Name: Apple, blueberry and pecan bread
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Ingredients: 2 cup plain flour; 2 teaspoon baking powder; 2 teaspoon ground cinnamon; 1 cup caster sugar; 1 punnet blueberries; 2 granny smith apples, peeled, cored, grated; 3/4 cup pecans, toasted, coarsely chopped; 125 gram butter, melted; 2 eggs, lightly beaten; 1/4 cup milk; 1 teaspoon vanilla extract; 2 teaspoon demerara sugar, to serve; butter, to serve

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.

Skip to Recipe

Serves 8

Prep

10M

Cook

35M

Total

45M

Ingredients

2 cup plain flour

2 teaspoon baking powder

2 teaspoon ground cinnamon

1 cup caster sugar

1 punnet blueberries

2 granny smith apples, peeled, cored, grated

3/4 cup pecans, toasted, coarsely chopped

125 gram butter, melted

2 eggs, lightly beaten

1/4 cup milk

1 teaspoon vanilla extract

2 teaspoon demerara sugar, to serve

butter, to serve

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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Ingredients

Method

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