Foodie Fridays: Applesauce Pecan Bread

From The Apron Archives

My husband has an annoying habit of buying food impulsively, then eating one or two servings and leaving the rest to sit around in the fridge or pantry until I decide it must either be thrown out or used up.  A jar of applesauce that has been in our fridge for far too long is the latest item on my "use it or lose it" list.  This Applesauce Pecan Bread recipe will use up a good amount, and will make a tasty breakfast treat for the next few days as well.  I wish all of my husband's impulse buys were so easy to deal with (the ten-for-a-dollar-each hummus fiasco lives on in infamy, not to mention the half-dozen jars of herring in cream sauce).  Now if only I could find a way to use up some of the pickled okra my husband has stashed away in every available nook and cranny!

Applesauce Pecan Bread

1 C. sugar
1 C. applesauce
1/3 C. oil
2 eggs
3 T. milk
2 C. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. nutmeg
3/4 C. chopped pecans
1/4 C. brown sugar
1/2 tsp. cinnamon
1/4 C. finely chopped pecans

Combine the first five ingredients in a large bowl.  In a separate bowl, sift or stir together the next six ingredients.  Add to the wet ingredients and beat just until well combined.  Stir in the pecans.  Pour into a greased loaf pan.  Combine the remaining three ingredients and sprinkle over the top of the loaf.  Bake at 350 degrees for one hour, covering with foil for the last 30 minutes.  Cool on a rack, then remove from the pan and cool completely.  Serves 8-10.