I haven’t done a lot of baking lately but got in the mood the other day to make a breakfast loaf bread. Although I’ve tried out most of the recipes in the muffins, breakfast buns, and quick breads section of my Magnolia Bakery cookbook, one I had yet to make was the Apple Pecan Quick Bread. While I had to substitute pecans with almonds since I forgot to pick them up at the store and I’m trying harder this year to raid the pantry before buying new food articles, I think it still turned out quite well. The bread was a bit crumbly when cutting it (aka it didn’t cooperate as much as I would have liked for the blog post photo shoot), a slice of it mid-afternoon was quite delicious. The cookbook suggests lightly toasting a slice and spreading it with cream cheese. I have yet to try this out but I’m sure it would lend additional flavor.
recipe courtesy of the Magnolia Bakery cookbook