There are no process pictures for this particular recipe, because it all happened so quickly. It was friday night and I had just eaten a burrito faster than it takes to say the word “burrito,” and I was struck by this need for apple quickbread. I had read this recipe earlier in the week and I was thinking about it a lot. Each night during the week I considered and considered and considered it, but it never came to fruition. Then my post-burrito burst of energy took hold of me and I don’t really remember much, but at the end of it there was a loaf in the oven.
Sometimes that’s how quickies go, right? A big burrito, a short burst of energy, and then a loaf in the oven? God it all sounds so DIRTY. I LOVE IT.
But the bread, guys. THE BREAD. This is the moistest, most pleasantly-sweetened, apple sauciest, crumbly toppingest quick bread in the world. So you should have a quickie in the kitchen some time this week. And, I’m going to let you interpret that as you wish, but however you so define it, I hope you end up with apple bread.
Apple Pecan Quickbread
from eat make read
1 3/4 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup orange juice (i didn’t have it so i substituted yogurt)
1/3 cup (5 1/3 tablespoons) unsalted butter, melted and cooled slightly
2 large eggs, lightly beaten
1 cup apple sauce, preferably fuji applesauce
1/2 cup coarsely chopped pecans (i used walnuts)
(i also added a chopped apple and i regret nothing)
3 Tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
1/8 teaspoon cinnamon
Preheat oven to 350° F.
Line a 9 x 5 x 3-inch loaf pan with parchment paper.
In a large bowl, sift together the flour, the sugar, the baking powder, and the salt, making a well in the center. Set aside.
Mix together the butter and eggs. Add to the well. Stir in the applesauce and orange juice until just combined, being careful not to overmix.
Gently stir in the pecans.
Pour the batter into prepared pan.
Meanwhile, in a small bowl combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the entire loaf.
Bake for 50-60 minutes or until a cake tester inserted into center of loaf comes out with moist crumbs attached. Do not overbake.