From the kitchen of One Perfect Bite...While I'm still working my way through the stash of apples we collected last weekend, our local farm markets have begun the annual push toward Halloween, their big holiday of the year. In anticipation of the big day, minor events are held on the weekends that precede the holiday. One of them is called the Apple Daze, and this is a time for family's to gather in the pumpkin patches and local orchards to collect produce and fruit samples for their own fall kitchens. We had near perfect weather for the weekend, so activity in the those pumpkin patches and orchards, while normally pastoral, displayed elements of Armageddon this year. The wait for parking and a shortage of pickin' buckets didn't bring out the best in some of the pluckers, so the Silver Fox and I headed to the Loraine Valley for the relative calm of the grape harvest and a glass of wine on the terrace of the King Estate. Once home, I decided to give this apple bread a try. It came together quickly and had a wonderful aroma as it baked, but I must admit it debuted to mixed reviews. One bite nearly sent me into sugar shock, but the Silver fox loved the nutty sweetness of the loaf and actually continues snack on it. I suspect those of you who have an intense sweet tooth will also love this bread. It is a moist loaf and while apples are used, the dominant flavor in the loaf is that of the pecans. For best flavor, toast them before folding them into the bread batter. I hope those of you who enjoy really sweet desserts will give this bread a try. Here is how it is made.
Pecan and Fresh Apple Quick Bread...from the kitchen of One Perfect Bite courtesy of Just A Pinch
1 cup brown sugar
1 cup sour cream
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cup peeled and finely diced granny smith apples
1 cup chopped pecans
1/4 cup brown sugar
1/4 cup butter
1) Preheat oven to 350 degrees F. Grease bottom and sides of a 9 x 5 x 3-inch loaf loaf pan.
2) Peel and chop apples. Cover and set aside.
3) Combine brown sugar with sour cream, eggs, and vanilla in large mixing bowl. Beat on low speed until well blended.
4) Add flour, baking powder, baking soda, and salt. Beat on low until all ingredients are mixed evenly.
5) Fold apples and half of pecans into dough.
6) Scrape dough into prepared pan, patting top down evenly. Sprinkle top of batter with remaining pecans and press them slightly into batter.
7) Bake for 50 to 60 minutes or until a toothpick comes out clean.
8) Remove from oven and allow to cool for 20 minutes before removing from loaf pan. Place on a wire rack to finish cooling
9) To make drizzle: Combine brown sugar and butter in a small saucepan. Over medium heat, bring mixture to a boil. Once it is boiling, turn heat to low and let sauce simmer for about one minute until it thickens, stirring constantly. Remove from heat and drizzle over top of the bread. Yield: 1 loaf - 8 to 10 servings.
If you have enjoyed your visit here, I hope you'll take a minute to...
One Year Ago Today: Grape Harvest Cake
Two Years Ago Today: Blueberry Yogurt Coffecake
Three Years Ago Today: Georgia-Style Brunswick Stew
Four Years Ago Today: Pumpkin Roll