Normally I end up posting a recipe for something that I’ve made earlier in the week, but this week the cupboards have been looking rather bare. I actually baked this earlier this morning, I happened to have the ingredients in the house and a few apples that needed to be used. I came across this recipe on the lovely blog, Cooking For Seven and seeing as we’re having such a dreary day in Heidelberg, as you may be able to tell from the poor light in my photographs, I thought I should bake something warm and comforting to cheer us all up.
So, we’re going to be spending another day snuggling indoors for the most part, watching nature documentaries and digging into this Apple, Maple Pecan Bread.
Apple, Maple, Pecan Bread
Slightly adapted from Cooking for Seven
1 cup and 3 tbsp Organic Whole Wheat Flour
3/4 cup Organic Unbleached All Purpose Flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
a pinch of nutmeg
3/4 cup maple syrup
2/3 cup plain yoghurt (mixed with a splash of milk)
1/3 cup unsalted butter, melted and cooled a little
1 tsp vanilla extract
2 large eggs, lightly beaten
1 cup grated apples (I got enough from one apple)
1/2 cup coarsely chopped apples (Just less than one apple)
3/4 cup coarsely chopped Pecans
cinnamon and raw sugar for sprinkling
Preheat oven to 350F and lightly grease a 9 inch loaf pan.
In a medium bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon and nutmeg. Put aside.
In a small bowl, whisk together the maple syrup, yogurt, eggs, melted butter and vanilla extract. Mix the wet ingredients into the dry and add the grated apples, chopped apples and half of the chopped pecans. Fold in until incorporated.
Spoon the batter into the prepared pan, top with the raw sugar, cinnamon and the remainder of the chopped pecans. Bake for 40 to 50 minutes, or until a skewer inserted comes out clean.
Allow to cool in the pan for 15 minutes before turning out onto a wire rack to cool thoroughly.