As I type this, it is near the end of April of Covid-19. My husband has been home since stay-at-home orders went out since we both have at least one medical condition that makes us “high risk.” So we have been using that time to get a lot of 2-person projects done- so much so that I lost 6 pounds in 4 weeks! I have also been baking steadily throughout this time, but it’s one thing to bake and another thing to spend a day typing and posting. Hopefully I will get caught up over the next couple weeks.
Speaking of getting caught up, time to present my new and drastically improved Apple Oatmeal Pecan Bread. I had been using a recipe that I found in a newspaper 20+ years ago and was presented as “being the best.” Unfortunately, the best response I ever got for it was, “yea, it’s apple bread.” So It was time to get to work and kick it up! When you try this, I hope you will agree that this is one of the greatest apple breads you have ever had.
Oh, and don’t be surprised when this recipe shows up again, and is completely “over the top”. (“Over the top” seems to be the most common comment people say to me about my baked goods as they happily gobble them down.) Yup, now that I have an awesome basic apple bread, I’m already thinking about what I want to do with it next. Happy baking!
The Inside Scoop
When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of sugar is 192 grams. By volume, this measure will be less than 1 cup.
An Apple a Day… After the apples have been peeled, cored and chopped, weigh out 162 grams of the chopped apples, place in a small bowl, and toss with 4 T. of flour. This will keep the apples from sinking to the bottom of the batter as the bread bakes.
I’m Nuts About Nuts! When adding chopped
Time to Get a Handle on Baking. Spray the loaf pan with non-stick cooking spray. Then line the bottom and ends of the baking pan with parchment paper. Let the parchment paper extend over the short ends of the pan to create “handles.” This makes it easier to remove the bread from the pan. This bread can also be baked in smaller loaf pans or made as muffins; simply adjust the baking time.
When making large loaves (rather than mini loaves or muffins); double the pans; this reduces the likelihood of the edges or bottom of the loaves becoming too dark.
Let’s Get Eggscited! Be sure eggs are at room temperature. Warm eggs hold more air than cold eggs, which means a lighter bread. To quickly bring eggs to room temperature before cracking, place eggs in a bowl of warm (not hot) water for 10 minutes.
Crack eggs into a small bowl before adding to the batter. That way, it is easy to remove any bits of eggshell or bloody eggs.
Mix It Up! Combine the flour, rolled oats, baking soda, baking powder, spices and salt in a separate bowl; mix until all dry ingredients are evenly distributed. This helps to ensure an even rise.
Be Gentle with Me. Wheat flours contain gluten. Extended mixing can create a strong gluten structure, which results in a chewy crumb and a tough crust. To prevent a tough bread, gently fold the liquids into the flour mix by making a well in the middle of the flour and pouring the liquid mixture into this well. This ensures there is no dry flour on the bottom of the bowl and moistens the flour more evenly. Then, using your spatula, slice down through the middle of the batter and gently lift the batter on the side and fold over just until the flour is evenly moist. It’s alright if some flour isn’t wet, as long as it is evenly so throughout the batter.
This is a high-rising bread. Be sure your loaf pan or pans (if you choose to make smaller loaves) are filled no more than two-thirds. The bread needs room to rise without spilling over the pan.
Is It Done Yet? To test for doneness, use a metal tester. (I use a metal kabob skewer.) The bread is done when the metal cake tester is inserted into the highest part of the bread and comes out clean. A metal cake tester is more accurate than a toothpick, because a toothpick will not be able to reach the center of this loaf.
After cooling for 10-15 minutes it is important to remove your baked bread from the pan so that the bread does not “stick” to the pan and the bottom of the bread does not become wet from condensation as the bread cools.
By the way, if you would like to top this with streusel, please see Pumpkin Pear Bread with an Almond Streusel Topping for ingredients and instructions. Simply substitute pecans for the almonds.
Enjoy!
An incredibly moist, light, high rising fruit bread with an intense apple, oatmeal, and pecan flavor. Preheat oven to 350 degrees. Spray an 8 ½”x 4 ½”x 2 ½” loaf pan with non-stick cooking spray. Line the bottom and short ends with parchment paper, leaving “handles” on the parchment paper. If possible, nest the loaf pan into another loaf pan to prevent the bottom and sides from baking too quickly. Measure out the pecans and chop, if necessary. Place onto a baking sheet and bake for 5 minutes until the pecans begin to brown slightly and an aroma rises. Remove from oven and set aside to cool. Measure out the flour and place in a large bowl. Remove approximately 4 T. of that flour and place in a small bowl. Weigh out 162 grams of prepared, chopped apples and place the prepared apples in the small bowl with the 4 T. of flour; toss to coat the apples. Set aside. To the large bowl of flour, add the rolled oats, baking soda, baking powder, spices, sugar, and salt; whisk to thoroughly combine. Set aside. In a medium bowl, whisk the eggs. Add the oil, buttermilk, molasses and applesauce; whisk to combine. Make a well in the flour/sugar mix. Pour the egg mix into the well and gently fold the wet and dry ingredients together until there are few dry spots, scraping the sides and bottom of the bowl frequently. Gently stir in the apples and pecans until well distributed throughout the batter. Pour the batter in the prepared pan and bake for 45 minutes, or until a metal cake tester, when inserted into the highest part of the loaf, comes out clean. To test for doneness, insert a metal cake tester into the highest part of the bread. The bread is done if the cake tester comes out clean. Please note: A toothpick will not be able to reach the center of this loaf. Once done, remove the loaf from the oven and place it on a cooling rack for 10 minutes. After 10 minutes, use the flat edge of a knife to loosen the bread from the sides of the loaf pan, then use the parchment paper handles to lift the bread out of the pan and place onto the cooling rack. Cool completely, if you can wait that long. Enjoy! *This recipe uses commercially prepared (i.e., store-bought) applesauce. Homemade applesauce is typically thicker and less watery.Apple Oatmeal Pecan Bread
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