 |
| Picture by MK |
I got the idea for a maple bread from Williams-Sonoma, however their recipes are usually too bland for my tastes, so I experimented a bit and am pleased with the results. The only thing I would have done differently is run the apples through a food processor or chopped more finely than I did.
Apple Maple Pecan Bread
By: Rising Wolf Kitchen
Yield: 2 loaves
- 3 1/2 cups bread flour
- 4 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 12 Tbs (1 1/2 sticks) unsalted butter, room temp.
- 1 cup pure maple syrup
- 2 cups light sour cream
- 2 large eggs
- 1 tsp nutmeg
- 1/2 tsp allspice
- 4 cups (about 4 count) Braeburn apples, very finely chopped
- 1 cup pecans, chopped
- Preheat oven to 350F; grease two loaf pans with baking spray; move racks to middle of oven.
- In a medium bowl, using a whisk combine flour, baking powder, baking soda, salt, nutmeg and allspice until well blended and free of clumps. Stir in the chopped pecans.
- Using the whisk attachment with an electric mixer, beat the butter until smooth; slowly add the syrup, whisking constantly until well combined.
- Whisk in the sour cream and egg; scraping down the sides and continuing to whisk on medium speed for about two minutes.
- Fold in the apples; add the flour mixture and stir just until blended.
- Note: the batter will be thick and heavy.
- Spoon into the prepared pans and bake for approx 50 minutes or until done - Do not over bake!
- Cool on racks for 20 minutes; remove from pans and cool completely before storing.
