I love to bake.
I love pumpkin chocolate chip muffins, a great chocolate chip cookie, and today I am sharing with you an apple butter pecan loaf that will knock your socks off.
This recipe makes 2 loaves, so you have one for yourself, and one for a friend.
This bread freezes well too, so you could always eat one now, and save one in the freezer for later!
I think what makes this recipe extra good is these sweet cinnamon glazed pecans.Â
If you haven’t tried them, they are a must.
They are heaven on earth.
And don’t forget to serve this bread warm with my homemade apple butter.
You can find that recipe here.
Apple Butter Pecan Loaf
Yield: 2 loaves
Ingredients
- STREUSEL TOPPING
- ½ cup coarsely chopped pecans
- ¼ cup plus 1 Tbsp. all-purpose flour
- â…“ cup packed light brown sugar
- 3 tablespoons butter, melted
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- BREAD
- ¾ cup butter, softened
- 1 (8-oz.) pkg. cream cheese, softened
- 1 ½ cups packed light brown sugar
- 2 large eggs
- 3 cups all-purpose flour, plus more for pans
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup apple butter
- 1 cup chopped toasted pecans
- 1 teaspoon vanilla extract
- Vegetable shortening
Instructions
- Step 1
- Prepare the Streusel Topping: Stir together coarsely chopped pecans, flour, brown sugar, melted butter, cinnamon, and salt. Let stand 30 minutes. Crumble into small pieces.
- Step 2
- Prepare the Bread: Meanwhile, preheat oven to 350°F. Beat butter and cream cheese in bowl of a heavy-duty stand mixer on medium speed until creamy, about 2 minutes. Gradually add brown sugar, beating until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating just until blended after each addition.
- Step 3
- Stir together flour, baking powder, baking soda, and salt in a medium bowl; gradually add to butter mixture, beating on low speed just until blended. Stir in Slow-Cooker Apple Butter, chopped toasted pecans, and vanilla. Spoon batter into 2 greased (with vegetable shortening) and floured 8- x 4-inch loaf pans. Sprinkle top of batter evenly with Streusel Topping.
- Step 4
- Bake in preheated oven until a long wooden pick inserted in center of each loaf comes out clean and sides pull away from pans, 50 minutes to 1 hour, shielding tops of pans with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool loaves in pans on wire racks 10 minutes. Remove from pans; cool completely, about 1 hour.
13 Fabulous Fall Baking Recipes
The Most Amazing Pumpkin Sheet Cake – Twelve on Main
Fall Pear and Cranberry Tart – My 100 Year Old Home
Mini Pumpkin Bundt Cakes – Happy Happy Nester
Soft Pumpkin Spice Cookies – Paint Me Pink
Old Fashioned Apple Crumble – Sincerely, Marie
Mini Pumpkin Spice Loaves with Cream Cheese Icing – Life Is Better At Home
How To Make Pumpkin Pie From Scratch – The DIY Mommy
Pumpkin Cheesecake Crumble Bars – Maison De Cinq
Maple Crumble Muffins with Maple Butter Glaze – Finding Lovely
Decadent Coconut Pecan German Chocolate Pie – Grace In My Space
Apple Butter Pecan Loaf – My Sweet Savannah
Chewy Molasses Cookies – Most Lovely Things
Easy Fall Apple Tart – inspiration For Moms