Apple Pecan Bread with Maple Sauce
This delicious loaf is loaded with large apple pieces and pecans. Once it’s baked, poke small holes into the cake and pour a cream and maple sauce over it. Then put the cake back into the oven so that the sauce can soak through. It’s even better with a scoop of ice cream (if you’re […]
Ingredients
- 1/2 cup (125 ml) milk
- 2 tsp (10 ml) lemon juice
- 1 1/2 cups (225 g) unbleached all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (210 g) brown sugar
- 1 tsp (5 ml) vanilla
- 3 eggs
- 2 cups (220 g) Cortland apples, peeled, cored and diced
- 1/2 cup (50 g) pecans, coarsely chopped
- 3/4 cup (180 ml) 35% cream
- 3/4 cup (180 ml) maple syrup (see note)
- 1 1/2 tsp cornstarch
- 1/4 tsp salt
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13 cm) loaf pan and line with a strip of parchment paper, letting it hang over two sides.
- In a measuring cup, combine the milk and lemon juice. Let sit for 5 minutes.
- In a bowl, combine the flour, baking powder and salt.
- In another bowl, cream the butter, brown sugar and vanilla with an electric mixer. Add the eggs one at a time and whisk until smooth. With the machine running on low speed, add the milk mixture, then the dry ingredients. Add the apples and mix well. Spread the mixture out in the prepared loaf pan. Sprinkle with the pecans.
- Bake for 1 hour or until a toothpick inserted in the centre of the bread comes out clean. Remove from the oven. Using a toothpick or bamboo skewer, make several dozen small holes in the bread.
This delicious loaf is loaded with large apple pieces and pecans. Once it’s baked, poke small holes into the cake and pour a cream and maple sauce over it. Then put the cake back into the oven so that the sauce can soak through. It’s even better with a scoop of ice cream (if you’re having it for dessert, of course!)