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.


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.