A moist and tender quick bread made with applesauce and pecans, finished with a sweet and crunchy brown sugar and cinnamon topping. Perfect for breakfast or as a snack.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| For the Bread: | |
| 1 cup | Sugar |
| 1 cup | Applesauce |
| 1/3 cup | Salad Oil |
| 2 | Eggs |
| 3 tablespoons | Milk |
| 2 cups | Flour |
| 1 teaspoon | Baking Soda |
| 1/2 teaspoon | Baking Powder |
| 1/2 teaspoon | Cinnamon |
| 1/4 teaspoon | Salt |
| 1/4 teaspoon | Nutmeg |
| 3/4 cup | Chopped Pecans |
| For the Topping: | |
| 1/4 cup | Brown Sugar |
| 1/2 teaspoon | Cinnamon |
| 1/4 cup | Chopped Pecans |
Instructions
- Preheat the oven to 350°F. Grease and flour an 8.5” x 4.5” x 2.5” loaf pan.
- In a large bowl, combine the sugar, applesauce, oil, eggs, and milk.
- In a separate bowl, mix the dry ingredients together: flour, soda, baking powder, cinnamon, salt, and nutmeg.
- Add the dry ingredients to the applesauce mixture and stir just until combined.
- Stir in the 3/4 cup of chopped pecans.
- Pour the batter into the prepared loaf pan.
- In a small bowl, combine the topping ingredients: brown sugar, cinnamon, and 1/4 cup pecans.
- Sprinkle the topping evenly over the batter.
- Bake for 1 hour and 15 minutes, or until a tester inserted into the center comes out clean.
Note
After 30 minutes of baking, cover the loaf loosely with foil to prevent the top from over-browning.
Alternative baking options:
- 3 mini “baby loaf” foil pans: Bake for 45 min at 350°F.
- 2 regular 8”x4” pans: Bake for approx. 45 min at 350°F.
