Apple and Pecan Loaf
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becs-table.com.auNot too sweet, but perfectly delicious Apple and Pecan Loaf. Well, to be honest, the crumble topping is quite sweet, and that's what makes it perfect for me.
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.
- Add 1/2 of your wet and 1/2 of your dry mix into the TM bowl and mix for 8 seconds/speed 3.5
- Remove the lid, scrape and lift, and add the remaining wet and dry ingredients. Set to mix 5 seconds/speed 3.4
- Scrape down and lift the batter. Then add the small cubes of apple and nuts and set for 4 seconds/ reverse speed 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.