Apple Bread Loaf with Dulce de Leche & Pecans

Dana Dorobantu

  • Prep time 20 minutes
  • Total time 50 minutes
  • Portion size 16 servings



In large bowl, beat butter with sugar using electric mixer on medium speed until pale and light. Beat in eggs one at a time, beating well after each addition; beat in vanilla.

In separate bowl, whisk together flour, baking powder, baking soda and salt; beat into egg mixture, alternating with milk, making 3 additions of flour mixture and 2 of milk. Fold in 1 1/2 cups of the apple. Pour half of the batter into greased 9- x 5-inch loaf pan. Spoon half of the dulce de leche over batter. Using knife, swirl together to create marbled effect. Scatter half of the pecans over top. Pour in remaining batter. Spoon remaining dulce de leche over top; swirl with knife.

Preheat oven to 350°F. In bowl, combine remaining apples, remaining pecans, butter, brown sugar and cinnamon. Spread evenly over batter, pressing in gently. Bake until tester inserted into centre of loaf comes out clean, about 50 minutes. Let cool for 10 minutes; remove loaf from pan and let cool completely on rack.


Nutritional facts PER SERVING: about

  • Fibre 2 g
  • Sodium 150 mg
  • Protein 4 g
  • Calories 215
  • Total fat 11 g
  • Cholesterol 40 mg
  • Saturated fat 4 g
  • Total carbohydrate 25 g
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Baking & Desserts

Apple Bread Loaf with Dulce de Leche & Pecans