This Candied Pecan Apple Bread is incredibly fluffy & moist and topped with crunchy & sweet caramelized pecans, embedded with soft chunks of apple and an aroma of fall spices.
If you’re looking for the perfect fall dessert for this time of year…you have found the right recipe. Sit back, relax, grab a cup of hot coffee or tea, and enjoy this slice of heaven.
This loaf is the perfect recipe to bake on a cold rainy day. I guarantee it will make your home smell like fall and definitely better than any Autumn candle out there.
This loaf is simple and easy to make and is dairy and egg-free!
I recommend topping this loaf with a drizzle of the maple icing or some creamy nut butter.
How to Make Candied Pecan Apple Bread:
This is a simple, fuss-free recipe.
- Preheat the oven to 350 degrees. Line a loaf pan with parchment paper.
- In a small skillet over medium-low heat, add in all the pecan topping ingredients. Stir until pecans are coated in the ingredients. Toast pecan mixture for 2-3 minutes, stirring constantly, until pecans are golden brown and fragrant. Pour pecans into a bowl and set aside.
- In a large mixing bowl, whisk together the flax egg, nut butter, non-dairy milk, and vanilla extract. Add the flours, baking powder, spices, and salt. Fold until a smooth batter forms. Fold in the diced apple. Pour batter into the prepared loaf pan. Top batter with candied pecans.
- Bake loaf for 45-50 minutes until toothpick inserted comes out clean (a few moist crumbs are ok). Let loaf cool for 15 min. before slicing.
- While loaf is cooling, prepare the maple icing. Whisk together all the ingredients until smooth and creamy. Drizzle icing over cooled loaf.
Your ‘Candied Pecan Apple Bread‘ Questions Answered:
Can I make this gluten-free? I have tested this recipe with a gluten-free all-purpose flour, and it comes out similarly in texture and taste. My favorite is Bob’s Red Mill 1-1 Gluten-free All-purpose.
How to make this nut-free? Sub out the almond flour for oat flour and peanut/almond butter for sunflower butter.
Can I use eggs instead of a flax egg? Sure! Just swap out the 2 flax eggs for 2 medium-sized eggs.
What apples do you recommend for this recipe? My favorite for this recipe is honeycrisp! It’s slightly tart and perfectly sweet, in my opinion. You could also use Ambrosia or Pink Lady.
How do I store the bread? Wrap the bread in foil or plastic wrap or in an airtight container and store at room temperature for up to 5 days.
If you’re looking for more fall-inspired recipes, you’ll also love these Pumpkin Cinnamon Rolls, these Pumpkin Snickerdoodles, and these Apple Cider Cupcakes.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag @healthienut.
This Candied Pecan Apple Bread is incredibly fluffy & moist and topped with crunchy & sweet caramelized pecans, embedded with soft chunks of apple and an aroma of fall spices.
- 4 tbsp flaxseed meal
- 1 cup non-dairy milk
- ½ cup brown sugar
- ½ cup creamy almond or peanut butter
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup almond flour
- 2 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp allspice
- ¼ tsp salt
- 2 cups diced apple such as honeycrisp
- 1 cup roughly chopped, pecans
- ¼ cup brown sugar
- 1 tbsp maple syrup
- 1 tbsp coconut oil
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- 2 cups powdered sugar
- 3 tbsp non-dairy milk
- 2 tbsp maple syrup
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Preheat the oven to 350°F. Line a loaf pan with parchment paper.
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In a small skillet over medium-low heat, add in all the pecan topping ingredients. Stir until pecans are coated in the ingredients. Toast pecan mixture for 2-3 minutes, stirring constantly, until pecans are golden brown and fragrant. Pour pecans into a bowl and set aside.
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In a large mixing bowl, whisk together the flax egg, nut butter, non-dairy milk, and vanilla extract. Add the flours, baking powder, spices, and salt. Fold until a smooth batter forms. Fold in the diced apple. Pour batter into the prepared loaf pan. Top batter with candied pecans.
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Bake loaf for 45-50 minutes until toothpick inserted comes out clean (a few moist crumbs are ok). Let loaf cool for 15 min. before slicing.
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While loaf is cooling, prepare the maple icing. Whisk together all the ingredients until smooth and creamy. Drizzle icing over cooled loaf.
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Wrap the bread in foil or plastic wrap or in an airtight container and store at room temperature for up to 5 days.
Is there supposed to be water or milk as part of the batter/mix? When I made this it was crumbly and didn’t come together at all. I wasn’t sure if it was supposed to be a smooth batter, kneaded doughy batter or what, but it turned out like an apple crumble. Did I do something wrong? I’ve used applesauce in place of flax egg before with other mixes with great success, but this mix just felt like there was not enough wet ingredients to balance all of the dry.
Author
did you use creamy almond butter? if it’s a thicker nut butter then that might have decreased the amount of moisture in the batter
You say to add salt, there is no salt listed. Also there is no recipe for the maple icing?
Author
Just fixed it!