Apple Pecan Bread with Cinnamon Cream Cheese Drizzle
September 30, 2015
Mmmmmm…an apple pecan bread…with a cinnamon cream cheese drizzle.
This is fall.
I often make two loaves…one to keep and one to give.
For breakfast, with coffee, as a snack or dessert too.
This recipe makes enough for one loaf of bread.
1 cup of sugar
1/2 cup vegetable oil 1 1/2 cups applesauce
1 1/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt 1 1/2 tablespoons pumpkin pie spice (or cinnamon) 2 cups toasted pecan pieces, divided
For the drizzle: 4 ounces of softened cream cheese (half a brick) 1 cup of powdered sugar 1 tablespoon cinnamon 1 tablespoon milk
Preheat oven to 350 degrees.
Lightly spray one loaf pan with Pam. Set aside.
In a large mixing bowl, beat your eggs until light and frothy. Beat in your sugar, oil and applesauce. Set aside.
In a second mixing bowl, combine your flour, baking soda, salt and pumpkin pie spice and mix together with a fork.
Slowly beat your flour mixture into your applesauce mixture. Beat until just combined. Stir in one cup of your toasted pecan pieces.
Pour batter into your prepared pan and bake 40 to 45 minutes. A toothpick inserted in the center of the loaf should come out clean when the bread is done.
Allow the bread to cool at least 20 minutes before removing it from the pan to finish cooling.
To make the drizzle, combine your cream cheese, powdered sugar, cinnamon and milk with an electric mixer. Add more powdered sugar if it’s too thin or more milk if it’s too thick. Drizzle down over bread when you’re ready to slice and serve and top with remaining cup of toasted pecans pieces.
This is one of those little recipes that you’ll make over and over again this fall.
And psssst: to get my pecan pieces toasted, I just place them in a dry skillet over medium-high heat and toast them up about five minutes :).