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Bread Machine Caramel Apple and Pecan Bread

This luscious combination of favorite flavors makes an out-of-this-world addition to breakfast or dessert!

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 (19) 6 Reviews
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  • Prep Time 10 min
  • Total Time 3 hr 40 min
  • Servings 12

1
cup water
2
tablespoons butter or margarine, softened
3
cups Gold Medal™ Better for Bread™ flour
1/4
cup packed brown sugar
3/4
teaspoon ground cinnamon
1
teaspoon salt
2
teaspoons bread machine or quick active dry yeast
1/2
cup chopped unpeeled apple
1/3
cup coarsely chopped pecans, toasted

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Measure carefully, placing all ingredients except apple and pecans in bread machine pan in the order recommended by the manufacturer. Add apple and pecans at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
  • 2 Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

EXPERT TIPS

Expert Tips

You can toast pecans in the microwave oven by spreading them on a microwavable plate and microwaving on High 2 to 3 minutes, stirring every 30 seconds. Nuts are toasted when they are fragrant and slightly browned.

You’ll probably have part of an apple left after making the bread. Dice the remaining apple and stir into peanut butter—along with raisins and sunflower nuts—for a yummy, satisfying spread.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 slice
Calories
185
(
Calories from Fat
45 ),
% Daily Value
Total Fat
5 g
5 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
5 mg
5 %;
Sodium
210 mg
210 %;
Total Carbohydrate
32 g
32 %
(Dietary Fiber
1 g
1 %
),
Protein
4 g
4 %
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
10%;
Exchanges:
1 Starch; 1 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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