Candied Pecan Apple Bread
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.
Ingredients
- 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
Candied Pecan Topping
- 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
Maple Icing
- 2 cups powdered sugar
- 3 tbsp non-dairy milk
- 2 tbsp maple syrup
Instructions
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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.
Storage:
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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.