Easy Apple Cinnamon Pecan Quick Bread with Honey Glaze

Introduction

Hey there, friend! Pull up a chair, maybe grab a cup of coffee or tea, because we’re about to talk about one of my absolute favorite things: cozy baking! There’s just something magical about the smell of warm spices and baking bread filling your kitchen, isn’t there? It instantly makes everything feel a little cozier, a little more like home.

This Apple Cinnamon Pecan Bread with Honey Glaze is more than just a recipe; it’s a warm hug in loaf form. It’s the perfect thing to bake on a crisp afternoon, slice for breakfast, pack in a lunchbox, or share with someone you love. And the best part? It’s incredibly easy to make. No fancy mixers needed, just a couple of bowls and a whisk. Seriously, if you can stir, you can make this bread! The apples keep it super moist, the cinnamon and pecans add that classic, comforting flavor, and that sweet honey glaze? Oh my word, it takes it straight over the top. Get ready for this to become your new go-to quick bread!

Why You’ll Love This Recipe

• Fast: Seriously, mix it up in minutes!
• Easy: Perfect for beginners, no special skills required.
• Giftable: Wrap a loaf for a neighbor or friend – they’ll adore you!
• Crowd-pleasing: This bread disappears fast, trust me!
• Cozy: The smell alone is worth making it!

Ingredients

Here’s what you’ll need to gather from your pantry and fridge. Simple, everyday stuff that comes together to make something truly special!

• 1½ cups diced apples (peeled): Any firm apple works great here – Fuji, Honeycrisp, or even Granny Smith for a little tartness. Just chop them into bite-sized pieces!
• 2 cups chopped pecans: These add the perfect crunch and nutty flavor.
• 1½ cups self-rising flour: Our little shortcut! This already has leavening and salt mixed in.
• 1 teaspoon cinnamon: That essential warm spice!
• ¼ teaspoon nutmeg (optional): Nutmeg just pairs so perfectly with apple and cinnamon, a little pinch makes a difference!
• 1 cup granulated sugar: Provides sweetness and helps with browning.
• 1 cup brown sugar: Adds moisture and that lovely caramel-like depth of flavor.
• 1 cup vegetable oil: Keeps the bread incredibly moist.
• 4 large eggs: Our binders, helping everything hold together nicely.
• 1 teaspoon vanilla extract: Enhances all those wonderful flavors.
• ¼ cup honey: The star of our simple, sweet glaze!
• 2 tablespoons melted butter: Also for the glaze, adds richness.
• Pinch of salt: Just a tiny bit for the glaze to balance the sweetness.

How to Make It

Alright, let’s get baking! Follow these simple steps, and you’ll have a warm loaf of deliciousness in no time.

1. First things first, preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan (9×5 inches) or line it with parchment paper, leaving an overhang on the sides – this makes it super easy to lift out later!
2. In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until everything is well combined and smooth. You can do this by hand, no need for a mixer here!
3. In a separate medium bowl, whisk together the self-rising flour, cinnamon, and nutmeg (if you’re using it). Give it a good mix so those spices are distributed evenly.
4. Now, add the dry ingredients to the wet ingredients. Mix gently with a spatula or wooden spoon just until combined. Be careful not to overmix! A few small lumps of flour are totally fine; overmixing can lead to tough bread.
5. Gently fold in the diced apples and chopped pecans. Stir just enough to distribute them throughout the batter.
6. Pour the batter into your prepared loaf pan and spread it out evenly.
7. Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent the loaf with aluminum foil.
8. While the bread is baking, whisk together the honey, melted butter, and a pinch of salt in a small bowl for the glaze.
9. Once the bread is out of the oven, let it cool in the pan for about 10-15 minutes before carefully lifting it out onto a wire rack.
10. While the bread is still warm (but not piping hot), drizzle the honey glaze all over the top, letting it drip down the sides.
11. Let the bread cool further on the wire rack before slicing and serving. Patience is key here for the best texture, but I won’t tell if you sneak a warm end piece!

Substitutions & Additions

This recipe is super forgiving and adaptable! Feel free to play around with it based on what you have or what you’re craving.

• Different Apples: Can’t find the ones I mentioned? Any apple you enjoy eating fresh will likely work, though some hold their shape better than others when baked.
• Swap the Nuts: No pecans? Walnuts or chopped almonds are delicious alternatives. You can also omit the nuts entirely if you prefer, though you’ll miss that lovely crunch!
• Add More Spice: Love extra warmth? Add a pinch of ground ginger, allspice, or cardamom.
• Citrus Zest: A teaspoon of orange or lemon zest folded into the batter with the apples adds a bright, fresh note.
• Make it Mini: This batter can easily be baked as muffins (reduce baking time to 20-25 minutes) or in mini loaf pans (reduce time to 30-40 minutes). Just keep an eye on the bake time!

Tips for Success

Quick breads are pretty straightforward, but a few little tips can help ensure yours turns out perfect every time!

• Don’t Overmix: I mentioned it in the instructions, but it’s worth repeating! Overmixing develops the gluten in the flour too much, resulting in a tough, dense bread instead of a tender, moist one. Mix just until the dry ingredients disappear.
• Measure Flour Correctly: If you’re not using the scoop-and-level method (gently spooning flour into your measuring cup and leveling off the top), you might be using too much flour, which can make your bread dry. Self-rising flour can be a little tricky, so try to be gentle!
• Check for Doneness Properly: The toothpick test is your friend! Insert it into the very center of the loaf. If it comes out clean or with just a few moist crumbs attached, your bread is done. If there’s wet batter, it needs more time.
• Cooling Time: Letting the bread cool in the pan for 10-15 minutes helps it set up before you move it to the wire rack. Glazing while warm allows the glaze to soak in a little, but letting it cool completely before slicing gives you cleaner slices.

How to Store It

So, you’ve managed not to eat the whole loaf warm from the oven (good job!). Here’s how to keep it fresh.

Once the bread is completely cool, wrap it tightly in plastic wrap, then either place it in an airtight container or wrap it again in aluminum foil. Store it at room temperature for up to 3-4 days. It stays wonderfully moist thanks to the apples and oil!

If you want to keep it longer, you can pop it in the fridge for up to a week. For longer storage, this bread freezes beautifully! Let it cool completely, wrap it really well (plastic wrap then foil, or in a freezer-safe bag), and freeze for up to 3 months. Thaw at room temperature.

FAQs

Got questions? Let’s see if I can answer a couple of the most common ones!

Can I use all-purpose flour instead of self-rising?

Yes, you absolutely can! For every cup of all-purpose flour, whisk in 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. So, you would use 1 ½ cups of all-purpose flour, 2 ¼ teaspoons of baking powder, and about 1/3 teaspoon of salt. The texture might vary slightly.

My bread sunk in the middle, what happened?

This can happen for a few reasons! It might have been underbaked (the center wasn’t fully cooked), you might have overmixed the batter, or your leavening (in this case, the self-rising flour) might be old. Make sure you’re testing for doneness in the very center!

Do I have to add the honey glaze?

Nope! The bread is absolutely delicious on its own. The glaze adds an extra touch of sweetness and moisture, but feel free to skip it if you prefer.

What are the best apples for baking?

Firm, crisp apples that hold their shape work best, like Honeycrisp, Fuji, Gala, Granny Smith, or Braeburn. Avoid mushy apples like Red Delicious.

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