Apple-Pecan-Oat Quick Bread with Vanilla Cream Cheese Glaze

Level: Easy

Yield: 1 standard loaf or 3 mini loaves

Total time: 2 hr 45 min (includes cooling and setting)

Active time: 25 min

Indulge in the irresistible crunch of chopped toasted pecans and rolled oats in this moist apple quick bread, crowned with a luscious vanilla cream cheese glaze that will have you craving slice after slice.

Quick Bread Ingredients

• 1/2 cup melted unsalted butter or vegetable oil, plus extra for brushing the pan
• 1 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1 cup old-fashioned rolled oats
• 3/4 cup chopped toasted pecans
• 1/2 cup plain yogurt or sour cream
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 teaspoon grated lemon or orange zest (optional)
• 1 cup shredded apples, with excess moisture pressed out

Cream Cheese Glaze

• 1 cup confectioners' (powdered) sugar
• 3 tablespoons cream cheese, softened to room temperature
• 2 tablespoons milk
• 1/4 teaspoon pure vanilla extract

Directions

1. Preheat the oven to 350F. Lightly brush a 9 x 5 x 3-inch loaf pan or three 6 x 3 x 2-inch mini loaf pans with melted butter or oil and set aside.
2. In a medium bowl, whisk together the flour, granulated sugar, baking powder, salt, baking soda, cinnamon, and nutmeg. Add the oats and toasted pecans and toss to combine.
3. In a separate small bowl, whisk the melted butter, yogurt (or sour cream), vanilla, eggs, and optional citrus zest until smooth. Stir in the shredded apples.
4. Fold the wet mixture into the dry ingredients gently, mixing just until incorporated; do not overmix.
5. Spoon the batter into the prepared pan(s). Tap the pan on the counter a few times to settle the batter and smooth the top. Bake until a toothpick inserted into the center comes out clean: about 55-60 minutes for a full loaf or 35-40 minutes for mini loaves.
6. Place the baked loaf on a wire rack and let it cool in the pan for 30 minutes, then invert the loaf onto the rack to cool completely.

To Make the Cream Cheese Glaze

1. In a small bowl, whisk the confectioners' sugar with the softened cream cheese, milk, and vanilla until the glaze is smooth and pourable.
2. Drizzle or pour the glaze over the cooled bread and let it set at room temperature for 15-20 minutes before slicing.
3. Store the glazed bread in an airtight container for up to one week.

Notes & Tips

• When measuring flour, spoon it into the measuring cup and level off the top rather than scooping directly from the bag to avoid compacting the flour.
• Avoid using dark-coated pans for this quick bread, as they can cause the crust to darken too quickly.
• Quick breads often develop deeper flavor and better texture if allowed to rest overnight before serving.

American Cuisine