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Apple and Pecan Loaf

Apple and pecan loaf sliced and place on a white rectangular serving tray

Some of you may have already seen this recipe for Apple and Pecan Loaf. I recently shared it for testing in our Facebook Bake With Us Group. Well, the response was awesome, I love our members. We have the best community.

Apparently, it’s another keeper. Apple and Pecan just work so well together. Not too sweet, easy to make, and (most importantly) it tastes delicious. That’s what we want, right? I loved that my Facebook Group got to look at this recipe. First, they shared their experience and asked questions so I could make the recipe even better.

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FAQ’s

Can I use other apples in my Apple and Pecan loaf?

Yes, but I’d choose something that’s good for baking. Floury apples just tend to collapse and not be great. I’ve added some choices for you within the recipe ingredient list.

What size tin should I use?

I used my USA sweet loaf tin. It measures 25.4cm x 12.7cm x 7.6cm. This loaf batter just fits in it, so I wouldn’t use anything smaller. 😉

Can I use Gluten Free Flour in my Apple and Pecan loaf?

Yes, one of our lovely members tested it using Well and Good flour. She said it turned out great; however, it took a little longer to bake.

How do I know when my loaf is cooked?

You need to bake it off until the centre is cooked through, test with a wooden skewer or temperature probe. If you’re using a temperature probe, it should reach 85°C in the centre of the loaf. (Don’t touch the base of the tin with the probe).

How to avoid your loaf browning too much on the top?

You can always try lowering the shelf if your oven runs hot at the top. Another option is to cover it with a baking paper-lined foil cap when the top is golden. This will allow the cake to continue to cook without further browning the top. Take a look at this post for Blackberry Ripple Loaf, where I show you how to make a cover.

Crumble topping for the Apple and Pecan loaf.
The Crumble topping should look like this
Apple and Pecan loaf batter in a baking tray.
Apple and Pecan Loaf Batter

Apple and Pecan Loaf

5 from 2 votes

5 stars tells us you love the recipe

becs-table.com.au
Not too sweet, but perfectly delicious Apple and Pecan Loaf. Well, the crumble topping is quite sweet, and that's what makes it perfect for me.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Difficulty Medium
Course Afternoon Tea, Cake, Dessert
Cuisine Australian
Servings 10
Method Thermomix and Conventional

Equipment

  • 1 Thermomix (optional)

Ingredients
  

For the loaf batter

  • 200 g Granny Smith Apple. diced & peeled weight should be 200g. You’ll need 2 large or 3 small Dice around 1cm cubes
  • squeeze of lemon This is to drizzle over and coat the apples after cutting, to help prevent browning
  • 250 g plain flour
  • 1 tsp baking powder
  • 120 g unsalted butter softened for the stand mixer – small cold cubes Thermomix method
  • 180 g caster sugar
  • 100-110 g eggs large 2 large
  • 120 g milk
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ cup pecans roughly chopped to the size you like

Crumble Topping

  • 75 g cold butter cubes
  • 50 g flour
  • 30 g caster sugar
  • 30 g brown sugar
  • 5 g ground cinnamon 2 scant tsp

Instructions
 

Thermomix Method

  • Preheat oven to 170°C fan line a bread pan with baking paper, spray with non-stick cooking spray or see this post for pan release.
  • Chop apples into small square cubes, drizzle over a squeeze of lemon juice, stir to coat and set aside. My cubed apples weighed 200g.
  • Weigh the flour, salt and baking powder into the TM bowl. MC in, set to mix 3 seconds/speed 6. Remove the lid and set aside for the loaf batter later.
  • Next, make the crumb topping and set aside. Combine the cold butter, brown and white sugars, flour, and cinnamon. Mix for 5 seconds/speed 6 then set aside. I popped mine back in the fridge to stay chilled.
  • Weigh in the cubes of cold butter and mix 30 seconds/speed 6
  • Weigh in the sugar 10 seconds/speed 6. Scrape down and lift any butter mix stuck to the bottom of the TM bowl, then insert the butterfly whisk.
  • Place a small jug or bowl on top of your Thermomix bowl and weigh all your wet ingredients into it. Using a fork, break up the egg. now set this aside.
  • Set the TM to speed 3, add half of the wet ingredients to the TM bowl in a slow steady stream then add 1/2 of your dry ingredients: repeat with the remainder of the wet, then the dry. This should take around 30 seconds or so. Remove the lid, lift and scrape.
  • Add the small cubes of apple and nuts and set for 4 seconds/speed 2 – 3.
  • Transfer the mixture to the prepared loaf pan.

For the topping (Thermomix)

  • Sprinkle the topping mixture over the batter in the pan. Then using a fork, push some of the topping down into the loaf, sort of swirling it through the top part of the loaf. Clean up the edges so that when the loaf rises the crumble topping doesn't slide off or get stuck to the sides of the tin.
  • Bake for 55-60 minutes, until toothpick inserted in loaf comes out clean.
  • Store leftovers in an airtight container.
  • Slice and serve warm with cream or cold on it’s own. Enjoy!

Conventional Method

  • Preheat oven to 170°C fan line a bread pan with baking paper, spray with non-stick cooking spray or [use pan release](https://becs-table.com.au/pan-release-whats-that/).
  • Chop apples into small square cubes, drizzle over a squeeze of lemon juice, stir to coat. set aside. My cubed apples weighed 200g.

Make The Topping (Conventional)

  • Start by combining the cold butter, brown and white sugars, flour, and cinnamon. Mix with a fork or pastry blender until crumbly. I set mine aside in the fridge to keep it chilled.

Make the Loaf Batter

  • Mix the flour, salt, and baking powder together in a bowl using a whisk or spatula.
  • In a large mixing bowl, cream the butter and sugar together until light and fluffy.
  • Add in eggs one at a time mixing to combine.
  • Add 1/2 the flour mix, fold thorugh, add 1/2 the milk, fold through, add the remainder of the flour and fold through, then the remainder of the milk and vanilla and fold through.
  • Fold in the apples and nuts. Just mix to combine then stop before over mixing
  • Transfer the mixture to the prepared loaf pan.

Add the Crumble Topping

  • Sprinkle the topping mixture over the batter in the pan. Then using a fork, push some of the topping down into the loaf, sort of swirling it through the top part of the loaf. Clean up the edges so when the loaf rises the crumble topping doesn't slide off or get to stuck to the sides of the tin.
  • Bake for 55-60 minutes, until toothpick inserted in loaf comes out clean.
  • Store leftovers in an airtight container.
  • Slice and serve warm with cream or cold on it’s own. Enjoy!

Notes

  • The lemon juice will help prevent your apple pieces from browning as they’re set aside.
  • The apple I chose to use was a Granny Smith, but you could use Fuji or Jazz, something good for baking.
  • Something similar to loaves are slices.  We have an online on-demand Perfect Slice course that has some great tips. 

Want to know more?

Perhaps you would like to learn how to make “Perfect Slices“, and honestly, who wouldn’t.

2 Comments

  1. 5 stars
    Such an easy, tasty cake. Great with a cuppa; and freezes perfectly so you always have something on hand for unexpected visitors.

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