Maple Apple Pecan Bread

Top 5 reasons you will "Fall" in love with this Fall bread today:

5.  This is a bread that is so rustic and beautiful.  Slices and behaves very well.

4.  Apples in October are in natural abundance, so I know your fridge is packed with local orchard apples right now.

3.  Maple.  That is all.

2.  It makes your whole house smell better than anything in the entire world.  Open the windows to make all your neighbors jealous.  (Oh Yeah!  Neighbors...that smell is coming from my house!)  I left shortly after baking this loaf and smelled it when I turned back into the block.  Pure heaven!

1.  So yummy, so healthy, so Fall. 

Maple Apple Pecan Bread
Print recipe here

1 C + 3 TB white whole wheat flour
3/4 C white flour, unbromated and unbleached
2 tsp aluminum free baking powder
1 tsp aluminum free baking soda
1/2 tsp Celtic Sea Salt
1 tsp ground Vietnamese Cinnamon- KT#4
generous pinch ground nutmeg
3/4 C 100% pure Maple syrup
2/3 C cultured sour cream or Greek yogurt
1/3 C unsalted butter, melted and slightly cooled
1 tsp vanilla extract
2 large eggs
1 C grated apples
1/2 C coarsely chopped apples
1 TB golden flax seeds, ground or whole
1/2 C pecans, chopped

Topping
1/4 C pecans, chopped
2 TB Turbinado or Sugar in the Raw
1/2 tsp Vietnamese Cinnamon- KT#4
small pinch nutmeg

1. Preheat oven to 350 degrees F. Grease a 9×5×3-inch loaf pan. Grate up your apples.

2. In a medium bowl, whisk together flours, salt, baking powder, baking soda, cinnamon and nutmeg. Make a well.
3. In a small bowl, whisk together sour cream or yogurt, maple syrup, eggs, melted butter and vanilla extract.

4.  Pour wet ingredients into the dry ingredients well. Add the grated apples, chopped apples, flax seeds and chopped pecans. Combine just until mixed.

5. Scoop batter into prepared loaf pan and sprinkle with Topping mixture.

6. Bake for 40 to 50 minutes or until a skewer inserted in the center of the loaf comes out clean.

7. Let cool in the pan for 15 minutes then invert onto a cooling rack to cool before cutting to enjoy.

 
Lastly, smother with pasture butter and sink into a bliss.

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Today's recipes where brought to you by, inspired or adapted from: Cooking for Seven