Apple Pecan Quick Bread
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 loaf
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 cup sugar
- 2 large eggs, lightly beaten
- 1/2 cup coarsely chopped pecans
- 2/3 cup orange juice
- Carbohydrate 37 g(12%)
- Cholesterol 53 mg(18%)
- Fat 11 g(17%)
- Fiber 2 g(6%)
- Protein 4 g(8%)
- Saturated Fat 5 g(23%)
- Sodium 219 mg(9%)
- Calories 261
Preparation Preheat oven to 350 degrees. Grease a 9 x 5 x 3-inch loaf pan. In a large bowl, sift together the flour, the sugar, the baking powder, and the salt, making a well in the center. Set aside. Stir in the liquid ingredients until just combined, being careful not to overmix. Gently stir in the apples and the pecans. Pour the batter into prepared pan and bake for 50-60 minutes or until a cake tester inserted into center of loaf comes out with moist crumbs attached. Do not overbake. The Magnolia Bakery Cookbook by Jennifer Appel and Allysa Torey Simon & Schuster
Preparation Preheat oven to 350 degrees. Grease a 9 x 5 x 3-inch loaf pan. In a large bowl, sift together the flour, the sugar, the baking powder, and the salt, making a well in the center. Set aside. Stir in the liquid ingredients until just combined, being careful not to overmix. Gently stir in the apples and the pecans. Pour the batter into prepared pan and bake for 50-60 minutes or until a cake tester inserted into center of loaf comes out with moist crumbs attached. Do not overbake. The Magnolia Bakery Cookbook by Jennifer Appel and Allysa Torey Simon & Schuster
