Apple pecan breakfast bread is a moist, cinnamon-y delight. A classic bread loaf, this one comes straight from a notecard in my grandmother’s recipe box. It’s the perfect breakfast to have alongside a hot cup of coffee on a cozy Autumn morning. Simple, but delectable, this recipe is a keeper.
Now, due to our family’s desire to eat healthy and natural, (as well as my love for cinnamon), we have modified this recipe ever so slightly. But be at ease, I have included a picture of the original recipe below. If you want to know more about this series, “Cooking Through My Grandmother’s Recipe Box”, you can read more about it at the bottom of this post.
Why You’ll Want This Recipe
- Super Easy – It doesn’t get much more simple than mixing and baking! Throw it in the oven and move on to your next to-do.
- Meal-prepped Breakfast – Two loaves of apple bread provides several easy-to-grab breakfasts for a family on the go.
- Autumn Comfort – Ah, the flavors of a crisp Autumn morning—fresh apples, toasty pecans, and sharp cinnamon. Pair it alongside a warm cup of coffee and a good book, and you’re set for a Fall bliss of a morning.
Tools You May Need
Two Loaf Pans – This recipe makes two loaves. If you want to make only one loaf, half the recipe.
Mixing Bowl
Ingredients
Unrefined Coconut Oil – We use organic, unrefined coconut oil to avoid overly processed oils. It does mean that the coconut oil will still smell and taste a bit like coconut. To me, that’s a bonus, but if you dislike coconut, you can opt for a refined coconut oil.
Sugar
Eggs
Sour Cream
Flour – If milling your own flour, use a soft white wheat as you would for pastries.
Baking Soda
Vanilla Extract
Kosher Salt – or sea salt
Ground Cinnamon
Apples – I use Honey Crisp or Gala Apples. These hold their texture better in baking and offer a honey-like sweetness.
Chopped Pecans
How to Make Apple Pecan Breakfast Bread
Step 1: Preheat your oven to 350℉ and lightly butter two loaf pans. In a large bowl, cream together the melted coconut oil, sugar, eggs, and vanilla extract.
Step 2: Add all other ingredients to the bowl except for the apples and the nuts. Mix everything until it is well incorporated.
Step 3: Add your chopped apples and pecans. Mix everything together.
Step 4: Pour the batter into your two loaf pans. Bake them at 350℉ for 50 minutes to 1 hour. You can check if it is done at 50 minutes by inserting a toothpick or butter knife into the center and seeing if it comes out clean. Once the apple bread is done, allow it to cool for 10-15 minutes before eating.
Tips
- Be careful not to overcook the bread because it dries out quickly in the oven. I personally like mine cooked, but still slightly gooey in the middle. Use a chopstick to test the doneness at 50 minutes.
- Cooking times can vary depending on the material of your loaf pan. The timing of this recipe was done using a ceramic loaf pan.
Storage
Cover and refrigerate apple bread for up to a week or freeze it in an airtight container for up to three months.
Cooking Through My Grandmother’s Recipe Box
These posts are dedicated to my grandmothers, Doris Watt (Grandmom) and Yvonne Wakefield (Toto). I am grateful to come from women who love to cook! From multiple metal recipe boxes stacked up in a cupboard to sticky note recipes messily lining the inner doors of kitchen cabinets, my grandmothers collected recipes from friends, magazines, books, and of course, their own creations. Sadly, some recipes have been lost through time and wear to the great sadness of older family members who still remember them.
All of this has inspired this series. I will be cooking through my grandmothers’ recipe box(es) and sharing these gems in order to keep tradition alive and save these recipes from being lost to time. Now, I will definitely be making my own modifications due to the heavy use of things such as Oleo or other items our family avoids in an attempt to eat more natural, whole foods, but I will always show the original recipe and explain what I have modified.
My hope is that in sharing these recipes, they’ll live on in new kitchens, with new memories. This is my way of continuing the tradition of cooking with love, simplicity, and just a little bit of flour on the counter.
More Homemade Recipes From Awaiting Acreage
Grandmom’s Apple Bread
Ingredients
- 1 Cup Coconut Oil melted
- 2 Cups Sugar
- 4 Eggs room temperature
- 2 tsp Vanilla Extract
- 4 Tbsp Sour Cream
- 4 Cups Flour
- 2 tsp Baking Soda
- 1 tsp Kosher Salt
- 1 ½ Tbsp Cinnamon ground
- 2 Cups Fresh Apples finely chopped
- 1 Cup Pecans chopped
Instructions
- Preheat the oven to 350℉.
- Cream together the coconut oil, sugar, eggs, and vanilla in a large bowl.
- Add dry ingredients and sour cream to the bowl and mix well.
- Add chopped apples and nuts.
- Pour into two well greased loaf pans and bake for 1 hour, checking it at 50 minutes.
Notes
- You can see the original recipe card from my grandmother’s box above in this post. The only alterations made were replacing vegetable oil with coconut oil, iodized salt with Kosher salt, and I added cinnamon.
- This bread is easy to over bake. Take it out of the oven just before you think it’s ready.
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