Maple Apple Pecan Bread

This post was originally published on October 10, 2010 on Cooking for Seven.

We have been blessed with a multitude of apples this year. It’s wonderful to be able to, after a hard run, pluck an apple from our trees and enjoy a sweet reward.

It’s also wonderful to have so many apples on hand, ready to create something delicious. Like pink apple jelly. Or this scrumptious Maple Apple Pecan Bread.

  Notes:

  The original recipe called for brown sugar. Since I didn’t have natural “solid” sweetener on hand, I substituted maple syrup and increased the flour by 3 tablespoons.
   I did use 3/4 cup of ap-flour, but if you have whole wheat pastry flour on hand you could easily use all whole wheat.




Maple Apple Pecan Bread
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Adapted from Joy the Baker

Ingredients:

• 1 cup + 3 tablespoons white whole wheat flour
• 3/4 cup all-purpose flour
• 3/4 maple syrup
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• generous pinch freshly ground nutmeg
• 2/3 cup buttermilk (I used yogurt + a little milk)
• 1/3 cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• 2 large eggs, lightly beaten
• 1 cup grated apples
• 1/2 cup coarsely chopped apples
• 1 tablespoon flax seeds
• 3/4 cup coarsely chopped pecans or walnuts, divided
• cinnamon and sugar for sprinkling

Directions:

1) Preheat oven to 350 degrees F. Grease and flour a 9×5×3-inch loaf pan.
2) In a medium bowl, whisk together flours, salt, baking powder, baking soda, cinnamon and nutmeg.
3) In a small bowl, whisk together buttermilk, maple syrup, eggs, melted butter and vanilla extract. Mix the wet ingredients into the dry ingredients.  Add the grated apples, chopped apples flax seeds and half of the chopped walnuts.  Fold to incorporate thoroughly.
4) Scoop batter into prepared pan and top with granulated sugar, cinnamon and the rest of the walnuts. Bake for 40 to 50 minutes or until a skewer inserted in the center of the loaf comes out clean.
5) Let cool in the pan for 15 minutes then invert onto a cooling rack to cool before wrapping & storing.  Serve slightly toasted with butter.

Makes one large loaf.