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Apple, blueberry and pecan bread

This gorgeously dense sweet loaf is packed full of fresh fruit and crunchy pecans and is wonderful served warm with a spread of butter.
Apple, blueberry and pecan breadWoman's Day
8
10M
35M
45M

Ingredients

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease and line base and sides of two 8x26cm bar pans.
2.Sift flour, baking powder and cinnamon together into a large bowl. Stir in sugar, blueberries, apples and pecans (reserve 2 tablespoons of pecans for topping).
3.In a jug, combine butter, eggs, milk and vanilla. Lightly fold into dry ingredients until combined. Pour mixture into pan. Sprinkle with demerara sugar and reserved nuts.
4.Bake for 30-35 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a wire rack. Serve bread warm or toasted with butter.

You could use 3/4 cup frozen blueberries in place of fresh blueberries, if unavailable.

Note

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