Apple Cinnamon Pecan Bread is a tender quick bread filled with small pieces of apple, warm cinnamon, and chopped pecans, then finished with a buttery brown sugar streusel. The apples add moisture without turning the loaf soggy, while the pecans bring a lightly toasted crunch to each slice.

Apple Cinnamon Pecan Bread featured image

This loaf is made in a standard 9 x 5-inch pan and requires no yeast or rising time. Letting it cool completely before slicing is important—the crumb continues to set as it cools, making cleaner slices with a softer, more cohesive texture.

Recipe Snapshot

Prep Time: 20 minutes
Cook Time: 1 hour
Additional Time: 1 hour 15 minutes
Total Time: 2 hours 35 minutes
Yield: 1 loaf, 10 slices
Servings: 10
Difficulty: Easy

Tools for This Recipe

9 x 5-inch (23 x 13 cm) loaf pan
Large mixing bowl
Medium mixing bowl
Small bowl for streusel
Whisk
Flexible spatula
Wire cooling rack

Ingredient Notes

For the Apple Pecan Bread

■ 2 cups (240 g) all-purpose flour
■ 1 teaspoon baking powder
■ ½ teaspoon baking soda
■ 1½ teaspoons ground cinnamon
■ ½ teaspoon fine salt
■ ½ cup (113 g) unsalted butter, melted and cooled slightly
■ ¾ cup (150 g) packed light brown sugar
■ 2 large eggs, at room temperature
■ ½ cup (120 g) full-fat sour cream, at room temperature
■ 1 teaspoon vanilla extract
■ 1½ cups (180 g) peeled apple, cut into ¼-inch (6 mm) dice
■ ¾ cup (85 g) pecans, chopped, divided

For the Cinnamon Streusel

■ ¼ cup (30 g) all-purpose flour
■ ¼ cup (50 g) packed light brown sugar
■ ½ teaspoon ground cinnamon
■ 2 tablespoons (28 g) unsalted butter, melted
■ ¼ cup (28 g) chopped pecans, taken from the divided pecans above

Apples: Firm baking apples such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady hold their shape well. A softer apple can be used, but it may break down more during baking and create wetter areas around the fruit.
Sour cream: Full-fat sour cream contributes moisture, fat, and acidity. An equal amount of full-fat plain Greek yogurt is a practical substitute, although the bread may taste slightly tangier and have a somewhat firmer crumb.
Pecans: Pecans add richness and crunch without overpowering the apple. Walnuts can replace them in the same quantity for a slightly more earthy, mildly bitter nut flavor.
Brown sugar: Light brown sugar adds sweetness, moisture, and subtle molasses flavor. Dark brown sugar can be substituted measure for measure, but it will produce a darker loaf with a more pronounced molasses taste.
All-purpose flour: It provides the structure needed to support the diced apples. Avoid substituting cake flour without adjusting the recipe because its lower protein content can make the fruit-filled loaf too delicate.

Step-by-Step Method

Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch (23 x 13 cm) loaf pan and line it with parchment paper, leaving an overhang along the long sides for easier removal.
In a medium bowl, whisk together 2 cups (240 g) flour, baking powder, baking soda, 1½ teaspoons cinnamon, and salt until evenly combined. Break up any visible lumps of baking soda.
In a large bowl, whisk the melted butter and ¾ cup (150 g) brown sugar until smooth. Whisk in the eggs one at a time, followed by the sour cream and vanilla. The mixture should look smooth and creamy, though a few tiny streaks of sour cream are harmless.
Add the dry mixture to the wet ingredients. Fold gently with a spatula just until only a few streaks of flour remain. The batter will be fairly thick; avoid vigorous stirring, which can make the finished bread tough.
Fold in the diced apple and ½ cup (57 g) of the chopped pecans, reserving the remaining ¼ cup (28 g) for the streusel. Fold only until the fruit and nuts are evenly distributed and no dry flour remains.
In a small bowl, combine ¼ cup (30 g) flour, ¼ cup (50 g) brown sugar, ½ teaspoon cinnamon, and the reserved ¼ cup (28 g) pecans. Stir in 2 tablespoons (28 g) melted butter until the mixture forms moist crumbs. If it looks powdery, continue mixing until the butter is evenly distributed.
Spread the batter evenly in the prepared pan, making sure it reaches the corners. Scatter the cinnamon-pecan streusel evenly over the surface without pressing it deeply into the batter.
Bake at 350°F (175°C) for about 60 minutes. Begin checking around 55 minutes. The loaf should be well risen and golden brown, and a wooden skewer inserted into the center should emerge without wet batter; a few moist crumbs are fine. If the streusel is browning too quickly, loosely tent the loaf with aluminum foil for the final 10 to 15 minutes.
Place the pan on a wire rack and cool for 15 minutes. The loaf will still be delicate while hot, so avoid lifting it out immediately.
Use the parchment overhang to lift the loaf from the pan and place it directly on the rack. Cool for 1 hour, or until completely cooled, before slicing. The crumb will become more stable as the loaf cools.

Kitchen-Tested Note

Cut the apples into approximately 1/4-inch (6 mm) pieces. Large chunks can sink and create overly moist pockets in the loaf.
Measure flour by weight when possible. Too much flour can make quick bread dry and dense.
Once the flour is added, fold rather than beat the batter. Overmixing encourages excess gluten development and a tougher texture.

What Makes This Recipe Work

Diced apples provide moisture without overwhelming the crumb. Cutting them into small pieces distributes the fruit throughout the loaf and reduces the chance of wet pockets.
Brown sugar complements the apples and cinnamon. Its molasses notes give the bread a deeper caramel-like flavor and help keep the crumb tender.
Sour cream adds richness and moisture. It produces a softer crumb without requiring a large amount of additional butter.
Pecans add texture in two places. Some go into the batter while the rest are incorporated into the streusel for crunch on top.
A short pan-cooling period protects the loaf. The bread firms slightly before removal, reducing the risk of breaking while still allowing excess heat to escape.

Make-Ahead and Storage Notes

Once completely cool, store Apple Cinnamon Pecan Bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. Wrapping the loaf or individual slices before placing them in the container helps prevent the cut surfaces from drying out.
For freezing, wrap the completely cooled loaf or individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw wrapped slices at room temperature or thaw the whole loaf overnight in the refrigerator.
The bread can be baked a day before serving. For the best texture, allow it to cool completely before wrapping and storing it.

Recipe Questions

What kind of apple is best for Apple Cinnamon Pecan Bread?

A firm apple that holds its shape during baking works particularly well. Granny Smith provides a tart contrast to the brown sugar, while Honeycrisp, Braeburn, and Pink Lady offer a sweeter balance.

Why is my apple bread wet in the center?

An underbaked loaf, oversized apple pieces, or unusually juicy apples can leave the center wet. Dice the apples small and bake until a skewer inserted into the bread itself—not directly into an apple piece—comes out without raw batter.

Can I make this recipe without pecans?

Yes. The pecans can be omitted. The loaf will lose some crunch and nutty flavor, but the apple-cinnamon bread will still work. For the streusel, simply leave out the reserved pecans.

Can I make this recipe ahead of time?

Yes. Bake and cool the loaf completely, then wrap it well and store it at room temperature overnight. This makes it convenient for breakfast or brunch the following day.

Can I freeze Apple Cinnamon Pecan Bread?

Yes. Freeze the completely cooled loaf or individual slices for up to 3 months. Wrapping slices individually makes it easier to thaw only the amount needed.