Ingredients: |
Ingredients: Apple Butter Pecan Bread. Calls for placing the mixture in 2 loaf pans but I use my 4-slot stone Pampered Chef pan and wrap them up to freeze.
Streusel Topping 1/2 c pecans, chopped (not toasted) 1/4 c plus 1 Tbsp flour 1/3 c light brown sugar 3 Tbsp butter, melted 1/2 tsp ground cinnamon 1/4 tsp kosher salt
Bread Dough 3/4c butter, softened 8 oz cream cheese, softened 1 Tbsp vanilla 1-1/2 c light brown sugar 2 large eggs 3 c flour 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp kosher salt 1 c apple butter 1 c toasted chopped pecans
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Directions: |
Directions:Instructions - Streusel: In a small bowl, combine pecans, flour, brown sugar, butter. Cinnamon and salt. Set aside.
Instructions - Bread Heat oven to 350°F. Beat together butter, cream cheese, and vanilla until creamy using medium speed. Gradually add brown sugar, beat until smooth. Add eggs one at a time, beat until incorporated.
In a separate bowl combine dry ingredients; whisk to blend. Add dry ingredidnts slowly to wet ingredients.
Once combined add apple butter and then the toasted pecans.
Prepare 2 8x4 loaf pans using Crisco and dust with cinnamon sugar (I added this).
Sprinkle streusel topping over loaves.
Bake about 40 minutes or until an inserted wooden skewer comes out clean. I measured an internal temp of 209°F.
Remove from oven and let cool for 10 minutes then move to an aluminum rack to finish cooling.
Recipe is from Farmers' Electric Cooperative Edition Rural Missouri ( February. 2021) |