Guys hear me out…my grandmother use to make me apple bread as a gift for Christmas. I would request it and it was the best day when she delivered that little loaf all wrapped up fresh from the oven. It was so DANG good!!

When I got older I asked her for the recipe so I could make it for my own kids. Well, I have misplaced the original recipe in her hand writing but have created my own version that taste just like hers.

So I use to only bake with red apples thinking they are sweeter so they would be better? WRONG. Granny Smith Apples is where it is at!! Another thing I use to do is put them in the processor and chop. They came out well, soupy. So I started peeling them and grating them with the grater. SO MUCH BETTER because you get apple pieces with every bite. It doesn’t even take longer to do.

Another thing that makes my apple bread DANG good is I put a secret ingredient in my bread. PUMPKING PIE SPICE, is like fall in your mouth! Trust me on this one.

So most people just use regular vegetable oil in their bread and baked goods. I find it has a weird taste and don’t really like it. So I use coconut oil which is so much better for you and taste so much better too. It doesn’t taste like coconut at all. You may have to heat it up before putting it in your mix because it hardens when it’s cold out.

Pecans are life.

Growing up in Texas and having two pecan trees in our backyard was a dream. I fell in love with pecans and they make the perfect topping to my apple bread.

You can either line your loaf pan with parchment paper or spray it with pam baking spray. I find my loaf looks prettier without the paper.

Now the baking part. I bake my loaf for about 50-60 minutes on 350 degrees. That is the hardest part. Sitting their smelling the bread while it is baking. Your whole house is going to smell amazing!

Pull it out the oven and stick a toothpick in the center and see if it comes out clean. If it does, it’s done!

I typically put my loaf aside for 10-20 minutes to cool and then take a butter knife and run it along the edges, turn it over and it pops right out. I store it in cling wrap because it holds the moisture in and doesn’t dry it out. It’s perfect and you can also freeze it for a later date if needed.