Apple and pecan nut loaf

Ingredients

• 115 g (4 oz)butter, at room temperature
• 140 g (5 oz; 10 tablespoons)caster sugar
• 2 largeeggs
• 170 g (6 oz; 1 1/4 cups)self-raising flour
• 1 teaspoonmixed spice (or allspice)
• 1/2 teaspoonsalt (optional, to taste)
• 1 1/2 teaspoonsbaking powder (only if using plain flour)
• 120 ml (1/2 cup)milk
• 90 g (3/4 cup)pecan nuts, coarsely chopped
• 2 largeapples, peeled and grated

Instructions

1. 1

   Preheat the oven

   Heat the oven to 160°C (320°F).

2. 2

   Cream butter and sugar

   Beat the room-temperature butter and caster sugar in a mixing bowl until pale and creamy.

3. 3

   Beat in the eggs

   Add the eggs one at a time, beating thoroughly after each addition.

4. 4

   Mix the batter

   Add the flour, baking powder if using, mixed spice and milk. Mix gently until just combined.

5. 5

   Add the pecans

   Stir the chopped pecans into the mixture.

6. 6

   Fold in the apples

   Add the grated apples and stir gently until just combined. The mixture should have the consistency of a thick cake batter.

7. 7

   Prepare the tin

   Transfer the mixture to a greased baking tin, or line the tin with baking paper instead.

8. 8

   Bake the loaf

   Bake in the preheated oven at 160°C (320°F) for 35–40 minutes, or until a toothpick inserted into the cake comes out clean.

9. 9

   Cool before slicing

   Remove the cake from the oven and leave it to cool. Take it out of the tin and peel away the paper, then let it cool completely before slicing.

What is apple and pecan nut loaf?

This is a British-style loaf cake made with grated apple and chopped pecans folded into a spiced batter. Its gently sweet, fruit-filled crumb suits an afternoon tea table as well as a packed lunch.

Fresh apple brings moisture and a soft texture, while pecans add crunch. Mixed spice gives the cake a warming flavour without overwhelming the fruit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 304 calories, 6g protein, 32g carbs, 18g fat.

The supplied nutrition figures describe a serving, with most of the carbohydrates coming from the flour, sugar and apples. Butter and pecans contribute much of the fat, while eggs, pecans and flour add some protein. Pair a slice with plain yoghurt or fruit if you want a more rounded snack.

Choosing the ingredients

Self-raising flour: it already contains raising agent, so the listed baking powder is only needed if you use plain flour instead.

Apples: peel and grate them before mixing so they distribute through the batter. The recipe does not specify a variety, so use apples you enjoy baking with.

Pecans: chop them coarsely to leave distinct crunchy pieces in the finished loaf.

Creaming and mixing

Soft butter: starting with room-temperature butter helps it beat smoothly with the sugar. Continue until the mixture looks pale and creamy.

Eggs: add them separately and beat well after each one to help the mixture combine evenly.

Light touch: once the flour and milk go in, mix only until combined; stirring more than needed can make the loaf less tender.

Getting the batter right

Thick texture: the finished batter should be thick, as described in the method, rather than pourable. Stir the grated apple in gently so it is spread through without overworking the mixture.

Even distribution: fold the pecans in before adding the apple, then give the batter just enough mixing to combine everything.

Checking when it is baked

Timing: bake at 160°C for 35–40 minutes, checking towards the end of that range. The method gives this as a guide rather than a guaranteed exact time.

Doneness: insert a toothpick into the cake; it is ready when it comes out clean. If there is wet batter clinging to it, continue baking and check again.

Serving the loaf

Let the cake cool completely before slicing so the crumb has time to settle and the slices are easier to handle.

Serve a slice with tea or coffee, or pack it as a sweet lunchbox addition. A spoonful of plain yoghurt alongside makes a simple contrast to the sweet, spiced cake.

Recipe notes & tips

• Bring the butter to room temperature before creaming so it beats smoothly.
• Grate the peeled apples shortly before adding them to the batter.
• Chop the pecans coarsely to retain some crunch in the loaf.
• Use baking paper if you would rather not grease the tin.
• Begin checking for doneness at 35 minutes with a toothpick.
• Cool the loaf completely before slicing for neater pieces.

Variations

• Use allspice: substitute it for the mixed spice as suggested in the ingredient list.
• Choose plain flour: use the listed baking powder when making this substitution.
• Try another nut: replace the pecans with a similarly chopped nut if needed.
• Add a little more spice: adjust the mixed spice to suit your preferred level of warmth.
• Serve with yoghurt: add a spoonful alongside a slice for a cool, tangy contrast.

Common mistakes to avoid

• Overmixing after adding flour: stop as soon as the ingredients are just combined to avoid a heavy texture.
• Adding eggs all at once: beat them in one at a time, mixing well after each addition.
• Skipping the tin preparation: grease the baking tin or line it with paper so the loaf can be removed more easily.
• Slicing too soon: wait until the cake has cooled completely for cleaner slices.
• Relying only on the timer: check with a toothpick and bake until it comes out clean.

How to store

Once completely cool, store the loaf in an airtight container at room temperature and eat within 3 days. Reheat an individual slice briefly in the microwave if you prefer it warm.

Frequently asked questions