Glazed Apple and Pecan Bread

Glazed Apple and Pecan Bread

When hubby went to the Apple Cider Mill in Vermont in August.  He talked bout the apple cider and apple cider donuts. I thought I might try and make some apple bread. I checked out some recipes and then added my own twist - pecans. You could use whatever nut you have on hand. 

Except for the apple, you probably have everything on hand for this bread.  It would go great with a cup of coffee or afternoon tea. 

It smelled so good right out of the oven. I thought I would cut a slice to try it. 

Then I realized that I forgot to frost it. 

Although it was good plain, the glaze made it sooooo much better.

Hope you enjoy it!
Recipe                                                              Print

Glazed Apple and Pecan Bread

• 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

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 pecans.

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. Bake for 1 hour, or slightly less (depending on doneness). 

6. Allow to cool slightly then turn out on a wire rack to finish cooling. 

Combine powdered sugar, vanilla, and milk with a whisk until totally combined. For a thicker glaze, use less milk.  Drizzle the glaze onto the bread with a spoon.

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