speed until light and creamy, about 1 to 2 minutes.
- Slowly add the sugar, about ½ cup at a time, beating in on medium speed.
- Add the eggs, one at a time using medium-low speed, beating well after each.
- In a separate bowl, sift the flour along with the baking soda, kosher salt, cinnamon, and nutmeg.
- Add alternately with the buttermilk, mixing in on low speed, beginning and ending with the flour. Mix just until the flour disappears.
- Stir in the vanilla extract, applesauce, chopped apples, and the pecans.
- Scoop the batter into the loaf pans and bake in a 350-degree oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pans for about 5 minutes then transfer to a wire rack to cool completely.
Notes
Parchment paper is great for a quick release from the pan, but it tends to curl when pulled off the roll. You can hold it in place by using small binder clips on the sides of your pan.