Glazed Apple and Pecan Bread

It is always nice to have something sweet for breakfast, right? I decided to make this Glazed Apple and Pecan Bread for morning.

The recipe is easy and turned out great. It smelled so good right out of the pan. Sorry my pictures are not the best, made this after dinner, so no natural light.

I wanted to taste it so I cut a small slice and realized that I forgot to frost it. 

Yikes, it was still good, but better with the frosting.

I am sure you could use other fruits and nuts in this bread as well. Don't you love it when  a recipe is so versatile. 

Recipe                                                                          Print

Glazed Apple and Pecan Bread

Ingredients:

• 2/3 cup white sugar
• 1 stick salted butter, softened
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 cup chopped pecans
• 1/2 cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• pinch of clove
• pinch of nutmeg
• 1 Granny Smith apple, peeled and finely chopped

Glaze:

• 1/2 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk

Directions:

1. Preheat oven to 350 and prepare a loaf pan (I used the flour-based baking spray, but you can grease and flour, if you prefer).
2. Cream together white sugar and butter, until fluffy and combined. Add in eggs, one at a time, beating just after each addition. Add vanilla and mix until all combined.
3. Combine flours, baking powder, and salt. Add a little of this to the mix, alternating with milk, a little at a time each, until all is combined. Fold in walnuts.
4. Combine brown sugar, cinnamon, clove, and nutmeg in a small bowl.
5. Spread an even layer of batter into prepared pan (about an inch deep). Sprinkle with half of the apples and half of the brown sugar and spice mixture. Spread rest of batter on top evenly. Cover with the rest of the apples and brown sugar mixture.
6. Bake for 1 hour, or slightly less (depending on doneness).
7. Allow to cool slightly then turn out on a wire rack to finish cooling.
8. Combine powdered sugar, vanilla, and milk with a whisk until totally combined. For a thicker glaze, use less milk. I like to put my glaze into a zip top baggie and snip the end of it off to pipe the glaze onto the bread. You could also drizzle the glaze onto the bread with a spoon.

The post Glazed Apple and Pecan Bread first appeared on Eclectic Red Barn.

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