Apple Pecan Quick Bread-New York City’s Magnolia Bakery

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.

Apple Pecan Quick Bread
recipe courtesy of the Magnolia Bakery cookbook
1 3/4 cups flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup orange juice
1/3 cup (5 1/2 tablespoons) unsalted butter, melted and cooled slightly
2 large eggs, lightly beaten
1 1/2 cups coarsely chopped Golden Delicious apples
1/2 cup coarsely chopped pecans
-Preheat oven to 350 degrees, grease a 9 x 5 x 3-inch loaf pan
-In a large bowl, sift together the flour, the sugar, the baking powder, and the salt, making a well in the center. Set aside
-Stir in the liquid ingredients until just combined, being careful not to over mix. Gently stir in the apples and the pecans. Pour the batter into prepared pan and bake for 50-60 minutes or until a cake tester inserted into center of loaf comes out with moist crumbs attached. Do not over bake. 

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