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Recipe

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.

May 29, 2014 2:00pm
  • 10 mins preparation
  • 35 mins cooking
  • Serves 8
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Ingredients

Apple, blueberry and pecan bread
  • 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

Apple, blueberry and pecan bread
  • 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.

Notes

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

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