APPLE PECAN QUICK BREADSource:
The Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York's Sweetest Bakery by Jennifer Appel, Allysa ToreyMakes 1 loaf
1 3/4 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup orange juice
1/3 cup (5 1/3 tablespoons) unsalted butter, melted and cooled slightly
2 large eggs, lightly beaten
1 1/2 cups coarsely chopped golden Delicious apples
1/2 cup coarsely chopped pecans
Preheat oven to 350 degrees. Grease a 9 x 5 x 3-inch loaf pan.
In a large bowl, sift together the flour, the sugar, the baking powder, and the salt, making a well in the center. Set aside. Stir in the liquid ingredients until just combined, being careful not to overmix. Gently stir in the apples and the pecans. Pour the batter into prepared pan.
Bake for 50-60 minutes or until a cake tester inserted into center of loaf comes out with moist crumbs attached. Do not overbake.
