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    Home » Recipes » Cakes, biscuits and dessert recipes

    Apple and pecan nut loaf

    Published: Aug 11, 2024 · Modified: Aug 11, 2024 by VJ · This post may contain affiliate links · 1 Comment

    Jump to recipe

    This tasty apple and pecan nut loaf will make a great addition to your afternoon tea table and is also ideal for popping into a lunchbox. It's packed with fresh apples and crunchy pecan nuts, with a hint of mixed spice for extra flavour.

    This apple and pecan nut loaf has to be one of the easiest cakes to make. Even the recipe is easy to remember! It's based on the 4 : 5 : 6 ratio - 4 ounces of butter, 5 ounces of sugar and 6 ounces of flour. There are also 2 eggs and a little milk in the mix, but even with that, it is a very easy recipe to remember!

    Not only is this recipe easy to remember, the cake is quick to make too. It only takes 15 minutes to mix then it's into the oven until it turns a beautiful golden brown.

    I love how light yet moist the texture of the cake is. It's packed with grated apples along with chopped pecan nuts to provide a delightful crunch. For extra flavour I've added a teaspoon of mixed spice which is a blend of cinnamon, coriander, caraway, nutmeg, ground ginger and cloves.

    Once cool, the cake can be cut into slices. The moist texture ensures the slices form perfectly without crumbling, making this cake ideal to pack in a lunch box for a midday treat. It's also great to enjoy for your elevenses or mid-afternoon cup of tea.

    I didn't drizzle this cake with frosting, because I think it has enough flavour served plain. However, there's nothing to stop you from combining half a tub of cream cheese with half a cup of icing sugar and a few drops of lemon essence and spreading that over the top.

    A slice of apple and pecan nut loaf on a blue patterned plate. There are 2 apples in the background.

    If you enjoy this recipe you may also enjoy my banana walnut bread or pear and banana loaf

    Jump to:
    • Ingredients
    • Instructions
    • Tips for a successful outcome
    • Equipment
    • Storage
    • FAQ
    • Save for later
    • Related recipes
    • 📋The recipe

    Ingredients

    This recipe will make one 4" x 8" qpple and pecan loaf

    Ingredients for making an apple and pecan nut cake.
    • Apples - I used Granny Smith apples, but it doesn't really matter what variety of apple you use. The apples should be peeled and coarsely grated.
    • Pecan nuts - if you prefer you can substitute these with walnuts. They should be coarsely chopped.
    • Flour - I used self-raising flour. If you don't have self-raising flour you can substitute with all-purpose flour and add one teaspoon of baking powder for each cup (140 grams) of flour.
    • Sugar - use caster sugar if possible as it dissolves more easily into the cake mixture. You can substitute it with granulated sugar.
    • Butter - it doesn't matter whether you use salted or unsalted butter. I prefer baking with butter because I think it provides a superior taste, but you could substitute with yellow baking margarine such as Stork. Whether you use butter or margarine, make sure it is at room temperature for easier mixing.
    • Eggs - I use large eggs which weigh roughly 2 ounces each.
    • Milk - this recipe calls for less milk than a normal cake as the grated apples will provide some moisture content.
    • Mixed spice - this is a blend of spices, normally cinnamon, coriander seed, caraway, nutmeg, ginger and cloves. You could substitute with a similar amount of allspice.
    • Salt (not pictured) - if you use unsalted butter I would recommend adding a little salt to the mixture.

    **You can find the exact ingredient measurements on the printable recipe card at the end of this post**

    Instructions

    Creamed butter and sugar in a mixing bowl with a hand-held electric mixer.

    Step 1: Beat the butter and sugar together until pale and creamy.

    Cake batter after the addition of 2 eggs.

    Step 2: Whisk in the eggs, one at a time.

    A bowl of cake batter once the flour and milk has been combined.

    Step 3: Add the flour, baking powder (if using), mixed spice and milk and mix gently until just combined.

    Chopped pecan nuts mixed into the cake batter.

    Step 4: Stir in the chopped pecan nuts.

    Grated apples on top of the cake batter in a white mixing bowl.

    Step 5: Add the grated apples.

    Fully combined cake batter in a white mixing bowl.

    Step 6: Stir gently until just combined. The consistency should be that of a thick cake batter.

    Raw cake batter in a cake tin ready for the oven.

    Step 7: Transfer the mixture to a greased baking tin. You could use a paper liner instead of greasing the tin.

    A nicely browned apple and pecan nut loaf in an oblong baking tin.

    Step 8: Bake in a preheated oven (160C / 320F) for 35 to 40 minutes or until a toothpick inserted into the cake comes out cleanly.

    Allow to cool, then remove from the baking pan and peel away the paper. Let the cake cool completely before slicing.

    Close up of a baked apple and pecan nut loaf.

    Tips for a successful outcome

    Here are my top tips to ensure your apple and pecan loaf turns out perfectly:

    • When creaming the sugar and butter together, have the butter at room temperature so that it mixes easily into the sugar.
    • If possible use caster sugar so that the sugar dissolves more easily.
    • If you don't have an electric hand mixer, you can use a wooden spoon and lots of elbow grease! Beat until the mixture is pale and creamy.
    • Add the eggs one at a time and beat well after each addition to incorporate as much air as possible into the mixture.
    • When mixing in the milk and flour, stir only enough to incorporate the flour - don't over mix or beat at this stage or you will knock all the air out.
    • Likewise when mixing in the pecan nuts and the grated apples. Stir them in gently.
    • When baking do not open the oven door until at least 10 minutes before the end of the baking time or you run the risk of the cake sinking in the middle.
    • Test that the cake is fully cooked by inserting a wooden toothpick or skewer into the thickest part of the cake. If the cake is cooked the toothpick will come out with no batter clinging to it. If there is still batter on the toothpick, bake the cake for a further 5 minutes and test again.
    • Once cooked, the top of the cake should be golden brown and feel firm to the touch.
    • If you find the cake is browning too quickly cover the pan loosely with a sheet of tin foil.

    Equipment

    To make this apple and pecan nut cake you will need a large mixing bowl.

    I like to use an electric hand mixer for mixing, but you could use a wooden spoon instead.

    To grate the apple you will need a cheese grater and for chopping the pecans you will need a sharp knife and a chopping board.

    Finally, you will need a loaf tin approximately 4-inches x 8-inches in size, or 10 cm x 20 cm. You can use a slightly larger pan, but the cake will be shallower and may require less time in the oven.

    Storage

    Store the cake in an air-tight tin in the kitchen. You can also store it wrapped in a layer of tin foil.
    The cake will remain fresh for up to 3 days. If you want it to stay fresh for longer, you can store it in the refrigerator for up to a week.

    Ensure the cake is completely cooled before storing to prevent condensation which may make the cake soggy.

    The cake freezes well. Wrap it in parchment paper and a layer of plastic wrap and freeze it for up to 4 months. Allow it to defrost on the counter before slicing and serving.

    FAQ

    Can I add a glaze to the cake?

    Yes, you can make a simple glaze with icing sugar (or confectioner's sugar) mixed with milk or apple juice to a thick runny consistency and drizzle that over the cake.
    For a more indulgent topping, mix cream cheese and icing sugar and spread that on top.

    How do I make the cake more moist?

    The grated apples provide a moist consistency, however you could substitute the milk with apple sauce for an even more moist cake.

    Save for later

    If you would like to make this apple and pecan loaf cake why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Related recipes

    Why not visit my cake, biscuit and dessert recipes page for other baking recipes? Here are a few you might enjoy:

    • An Ecles cake on a small patterned plate.
      Traditional Eccles cakes recipe
    • Three fruit and nut muesli bars on a white paper doily.
      Fruit and nut muesli bars
    • A slice of condensed milk fruit cake on a patterned plate.
      Condensed milk fruit cake (with Baileys Irish Cream)
    • Three slices of per and banana load next to a dish of butter.
      Pear and banana loaf

    📋The recipe

    Overhead shot of an apple and pecan loaf with 2 slices lying flat on the plate.

    Apple and pecan nut loaf

    This tasty apple and pecan nut loaf will make a great addition to your afternoon tea table and is also ideal for popping into a lunchbox. It's packed with fresh apples and crunchy pecan nuts, with a hint of mixed spice for extra flavour.
    Recipe by: Veronica
    Cakes
    British
    Calories 304
    Prep 15 minutes minutes
    Cook 35 minutes minutes
    Total Time 50 minutes minutes
    Servings: 1 4" x 8" cake
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    5 from 1 vote

    (Click the stars to rate this recipe)

    Equipment

    • Large mixing bowl
    • Electric hand mixer OR
    • Wooden spoon
    • Cheese grater
    • Sharp Knife
    • Chopping Board
    • Loaf tin 4" x 8" or 10cm x 20cm

    Ingredients

    • 4 ounces / 115 grams butter room temperature
    • 5 ounces / 140 grams caster sugar (10 tablespoons)
    • 2 large eggs
    • 6 ounces / 170 grams self-raising flour (1¼ cups)
    • 1 teaspoon mixed spice substitute with allspice
    • ½ teaspoon salt optional and to taste
    • 1½ teaspoons baking powder only if using plain flour
    • ½ cup / 120 ml milk
    • ¾ cup / 90 grams pecan nuts coarsely chopped
    • 2 large apples peeled and grated

    Instructions

    • Preheat the oven to 160C / 320F.
    • In a mixing bowl, beat the butter and sugar together until pale and creamy.
      4 ounces / 115 grams butter, 5 ounces / 140 grams caster sugar
    • Add the eggs, one at a time, beating well after each one.
      2 large eggs
    • Add the flour, baking powder (if using), mixed spice and milk and mix gently until just combined.
      6 ounces / 170 grams self-raising flour, 1 teaspoon mixed spice, ½ teaspoon salt, 1½ teaspoons baking powder, ½ cup / 120 ml milk
    • Stir in the chopped pecan nuts.
      ¾ cup / 90 grams pecan nuts
    • Add the grated apples and stir gently until just combined. The consistency should be that of a thick cake batter.
      2 large apples
    • Transfer the mixture to a greased baking tin. You could use a paper liner instead of greasing the tin.
    • Bake in a preheated oven (160C / 320F) for 35 to 40 minutes or until a toothpick inserted into the cake comes out cleanly.
    • Remove from the oven and allow to cool, then remove from the baking pan and peel away the paper. Let the cake cool completely before slicing.

    Notes

    Top tips:
    • When creaming the sugar and butter together, have the butter at room temperature so that it mixes easily into the sugar.
    • If possible use caster sugar so that the sugar dissolves more easily.  You can substitute with granulated sugar.
    • If you don't have an electric hand mixer, you can use a wooden spoon and lots of elbow grease! Beat until the mixture is pale and creamy.
    • Add the eggs one at a time and beat well after each addition to incorporate as much air as possible into the mixture.
    • When mixing in the milk and flour, stir only enough to incorporate the flour - don't over mix or beat at this stage or you will knock all the air out.
    • Likewise when mixing in the pecan nuts and the grated apples. Stir them in gently.
    • When baking do not open the oven door until at least 10 minutes before the end of the baking time or you run the risk of the cake sinking in the middle.
    • Test that the cake is fully cooked by inserting a wooden toothpick or skewer into the thickest part of the cake. If the cake is cooked the toothpick will come out with no batter clinging to it. If there is still batter on the toothpick, bake the cake for a further 5 minutes and test again.
    • Once cooked, the top of the cake should be golden brown and feel firm to the touch.
    • If you find the cake is browning too quickly cover the pan loosely with a sheet of tin foil.
    Nutrition assumes the cake will be cut into 10 slices, and is per slice.

    Nutrition

    Serving - 1slice | Calories - 304kcal | Carbohydrates - 31.7g | Protein - 5.8g | Fat - 18.2g | Saturated Fat - 7.4g | Cholesterol - 100mg | Sodium - 217mg | Potassium - 112mg | Fiber - 1.7g | Sugar - 17.1g | Vitamin D - 14µg | Calcium - 39mg | Iron - 1mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    Comments

      5 from 1 vote

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    1. VJ

      August 12, 2024 at 2:41 pm

      5 stars
      This cake has a super moist texture!

      Reply

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