The apple and pecan loaf was scrumptious. It had chunks of apple, the pecans provided a nutty taste and the loaf was not too sweet. The DH had to sample more than one slice.
|Chopped pecans and apple.|
|Top: Flour mixture with butter blended into it. Bottom: mixed batter.|
|Ready to bake in the oven.|
|Baked and ready for sampling.|
2 cups of flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
4 tbsp cold butter
3/4 cup of apple juice or milk
1 tbsp grated orange or lemon zest
1 medium size apple, chopped (makes about 1 cup)
1/2 cup toasted pecans, coarsely chopped
Note: If you use apple juice, reduce sugar to 3/4 of a cup.
In a large bowl, mix together the flour, sugar, baking powder and soda, salt and cinnamon. Cut the cold butter into bits, add to the flour mixture and cut into the dry ingredients using a fork, 2 knives or a pastry blender. See aside.
In a small bowl, lightly beat the egg, add the juice or milk and zest. Continue to beat to mix the wet ingredients. Pour the wet ingredients into the bowl with the dry ingredients. You don't need to overmix it. Add the apple and pecans and fold into the batter. The batter will be drier than a cake batter.
Add the batter to a greased 9 X 5 inch loaf pan and place in a pre-heated oven at 350 degrees F. Bake for 50 to 60 minutes or until the loaf is golden brown. Cool on a rack before serving. After 15 minutes, you can carefully turn the loaf upside down to release it from the pan and onto the rack.
Adapted from "How to Bake Everything" by Mark Bittman