Apple Cinnamon Pecan Bread

Fall fell. Then, it warmed up. Then it fell again. In the south lately, we’ve been missing the distinction between seasons. After a week of high 50’s, we’re back into the high 70s and all the pumpkins are out and the cider is appearing in stores alongside the last of the summer corn. In general, I’ll tell you the stories behind my recipes and help demystify some of the things we southerners do in our cooking that make you wrinkle your nose. I promise I won’t be like that obnoxious Paula Deen–we aren’t all a put-on for the cameras.

I always stayed away from Quickbreads because of my disdain for Banana Bread.  Oh, the humanity.  I’d never tried this recipe until today. I saw it somewhere and adapted it, as I always do, to fit my own tastes. It’s crumbly, but scrumptious!  Here in the Sea Islands of South Carolina, the Carolina Cider Company is an institution–a true roadside farm stand in the community of Gardens Corner, between Beaufort and Charleston.  They have great cider, butters, and pies.  If you’re ever in the area, stop and sit a spell.  It’s worth it.

Apple Cinnamon Pecan Bread
by Jason Osborne
Adapted from the Fannie Farmer Cookbook
yields one 4 inch loaf

½ cup butter flavor Crisco (yes, I did)
¾ cup sugar
2 eggs
1 teaspoon vanilla
2 cups white flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ cup apple butter
¾ cup cinnamon applesauce, preferably smooth
¾ cup chopped toasted pecans (pronounced pee-cans)

Preheat the oven to 350°F. Prepare a loaf pan with parchment and butter or grease the paper. In a large mixing bowl, cream together the shortening and sugar. Add the eggs and vanilla to the sugar mixture and mix well. Sift together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg and add to the egg and sugar mixture. Stir well to blend. Stir the apple butter, applesauce and pecans into the batter. Spread the batter into the greased loaf pan and bake for 50-55 minutes. Remove from the pan and cool on a rack to room temperature before slicing.  I recommend serving with more apple butter or a honey compound butter.

Tweets - Francine

Tweets - Jason


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