Apple Pecan Bread

I was doing some grocery shopping at a friendly neighborhood fine foods store today, when I saw these amazing little red orbs called " Sweet Tango" apples, and they were organic to boot. I've never tried said apple, and had to get a few to see what was up. 

It was after I got home and glanced at my receipt that I paid $6.06 for 4 of those little buggers! Egads!!! My inner grandma made me want to march them right back, but that was just ludicrous at this point. (Ok, ok, so upon trying them, they were completely to die for, tasting just like a candied apple with a half inch of  that red food-colored coating!) But STILL not quite worth that much dinero.

  While I grumbled and swore about the price of food and delicately placed the precious apples in the crisper, I found some baking apples that needed to get used, so I decided to make some bread to keep me from losing my love for apples all together. 

Apple Pecan Bread

- 3 1/2 cups flour

-1 cup sugar

-2 cups buttermilk

-3/4 cup canola oil

-2 eggs

-1 1/2 cups shredded apple

-1/2 cup ground pecans

-1 T. cinnamon

-1 t. ginger

-1/4 t nutmeg

-1 t. salt

Directions: Heat oven to 350 degrees. Spray two 9 inch pans with non-stick spray. Combine wet ingredients, including apple and whisk to combine. Stir dry mixture and then fold in wet, adding pecans at the end and stirring in. Bake 30-35 minutes until done.

Technically a quick bread, this recipe is perfect in the fall, it's hearty, sweet and rustic. 

A touch of butter or drizzle of honey makes it even better, as with most foods.

Would ya look at that texture? Yum. I have always wanted to try and make french toast with this bread, I think that'd be fabulous, don't you?