Description
Fall baking perfection in every slice! This Apple Bread with Cinnamon Pecan Crunch will make your kitchen smell like heaven and your taste buds dance with joy.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs, room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 1/2 cup (120ml) vegetable oil
- 1/4 cup (60g) unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 cups (about 2 medium) apples, peeled and diced (Honeycrisp or Granny Smith work best)
- 1/2 cup (60g) all-purpose flour (for topping)
- 1/2 cup (100g) packed brown sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
- 4 tablespoons (56g) cold butter, cubed (for topping)
- 3/4 cup (85g) chopped pecans (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- Make the topping: Combine 1/2 cup flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon. Work in cold butter with fingertips until crumbly. Fold in chopped pecans and refrigerate.
- In a large bowl, whisk together 2 cups flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat eggs, granulated sugar, and brown sugar until light and fluffy. Add oil, applesauce, and vanilla extract.
- Gradually add dry ingredients to wet ingredients, stirring just until combined.
- Fold in diced apples until evenly distributed throughout the batter.
- Pour batter into prepared loaf pan and spread evenly.
- Sprinkle the crumb topping over the batter, gently pressing it down slightly.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.