Apple and Pecan Bread
Using Pecan Meal adds a nutty flavour to this sweet loaf, but without the nut chunks.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
- 2 Apples cored and diced
- 1 Tablespoon Maple Syrup
- 1/4 Cup Maple Syrup
- 1 teaspoon Vanilla Extract
- 270 grams Banana approximately 2 1/-2 to 3 Bananas or 170 grams Bananas and 100 grams Apple Sauce
- 3 Eggs
- 1/2 Cup Coconut Flour
- 3/4 Cup Pecan Meal take 1 cup of walnut pieces and process until fine crumbs form. Be careful not to over process as the pecans will turn into an oily paste very quickly. Measure 3/4 of meal after processing the nuts as it will usually yield a little more than required.
- 1/4 Cup Arrowroot Flour
- 3 teaspoons Baking Powder
- 2 teaspoon Cinnamon
- dash of Salt
- 2 Tablespoons Milk Coconut, Almond etc
Preheat the oven to 175C/350F
Grease and line a 20cm (8 inch) x 10cm (4 inch) loaf tin.
Place 1 Tablespoon of Maple Syrup in a small saucepan and add the apple pieces. Stir over low/medium heat until the maple syrup coats the apple pieces and they have softened slightly. Put in the fridge to cool.
Place the eggs into the bowl of a kitchen stand mixer and beat on medium until fluffy.
Add the maple syrup and continue to beat on medium. Add the vanilla extract.
Add the bananas to the blender and pulse (alternatively do this with a masher or fork). I like to have mine mainly gooey with a few chunks left in.
Add the bananas to the mixing bowl and beat on medium until well combined.
In a separate bowl sift the dry ingredients together.
Fold the dry ingredients into the mixing bowl, being careful not to over mix.
Add the milk and stir through gently.
Add the apple pieces and gently fold thru the mixture.
Pour the mixture into the prepared tin.
Bake for 55 minutes, or until cooked through. Check the loaf at 40 minutes. If it is starting to brown too much in top cover the loaf with foil and continue and bake.
Allow to cool in the tin before slicing.