Apple Butter-Pecan Quick Bread


With the appropriate amounts of seasonal spices, chopped pecans, and the star of the recipe, Slow-Cooker Apple Butter, a warm slice of this quick bread is why you get up on Saturday morning. All your favorite warm flavors associated with apple desserts can be found in this easy quick bread recipe. For extra nutty flavor, be sure and toast your pecans before using. With just 20 minutes of hands-on time, this apple bread is easy to throw together. The hard part is waiting the hour for it too cool once you take it out of the oven. Slow-Cooker Apple Butter lends an extra helping of apple and spice flavors. Use your favorite store brand of apple butter if you don't want to make your own but trust us. This slow cooker recipe is well worth the effort. You can even give jars of the apple butter as food gifts. This quick bread freezes well. Once it has cooled completely, wrap tightly in plastic wrap, again in aluminum foil, then store in freeze.

Apple Butter-Pecan Quick Bread
Photo: Antonis Achilleos; Prop Styling: Mary Clayton Carl Jones; Food Styling: Emily Nabors Hall
Active Time:
20 mins
Stand Time:
30 mins
Bake Time:
50 mins
Cool Time:
1 hrs
Total Time:
2 hrs 40 mins
2 (8- x 4-inch) loaves


Streusel Topping

  • ½ cup coarsely chopped pecans

  • ¼ cup plus 1 Tbsp. all-purpose flour

  • cup packed light brown sugar

  • 3 tablespoons butter, melted

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon kosher salt


  • ¾ cup butter, softened

  • 1 (8-oz.) pkg. cream cheese, softened

  • 1 ½ cups packed light brown sugar

  • 2 large eggs

  • 3 cups all-purpose flour, plus more for pans

  • ½ teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon kosher salt

  • 1 cup Slow-Cooker Apple Butter

  • 1 cup chopped toasted pecans

  • 1 teaspoon vanilla extract

  • Vegetable shortening


  1. Prepare the Streusel Topping: Stir together coarsely chopped pecans, flour, brown sugar, melted butter, cinnamon, and salt. Let stand 30 minutes. Crumble into small pieces.

  2. Prepare the Bread: Meanwhile, preheat oven to 350°F. Beat butter and cream cheese in bowl of a heavy-duty stand mixer on medium speed until creamy, about 2 minutes. Gradually add brown sugar, beating until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating just until blended after each addition.

  3. Stir together flour, baking powder, baking soda, and salt in a medium bowl; gradually add to butter mixture, beating on low speed just until blended. Stir in Slow-Cooker Apple Butter, chopped toasted pecans, and vanilla. Spoon batter into 2 greased (with vegetable shortening) and floured 8- x 4-inch loaf pans. Sprinkle top of batter evenly with Streusel Topping.

  4. Bake in preheated oven until a long wooden pick inserted in center of each loaf comes out clean and sides pull away from pans, 50 minutes to 1 hour, shielding tops of pans with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool loaves in pans on wire racks 10 minutes. Remove from pans; cool completely, about 1 hour.

Apple Butter-Pecan Muffins

Total 1 hour, 40 minutes; Makes 2 dozen

Preheat oven to 350°F. Double Streusel Topping recipe, and prepare as directed. Prepare batter for Bread as directed. Spoon batter into 24 paper muffin cups in muffin pans, filling about two-thirds full. Top evenly with Streusel Topping. Bake in preheated oven until a wooden pick inserted in center comes out clean, 20 to 30 minutes. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks, about 1 hour.

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