Golden Maple Cinnamon Apple Bread with Pecan Crunch
A delightful sweet bread featuring diced apples, a hint of maple and cinnamon, and a satisfying pecan crunch, perfect for breakfast or dessert.
Equipment
- Oven
- Loaf pan (9x5-inch)
- Large bowl
- Medium bowl
- Whisk
- Wooden skewer or toothpick
- Wire rack
Ingredients
Dry Ingredients
- 1 ½ cups All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Nutmeg
- ½ teaspoon Salt
Wet Ingredients
- ½ cup Granulated sugar
- ¼ cup Brown sugar light or dark
- 2 Large eggs
- ½ cup Unsalted butter melted and cooled
- ½ cup Pure maple syrup
- ¼ cup Milk whole milk or a dairy-free alternative
- 1 teaspoon Vanilla extract
Star Ingredients
- 1 ½ cups Apples peeled, cored, and diced (recommended varieties: Fuji and Granny Smith)
Nutty Addition
- ½ cup Pecans chopped
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, then prepare apples and pecans.
- In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt; set aside.
- In a separate medium bowl, cream together the granulated sugar and brown sugar with the large eggs until light and fluffy. Stir in the melted and cooled unsalted butter, pure maple syrup, milk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined without overmixing.
- Gently fold in the diced apples and chopped pecans.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
Ensure butter is cooled to avoid cooking the eggs. Do not overmix the batter to keep the bread tender. Fuji and Granny Smith apples are recommended for a balanced flavor.