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Cooking Pointers
- Use unsweetened applesauce for better control over sweetness.
- Make sure not to overmix the batter to keep the bread tender.
- Check doneness by inserting a toothpick in the center; it should come out clean.
Ingredients 0/11
What Makes This Recipe So Good
Step 1
Gently heat your oven to 375°F (190°C) and grease a 9x5-inch loaf pan so the bread doesn’t stick. Spread the pecans out on a baking sheet in a single layer and toast them in the oven for about 5 to 7 minutes, until they’re golden and fragrant. Once the pecans are done, take them out and lower the oven temperature to 350°F (175°C).
Step 2
In a large bowl, whisk together the flour, brown sugar, cinnamon, baking soda, baking powder, nutmeg, and salt. In another bowl, mix the applesauce, water, vegetable oil, and vinegar until well combined. Pour the wet ingredients into the dry and stir gently until just mixed—don’t overdo it. Fold in the toasted pecans last, saving a few to sprinkle on top if you like.
Step 3
Pour the batter into your prepared loaf pan and smooth the top. Pop it into the oven and bake for about 50 to 60 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. Let the bread cool in the pan for about 10 minutes before moving it to a wire rack to cool completely. Enjoy!
