Introduction

Think all quick breads are just simple, one-note treats? What if you could bake a loaf that rivals a gourmet coffee shop pastry in both texture and flavor complexity, right in your own kitchen? This recipe for Apple Bread with Cinnamon Pecan Crunch delivers exactly that, combining moist, spiced crumb with an irresistible crunchy topping.

The secret lies in the perfect balance of tart, fresh apples and a buttery, spiced pecan streusel that bakes into a glorious, crisp crown. This isn’t just another apple loaf; it’s a textural masterpiece that will become your new favorite fall baking project.

Ingredients

This Apple Bread with Cinnamon Pecan Crunch combines warm spices, tender apples, and a sweet, crunchy topping for a truly irresistible treat.

• 1 3/4 cups all-purpose flour
• 2 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 2 large eggs
• 3/4 cup sugar
• 1/3 cup vegetable oil
• 2 tablespoons cinnamon applesauce
• 1 teaspoon vanilla extract
• 2 cups peeled, finely chopped apples (such as Fuji)
• 1 cup toasted chopped pecans
• 1 tablespoon sugar (for topping)
• 1 tablespoon brown sugar (for topping)
• 1/4 teaspoon ground cinnamon (for topping)

Timing

Context: This Apple Bread with Cinnamon Pecan Crunch recipe is about 20% faster than similar recipes, thanks to its straightforward mixing method and minimal prep work.

Step-by-Step Instructions

Step 1 — Prepare the Apples

Peel, core, and finely chop 2 medium apples (about 2 cups). Granny Smith or Honeycrisp work well for their balance of tartness and firm texture. Toss the chopped apples with 1 teaspoon of lemon juice to prevent browning.

Step 2 — Make the Cinnamon Pecan Crunch Topping

In a small bowl, combine 1/2 cup chopped pecans, 1/4 cup brown sugar, 1 teaspoon cinnamon, and 2 tablespoons melted butter. Mix until the pecans are evenly coated and the mixture is crumbly. Set aside for later.

Step 3 — Combine Dry Ingredients

Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon cinnamon in a medium bowl. This ensures even distribution of leavening agents and spices throughout your Apple Bread with Cinnamon Pecan Crunch.

Step 4 — Mix Wet Ingredients

In a large bowl, beat 2 large eggs with 3/4 cup granulated sugar and 1/2 cup brown sugar until smooth. Add 1/2 cup melted butter, 1/4 cup milk, and 1 teaspoon vanilla extract, mixing until fully incorporated.

Step 5 — Combine Batter and Fold in Apples

Gradually add the dry ingredients to the wet mixture, stirring just until combined—do not overmix. Gently fold in the prepared chopped apples until evenly distributed throughout the batter.

Step 6 — Assemble and Top the Loaf

Pour the batter into a greased 9×5-inch loaf pan, spreading it evenly. Sprinkle the reserved Cinnamon Pecan Crunch topping evenly over the entire surface, pressing lightly to adhere.

Step 7 — Bake to Perfection

Bake at 350°F (175°C) for 55-65 minutes. The Apple Bread with Cinnamon Pecan Crunch is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The topping should be golden and fragrant.

Step 8 — Cool Completely

Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack. Cool completely before slicing to ensure clean cuts and perfect texture. This patience prevents a gummy crumb.

Nutritional Information

Note: Estimates are per serving for this Apple Bread with Cinnamon Pecan Crunch and may vary based on specific ingredients and portion sizes.

Healthier Alternatives

• Protein-Packed Flour — Substitute half the all-purpose flour with almond or chickpea flour for a nutty flavor and added protein.
• Lower-Carb Sweetener — Replace granulated sugar with monk fruit or erythritol blend to reduce carbs while maintaining sweetness.
• Dairy-Free Moisture — Use unsweetened applesauce or coconut oil instead of butter for a moist, vegan-friendly crumb.
• Gluten-Free Base — Swap all-purpose flour for a 1:1 gluten-free baking blend to make this Apple Bread with Cinnamon Pecan Crunch celiac-safe.
• Low-Sodium Option — Omit added salt and use unsalted pecans to slash sodium without compromising the cinnamon crunch.
• Whole Grain Boost — Use whole wheat pastry flour for extra fiber and a heartier texture.
• Egg Alternative — Try flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for a binding agent that’s cholesterol-free.
• Nut-Free Topping — Replace pecans with toasted sunflower seeds for a crunchy, allergy-friendly crunch.

Serving Suggestions

• Serve warm slices of Apple Bread with Cinnamon Pecan Crunch with a scoop of vanilla bean ice cream for a simple yet decadent dessert.
• Pair a thick slice with a hot cup of coffee or spiced chai tea for the perfect cozy breakfast or afternoon snack.
• This Apple Bread with Cinnamon Pecan Crunch makes a wonderful addition to a holiday brunch spread or a potluck gathering.
• For an elegant plating tip, dust the top with a light sprinkle of powdered sugar just before serving to highlight the beautiful pecan crunch topping.
• Toast day-old slices and spread with a layer of cream cheese or salted butter for a delightful textural contrast.
• This bread is an excellent edible gift; wrap a cooled loaf in parchment paper and tie with baker’s twine for a homemade present.

The warm spices and crunchy topping of this Apple Bread with Cinnamon Pecan Crunch make it incredibly versatile for any time of day.

Common Mistakes to Avoid

• Mistake: Using the wrong apple variety, leading to a mushy or bland loaf. Fix: Opt for firm, tart apples like Granny Smith or Honeycrisp for better texture and flavor.
• Mistake: Overmixing the batter, which develops too much gluten and creates a tough, dense crumb. Fix: Gently fold dry ingredients into wet ones until just combined; a few lumps are fine.
• Mistake: Adding the cinnamon pecan crunch topping too early, causing it to sink or burn. Fix: Sprinkle the crunchy topping on during the last 15 minutes of baking for perfect browning.
• Mistake: Not properly draining excess liquid from grated apples, resulting in a soggy bottom. Fix: Lightly squeeze shredded apple in a clean towel to remove moisture before folding in.
• Mistake: Underbaking the center due to inaccurate oven temperature or premature testing. Fix: Use an oven thermometer and check for doneness with a skewer—it should come out clean.
• Mistake: Skipping the cooling step before slicing, which causes the Apple Bread with Cinnamon Pecan Crunch to crumble. Fix: Let it cool in the pan for 15 minutes, then transfer to a wire rack to set fully.
• Mistake: Using stale or improperly stored nuts, giving the topping a rancid or soft texture. Fix: Toast pecans briefly before chopping to enhance flavor and ensure crunchiness.
• Mistake: Overloading the batter with add-ins like extra fruit or nuts, disrupting the balance. Fix: Stick to the recipe ratios to maintain the ideal moistness and structural integrity.

Storing Tips

• Fridge: Store your Apple Bread with Cinnamon Pecan Crunch in an airtight container or tightly wrapped in plastic for up to 5 days.
• Freezer: Wrap the loaf or individual slices tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months for best quality.
• Reheat: For a warm slice, place it on a baking sheet in a 350°F (175°C) oven for 10-15 minutes, or until heated through to an internal temperature of 165°F (74°C).

Always ensure the bread has cooled completely before storing to prevent condensation and sogginess.

Conclusion

This Apple Bread with Cinnamon Pecan Crunch is a moist, warmly spiced loaf with a delightfully crunchy topping. It’s the perfect treat for breakfast, a snack, or dessert. We hope you love it! Be sure to try the recipe, leave a comment with your review, and subscribe for more delicious updates.

Apple Bread with Cinnamon Pecan Crunch

Print Recipe

Pin Recipe

This easy quick sweet bread is loaded with apple chunks and chopped pecans, topped with a cinnamon pecan sugar mixture that adds a light extra crunch. It is moist, flavorful, and perfect for autumn baking.

• Author: Dorothy Miler
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 10 1x
• Method: Breakfast, Snack, Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 3/4 cups all-purpose flour
• 2 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 2 large eggs
• 3/4 cup sugar
• 1/3 cup vegetable oil
• 2 tablespoons cinnamon applesauce
• 1 teaspoon vanilla extract
• 2 cups peeled, finely chopped apples (such as Fuji)
• 1 cup toasted chopped pecans
• 1 tablespoon sugar (for topping)
• 1 tablespoon brown sugar (for topping)
• 1/4 teaspoon ground cinnamon (for topping)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, cinnamon, nutmeg, salt, and baking powder.
3. In a large bowl, beat eggs, sugar, vegetable oil, cinnamon applesauce, and vanilla extract until smooth.
4. Gradually add dry ingredients to wet ingredients, mixing just until combined.
5. Fold in chopped apples and half of the toasted pecans.
6. Pour batter into prepared loaf pan.
7. In a small bowl, combine remaining pecans, sugar, brown sugar, and cinnamon; sprinkle evenly over the batter.
8. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Cool in pan for 10-15 minutes, then invert onto a wire rack to cool completely.

Notes

This bread freezes well and tastes even better the next day as flavors meld. Be careful not to overmix the batter to keep the bread tender. The cinnamon pecan topping adds a delightful crunch and extra sweetness.

Nutrition

• Calories: 280
• Sugar: 22g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 50mg

FAQs

Can I use a different type of apple for this Apple Bread with Cinnamon Pecan Crunch?

Yes, you can use any firm baking apple like Granny Smith or Honeycrisp. These varieties hold their shape and provide the right texture and tartness that complements the sweet cinnamon pecan crunch topping.

How should I store Apple Bread with Cinnamon Pecan Crunch to keep it fresh?

Store the apple bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week or freeze slices wrapped tightly in plastic for up to 3 months.