Monday, October 20, 2008

Apple Pecan Quick Bread

I had some apples that were getting a little soft to eat so I made this bread (more like a coffee cake) to use them up. I baked a double batch in a shallow pyrex baking pan. I find that quick breads cooked in a loaf pan are almost always undercooked on the inside and too dry on the outside. For this bread, I substituted half the apples for cranberries as the recipe suggests. I also added about two teaspoons of cinnamon, a teaspoon of vanilla, and a dash of nutmeg to the batter. Finally, I sprinkled cinnamon and sugar over the top to create a crunchy crust when baked. It was delicious - very moist and the cranberries' tartness offsets the sweetness.

Here is the link to the recipe below. I got it off Epicurious but it is orginally from The Magnolia Bakery Cookbook.

3 comments:

Melanie said...

The cake was delicious. When are you making it for me again?

Laura! said...

Yummmmmmmmmmm. That was tasty. Looking at this photo makes me want a ton (literally) of it right now in front of my face. I don't even need a fork.

Alex said...

o m g, yum.