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.
Preheat the oven to 350°F. 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.
Wrap the bread in foil or plastic wrap or in an airtight container and store at room temperature for up to 5 days.