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Spiced Apple-Pecan Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Tue, 09 Feb 2016 10:26:24 -0800
v116.n004.3
* Exported from MasterCook *

                          Bread, Spiced Apple-Pecan

Recipe By     :by Abigail Johnson Dodge
Serving Size  : 10    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                  Fruit                           Nuts
                  Posted

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1         tablespoon  unsalted butter -- softened
    2               cups  unbleached all-purpose flour -- (9 oz), 
plus more for the pan
       3/4           cup  granulated sugar
    1         tablespoon  baking powder
       3/4      teaspoon  salt
    1           teaspoon  ground cinnamon
       1/4      teaspoon  ground cloves
       1/2      teaspoon  freshly grated nutmeg
       2/3           cup  chopped toasted pecans
       1/2           cup  diced apples
       1/2           cup  whole milk
    2              large  eggs -- room temp
    1           teaspoon  pure vanilla extract
       1/2           cup  applesauce
       1/2           cup  unsalted butter -- melted and cooled, (4 oz)
       1/2           cup  chopped pecans

Warm spices, apples, and plenty of toasted pecans make this the 
perfect fall quick bread. Applesauce adds an extra hit of apple 
flavor while chopped pecans make an appealing crunchy top.

Position a rack in the lower third of the oven and heat the oven to 
350F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 
4-1/2" or 9 x 5") loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, salt, 
cinnamon, cloves, and nutmeg. Whisk until well blended. Stir in the 
toasted pecans and apples.

In a medium bowl, combine the milk, eggs, and vanilla. Add the 
applesauce and whisk until blended. Pour the wet ingredients over the 
dry ingredients. Add the melted butter. Using a silicone spatula, 
gently fold until blended.

Scrape the batter into the prepared pan and spread evenly

Sprinkle the chopped untoasted pecans evenly over the batter, gently 
patting them in so they adhere

Bake, rotating halfway through, until the top is golden and a wooden 
skewer or toothpick inserted in the center comes out clean, 50 to 55 min.

Let cool in the pan on a rack for 30 min. Invert the bread and remove 
the pan, turn the bread right side up, and let cool completely. 
Store, covered, at room temperature for up to 2 days

Yields one loaf, 10 servings

Source:
    "finecooking.com"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 367 Calories; 21g Fat (50.3% 
calories from fat); 5g Protein; 41g Carbohydrate; 2g Dietary Fiber; 
72mg Cholesterol; 329mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates.