For the Love of Food

Pecan Applesauce Breakfast Bread

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Today I am sharing my final recipe from Joanne 
Fluke’s new murder mystery Double Fudge Brownie Murder. I was intrigued by her Applesauce Bread in her book and couldn’t wait to try it. This breakfast bread turned out moist and delicious and was the perfect warm and comforting meal on a busy weekday morning. It’s full of pecans and spices and best served toasted with butter. Also try making Applesauce Muffins too! 
Check out my other Joanne Fluke recipes:

Ingredients:

  • 3/4 cup salted butter (1 1/2 sticks), softened
  • 1 8oz package cream cheese, softened
  • 2 cups sugar
  • 2 large eggs, beaten
  • 1 tsp vanilla
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cardamom
  • 1 1/2 cups applesauce
  • 3 cups flour
  • 1 cup pecans, chopped

Directions:

  1. Preheat oven to 350 degrees.
  2. Beat the softened butter, softened cream cheese, and sugar together in a large bowl until they’re light and fluffy. 
  3. Add the beaten eggs and vanilla and mix well.
  4. Sprinkle in the baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom and mix until well combined. 
  5. Now add applesauce and mix well.
  6. Then add flour, a cup at a time. Mix after each addition.
  7. Now add pecans and stir by hand, being sure to scrape down the sides and mix everything up from the bottom of the bowl. 
  8. Spray the inside of your pans. I used a 1 quart loaf pan and 2 mini loaf pans.
  9. Pour batter into loaf pans, smoothing down the top.
  10. Bake your bread in the center of the oven. If using a large loaf pan bake for 60-70 minutes. If using small/mini pans bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. 
  11. *If the top of your bread browns too fast, tent a piece of foil over the top of the pan and finish baking. 
  12. Remove from oven and let cool slightly (until it’s warm but not hot) then loosen the bread by running a knife around the inside of the pan and finish cooling on a wire rack.
  13. Slice and serve warm or toasted with butter. Also great for sandwiches!
  14. *You can also make these as muffins. Bake at 375 degrees for 25 minutes. 
Recipe from Double Fudge Brownie Murder by Joanne Fluke.


Beat the softened butter, softened cream cheese, 

and sugar together in a large bowl until they’re light and fluffy. 

Add the beaten eggs and vanilla and mix well.

I love the smell in my kitchen from these flavorful spices while the bread bakes! 

Sprinkle in the baking powder, baking soda, salt, cinnamon,


 nutmeg, and cardamom and mix until well combined. 

You need 1 1/2 cups of applesauce for this recipe.

Add applesauce to the batter and mix well.
Then add flour, a cup at a time. 
Mix after each addition.

Now add pecans and stir by hand.


Be sure to scrape down the sides…

… and mix everything up from the bottom of the bowl. 

Spray the inside of your pans. 


I used a 1 quart loaf pan and 2 mini loaf pans.


Pour batter into loaf pans, smoothing down the top.

Bake your bread in the center of the oven. If using a large loaf pan bake for 60-70 minutes. If using small/mini pans bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. 


Remove from oven and let cool slightly (until it’s warm but not hot).


 Then loosen the bread by running a knife around the inside of the pan 
and finish cooling on a wire rack.

Slice and serve warm or toasted with butter. 
Also great for sandwiches!
This recipe is the perfect on the go weekday 
breakfast and is a new family favorite.

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Comments

  1. yogiash

    This was a bit in my house. I didn't have applesauce but I did have half a quart of homemade apple pie filling and used it instead. This was fabulous!! I didn't have pecans either so I substituted raisins. Mmmmm!

    Reply

  3. Kathy R.

    Hi Nicole, Thanks so much for sharing this recipe from Joanne Fluke– I'm a big fan, too! I made these as a loaf AND muffins (froze them and take out as needed). These are soooo delicious, and one of my all-time favorites now. Thanks so much for sharing and your awesome blog!

    Reply

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