Apple Zucchini Pecan Bread Recipe Foodcom

APPLE PECAN QUICK BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease a 9 x 5 x 3-inch loaf pan.
• In a large bowl, sift together the flour, the sugar, the baking powder, and the salt, making a well in the center.
• Set aside.
• Stir in the liquid ingredients until just combined, being careful not to overmix.
• Gently stir in the apples and the pecans.
• Pour the batter into prepared pan and bake for 50-60 minutes or until a cake tester inserted into center of loaf comes out with moist crumbs attached.
• Do not overbake.

APPLE ZUCCHINI BREAD

Steps:

• In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucchini, apples and pecans (batter will be stiff). Spoon into 3 greased 8x4-in. loaf pans. Bake at 350° until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pans for 10 minutes before removing to a wire rack to cool completely.

KELLY'S CHOCOLATE CHIP AND PECAN ZUCCHINI BREAD

Steps:

• In large bowl, beat eggs til foamy.
• Beat in next 4 ingredients.
• Beat in zucchini.
• In another bowl, combine dry ingredients, add to wet mixture.
• Mix well.(*Except nuts and chips.)
• Then stir in nuts and chips.
• Bake in 325º oven for 60-75 minutes in 2 greased and floured bread loaf pans.
• Let cool 5 minutes, loosen sides with knife, turn out onto wire rack to cool. Wrap tightly, store in fridge.

CARROT APPLE ZUCCHINI BREAD

Steps:

• Bread:.
• Preheat the oven to 350 degrees.
• Grease and flour two 8x4 inch loaf pans. Line with parchment paper and set aside. (I use the baking spray with flour in it.).
• Place zucchini in a large kitchen towel. Bring up the four corners and twist. Squeeze the towel to extract all the liquid from the zucchini, or as much as you can. Set aside.
• In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.
• In a separate large bowl, whisk together the butter and sugar.
• Add eggs, orange juice, and vanilla and whisk until combined.
• Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.
• Pour into prepared pans.
• Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.
• Let cool completely before icing.
• Cream Cheese Glaze/Frosting:.
• Cream together cream cheese and butter with a hand mixer.
• Add in 2 cups of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
• Frost bread and enjoy.

ZUCCHINI AND APPLE BREAD

Steps:

• Preheat the oven to 375 degrees F. Coat 2 (4 1/2 by 8 1/2-inch) loaf pans with nonstick spray. Line the pans with parchment paper and spray the paper.
• Combine the zucchini, apple, brown sugar, oil, eggs and vanilla extract in a large bowl and stir to combine. Add 3 cups flour, salt, baking powder, baking soda, cinnamon and nutmeg to the bowl and mix well. Toss the nuts with the remaining1/2 teaspoon flour to coat and prevent them from sinking. Gently stir in the nuts and the extract.
• Divide the batter between the 2 loaf pans. Bake until a toothpick or skewer inserted in the middle of each loaf comes out clean, 50 minutes to 1 hour. Remove the bread from the pans and cool on a wire rack.

ZUCCHINI APPLE PECAN BREAD

Steps:

• 1. Preheat the oven to 375 degrees F. Coat 2 (4 1/2 by 8 1/2-inch) loaf pans with nonstick spray. Line the pans with parchment paper and spray the paper.
• 2. Combine the zucchini, apple, brown sugar, oil, eggs and vanilla extract in a large bowl and stir to combine.
• 3. In another bowl combine 3 cups flour, salt, baking powder, baking soda, cinnamon and nutmeg to the bowl and mix well.
• 4. In a small bowl toss the nuts with the remaining 1/2 teaspoon flour to coat and prevent them from sinking. Gently stir in the nuts. *I only added about 1/2 cup of nuts. I used pecans but you can use any nut you like and add as much as you like.*
• 5. Divide the batter between the 2 loaf pans. Bake until a toothpick or skewer inserted in the middle of each loaf comes out clean, 45 minutes to 1 hour. Remove the bread from the pans and cool on a wire rack.

APPLE ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F.
• Combine first 6 ingredients and set aside.
• Combine eggs, oil, sugars, and vanilla in a large bowl. Beat until well blended. Stir in zucchini, apples, and nuts. Add to dry ingredients; stir until moistened.
• Put into greased and floured loaf pans. Bake at 350 degrees for 50 to 55 minutes.

APPLE-PECAN-OAT QUICK BREAD WITH CREAM CHEESE GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the oats and pecans and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• Whisk together the confectioners' sugar, cream cheese, milk and vanilla extract in a small bowl until smooth.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.