Get a double dose of apples and pecans in this apple pecan praline bread. With apples and applesauce in the bread, and pecans inside and out!

I didn’t realize until adding the recipe links from one or more years ago that today marks being a PhD for 2 years. It’s already been two years!? It’s incredibly hard to believe. Oddly enough, I was reliving some of the less fun moments of the end (namely the formatting review process) with a friend (and former lab mate) who is currently undergoing the same hellish process to complete her PhD. It’s as if they want to make it as painful as possible, knowing you will suffer through it because it’s the only thing left standing in your way from getting the heck out of there and on to your job. Ugh… can you tell it’s still a sore spot, even 2 years later?

But I digress, let’s eat some apple pecan bread smothered in a praline topping. After picking 25 pounds of apples when my Dad and step mom came to visit recently, I’ve been enjoying out plundering straight of the core. But I finally decided that I needed to put them to work elsewhere before I ate 1/5 of my weight in apples. The bread has both applesauce and chopped apples mixed in, as well as pecans, and then more pecans and thrown on top for a praline glaze. But don’t worry, it’s not overly sweet, it’s just right!

This bread was inspired by Renee’s (Tortillas and Honey) selection of pralines from A Lesson Before Dying by Ernest J. Gaines as part of The Book Club Cook Book Cooking Crew. Want to join in? Enter to win a copy of the cookbook at the end of this post!

One year ago: White Chocolate Apple Blondies

Two years ago: White Chocolate-Pumpkin Snickerdoodle Sandwiches

Four years ago: Healthier Oatmeal Raisin Cookies

APPLE PECAN PRALINE BREAD

Makes 1 loaf or 3 mini loaves

Ingredients:

BREAD

2 cups all-purpose flour

1/2 cup sugar

1/4 cup brown sugar

3 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/2 cup toasted chopped pecans

1/2 cup diced apple

1 egg, beaten

1 cup applesauce

3 Tbsp unsalted butter, melted

GLAZE

2 Tbsp unsalted butter

1/4 cup brown sugar

2 Tbsp milk

1/2 tsp vanilla extract

1/2 cup powdered sugar

1/2 cup toasted chopped pecans

Directions:

1. Preheat oven to 350 degrees and grease a standard sized loaf pan (or three mini loaf pans).
2. In a large bowl, whisk together the flour, sugars, salt, baking powder, baking soda, cinnamon and nutmeg. Fold in the pecans and apple to the dry ingredients.
3. In a medium bowl, combine the egg, applesauce, and melted butter. Add to dry ingredients and mix until a dough forms, but do not overmix.
4. Smooth batter into loaf pan. Bake for 1 hour (30 minutes for mini loaves) or until toothpick comes out clean. Let cool completely.
5. Once the bread is cool, prepare the glaze. In a small saucepan over medium heat, bring brown sugar, butter and milk to a boil. Keep at a boil for 1 minute, whisking constantly. Remove from heat.
6. Add vanilla and powdered sugar and using a hand mixer beat on medium speed until smooth. Pour the glaze immediately over the cooled bread and sprinkle with pecans.

Source: Bread adapted from my Almond Toffee Applesauce Bread, topping adapted from Gonna Want Seconds.

…and baked goods. When it comes to sweet breads, I love making mini loafs. They are cute, fun and you just want to eat them right up! Just like Luke but I digress. These mini applesauce loaves also have toffee bits and almond slices mixed in for a little bit of crunch and extra sweetness.

One year ago: Inedible Favorites – Luke

ALMOND TOFFEE APPLESAUCE BREAD

Makes 1 loaf or 3 mini loaves

Ingredients:

2 cups all-purpose flour

3/4 cup sugar

3 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp cardamom

5 oz toasted sliced almonds (about 1 cup)

1/2 cup toffee bits

1 egg, beaten

1 cup applesauce

3 Tbsp unsalted butter, melted

Directions:

1. Preheat oven to 350 degrees and grease a standard sized loaf pan or three mini loaf pans.
2. Whisk together the flour, sugar, salt, baking powder, baking soda, cinnamon and cardamom in a large bowl. Add the sliced almonds and toffee bits to the dry ingredients, reserving about three tablespoons of the almonds.
3. In another bowl, combine the melted butter, egg and applesauce. Add to dry ingredients and mix until a dough forms (do not overmix).
4. Smooth batter into loaf pan and top with reserved sliced almonds. Bake for 1 hour (30 minutes for mini loaves) or until toothpick comes out clean. Let cool completely before slicing.

Source: Adapted slightly from Eat, Live Run.

Potato rolls and bread have always been a favorite of mine, so when I found out Alexia had sweet potato rolls I jumped on the opportunity to review them. And decided to make sliders out of one of my favorite burger recipes.

Normally I would serve these with sweet potato fries, but decided to change it up with the sweet potato buns and then served with some of Alexia’s Oven Reds instead. I think these buns were made for these sliders, and may not return to regular buns. The turkey sliders are mixed with applesauce, maple syrup, and crumbled bacon, and then topped off with a maple-dijon sauce that I made with Greek yogurt (instead of mayo in the original recipe I posted). The sweet potato roll is like a happy little hug around all that flavor, but still holds it own. If there hadn’t been the exact amount of sliders per roll, I may have eaten a roll by itself! Which means I now have to go out and buy more so I can do just that.

One year ago: Superbowl XLVI Recipe Roundup

Two years ago: Cream Cheese Spritz Cookies

APPLE MAPLE TURKEY SLIDERS WITH MAPLE-DIJON SAUCE

Makes 8 sliders

Ingredients:

1/2 cup plain Greek yogurt ( I used 0% Chobani)

2 Tbsp Dijon mustard

1/4 cup + 2 Tbsp real maple syrup, divided

1-1/4 pounds ground turkey breast

1/4 cup cooked, crumbled bacon

1/2 cup chunky applesauce

1 tsp poultry seasoning

1/2 tsp salt

1/4 tsp ground black pepper

1 bag (8 rolls) frozen Alexia Sweet Potato Rolls

Desired slider toppings

Directions:

1. Preheat oven to 350 degrees. Bake buns as directed on the package.
2. Meanwhile, set up grill for direct cooking over medium heat. Oil grate when ready to start cooking (I used a stovetop cast iron grill pan).
3. For Maple-Dijon Sauce: In a small bowl, stir to combine Greek yogurt, Dijon mustard, and 1/4 cup maple syrup; set aside.
4. For Turkey Burgers: In a medium bowl, mix together ground turkey, bacon, applesauce, poultry seasoning, 2 Tbsp maple syrup, and salt & pepper. Wet hands to prevent sticking and shape into 8 small patties.
5. Place burgers on hot grill for 4 to 5 minutes per side or until done. Serve on sliced sweet potato buns with condiments and a dollop of maple-Dijon sauce.

Source: Adapted slightly from Sandra Lee from Food Network.

But wait, didn’t I say something about a giveaway? Never fear, I did not forget! One lucky reader will win: One Alexia apron, One Alexia kitchen timer, & One coupon for a FREE Alexia Product! Use the Rafflecopter widget below to enter the giveaway.

a Rafflecopter giveaway

Disclosure: I received a complimentary bag of Alexia’s Sweet Potato Rolls to review and giveaway is also provided by Alexia. I was not compensated for this post. All thoughts and opinions are my own.

Originally this recipe was called granola bars. I changed it because normally granola bars are not made using an egg, and these bars are softer than even the softest, chewiest granola bar I’ve ever had. Hence oat bars. These would make for a great snack while driving long distance for Thanksgiving, like me. They are nutritious and will get your taste buds in the holiday spirit without ruining your appetite for the feast.

Don’t forget that November is Better Nutrition Month, so keep piling on the orange stuff on Thursday.

Two years ago: Secret Ingredient Sugar Cookies

SWEET POTATO PIE OAT BARS

Makes sixteen 1×8-inch bars

Ingredients:

1 cup oats

1/2 cup 100% whole wheat flour

1/4 cup wheat germ

2 Tbsp ground flax seed

1/4 cup brown sugar

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp ground ginger

1/8 tsp allspice

1/8 tsp freshly grated nutmeg

Half 15 oz. can Princella sweet potatoes, drained, baked and pureed (about 1/2 cup)

1 egg

1 tsp vanilla extract

1/4 cup applesauce

1/4 cup honey

1/4 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees. Line an 8×8-inch pan with parchment paper, allowing some to hang out over the edges, and coat with nonstick spray.
2. In a medium bowl, mix dry ingredients together.
3. In a separate medium bowl, add the sweet potato and stir in egg, and vanilla. Mix well until smooth and lump free.
4. Add honey and apple sauce to the sweet potato mixture and stir until well combined.
5. Stir in dry ingredients until well moistened. Add the pecans and mix until distributed.
6. Pour into prepared pan, and bake for 25-30 minutes or until set.
7. Allow to cool for 5 minutes before removing from pan, using the extra amount of parchment paper to lift. Cut into bars.

Source: Adapted slightly from A Stool At The Counter.

Disclosure: I was sent two cans of Princella Sweet Potatoes from RMD Advertising to help promote Better Nutrition Month. I was not compensated for this post. Thoughts and opinions are my own.

Ever since learning this term on Urban Dictionary, it has impacted my life. When I acknowledge a pregret, I try to act on it then instead of awaiting the inevitable. But sometimes I fall into it’s trap anyway every now and then. Most of the time it saves me from doing something stupid, so I felt the need to share this knowledge with you. My poor yoga pants, they were the comfiest pair I owned!

Alas, let’s talk about pancakes cause there’s nothing to pregret about those. I made pumpkin pancakes with this same recipe in the past. You can really substitute those 2 cups of moisture for any of your favorite purees of the same consistency. I tend to like applesauce personally, although I have neglected to share that version yet. But for now, I wanted to reveal a fun duo version combining both applesauce and sweet potato.

Don’t forget to enter any of my 3 giveaways currently going on! You could win a 3 month subscription to eMeals, my 2nd blogiversary box-o-fun, or a Swerve all-natural sweetener baking kit.

One year ago: Crème Brulee
Two years ago: Big, Fat Chewy Multichip Cookies

APPLESAUCE-SWEET POTATO PANCAKES

Serves 6

Ingredients:

1 egg, beaten

1 cup milk

1 cup applesauce

1 cup mashed sweet potato

2 Tbsp unsalted butter, melted

2 cups Bisquick (or homemade pancake mix)

1/2 cup corn meal

2 Tbsp brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

Directions:

1. In a large bowl, mix together the egg, milk, applesauce, sweet potato and butter.
2. In a separate bowl, combine the Bisquick, cornmeal, brown sugar, cinnamon, nutmeg and allspice, stir into the sweet potato mixture just enough to combine.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Scoop the batter onto the griddle, brown on both sides and serve hot.

Source: Adapted from my Dad

One year ago: Chicken Parmesan Quesadillas

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Please join me in welcoming Sharana from Living The Sweet Life! I think you will enjoy her. For starters she and I are both passionate about peanut butter. But she might take the cake because the last time I checked her blog there were scads of peanut butter posts in a row (all in celebration of national peanut butter month), including a peanut butter cinnamon raisin bread! Incredible. And she likes to have fun in the kitchen. For example, one time she even put sparklers on top of a brownie. Heck yes.

Today Sharana shares her vivacious spirit through a tasty coffee cake. And yes it also is made with peanut butter. I may need to form PBA – Peanut Butter-oholics Anonymous. Of course I wouldn’t just be a founder…

One year ago: Eggplant Parmesan

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Excuse me while I pick myself off of the floor … I cannot believe I am getting the chance to guest post on The Spiffy Cookie!

Me? – are you sure?!?! Dinky novice little food blogger me?

ohhhmygawd ohhhmygawd – Woo-hooo!! Yippee!! Am I dreaming? <– that’s exactly how I felt when the cute and sassy Erin e-mailed me to let me know that I would be a part of a selection of Guest Posts on her blog. To say the least, I couldn’t believe it  — and as I’m writing this- – I still can’t believe it.

Thank you Thank you Thank you Thank you Thank you Thank you Thank you Erin – – it’s such a pleasure.

But wait – where are my manners ….

Hellloooo Spiffy Cookie World, how are you good looking readers doing today? – I’m Living The Sweet Life, and as my name states – – I live a pretty sweet life. I’m entranced by all involving flour, sugar, butter and if you can fit it in there – – peanut butter.

If I’m not baking or cooking – I’m probably dreaming about food – – or reading about food – – or my favourite of all – – eating ;) lol.

I’ve been reading The Spiffy Cookie for a while now, and each time – – Erin takes my taste buds to a whole new world. I adore her play on flavours, her commitment to decadence and it doesn’t hurt that she loves cookies and peanut butter – – probably as much as I do!

She’s cute, hilarious and honestly one of the most humble bloggers I’ve ever seen. This is a big deal that I get to talk to all of you today – – So I thank you for reading ;)

The delicious aspects of life have always seem to delight me, whether it be bringing family together, sharing an intimate moment, celebrating life’s everyday miracles or just having a comforting dinner alone. I can’t help but believe we should all live sweet. love sweet and be sweet.

So sweethearts – – ready to get your oven hot?

Grab an apron, it’s about the get hot and Messy!!

Apples and Peanut butter – – pretty much health food if you ask me!

Apples….healthy!

– Peanut butter….healthy! ( and SO CREAMY AND DELICIOUS AND *sigh* YUUUUMMM!).

So this cake, if you can convince yourself, is pretty much healthy ;) lol. Okay, maybe not completely healthy … but at least we’re trying and if not, it sure makes for a fan-tab-ulous desert.

Just picture it – warm peanut butter cake, jeweled with slices of cinnamon sugar encrusted apples – – as the scent of baked goods prances all over your senses – – you know what, don’t just picture it – – take a bite :)

Apple Upside Down Peanut Butter Coffee Cake

2 Large Apples – 1 Red Delicious – 1 Golden Delicious

1/4 Cup + 3 Tbsp Butter – separated and at room temperature

1 Cup Brown Sugar

1 tsp Cinnamon

2 Large Eggs

1/4 Cup Peanut Butter

1/4 Cup Warm Water

1/4 Cup Chunky Apple Sauce ( you can also substitute any apples sauce)

1 tsp Vanilla

1 Cup Milk + 2 Tbsp Vinegar (not to worry if your milk curdles — you want this to happen :))

2 Cups Flour

1 tsp Salt

1 tsp Baking Soda

Directions:

Preheat your oven to 350 oc and lightly grease an 11 inch cake pan.

Carefully peel and slice your apples – set aside until ready to use.

In a small dish mix 1/4 cups of brown sugar with cinnamon – set aside.

Next, melt 3 Tbsp of your butter – and pour into your prepared cake pan.

Dust with your cinnamon sugar mixture.

Arrange your apple slices in your pan. Make it pretty – – you deserve pretty. Let everyone in the pan, get to know each other – – without them knowing, they’re about to create a master piece.

Now, sift your flour, salt and baking soda in a medium sized bowl.

Then, cream the rest of brown sugar with the rest of butter. Once combined, add your eggs. Next goes your peanut butter, warm water, apple sauce and vanilla.

Mix’er up!!

Add your dry ingredients to the wet, alternating with your milk mixture.

Flour Mixture – Milk Mixture – Flour – Milk – Flour.

Ready to party? – over your apples with the cake batter.

Bake for 35 minutes and bask in the sweet smell that is about to fill your home.

Once finished, remove from oven and allow to cool for at least 15 minutes – – anything less, will result in cinnamon-sugar sticking to the roof of your mouth ( :( *ouch!!*).

Turn your pan out onto a clean surface – slice and enjoy.

I hope you like this little number – – it’s been fun spending some time with all of you. And Erin, thank you a million times over.

Stay Sweet

xoxo

Enjoy apple season in granola form with this easy homemade apple butter granola. With freeze-dried apples and almonds mixed in it’s a great topper for yogurt and more.

Jump to recipe

After experiencing homemade pumpkin granola, I decided to play with another fall flavor – apples. The verdict? Now I don’t know which I like better! Which mean I will have to keep them both stocked because each are just as delicious as the other – what a horrible problem to have.

That also means I need to stock pile on the oats because I’ve been flying through huge containers of it making this stuff. I can’t believe I waited so long to make my own granola and now may never buy from the store again. Legit so much better and the flavor options are endless.

This recipe is based on the pumpkin granola, but with a few substitutions to make it apple-y instead pf pumpkin-y. Pretty obvious intentions, right? Just imagine what other ideas I may come up with! But for now, focus on the apples… are you focusing?

This would be great served over yogurt, pancakes, or just straight up. How are you going to eat it?

APPLE BUTTER GRANOLA

Print

Yield: 6-1/2 cups Prep Time: 10 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 5 cups rolled oats
• 1 tsp apple pie spice
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 3/4 tsp salt
• 3/4 cup brown sugar
• 1/2 cup apple butter
• 1/4 cup applesauce
• 1/4 cup honey
• 1 tsp vanilla extract
• 3/4 cup freeze-dried apples, chopped
• 3/4 cup slivered almonds

Directions

• Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
• In a large bowl, combine oats, spices, and salt. Mix well.
• In a medium bowl, whisk together brown sugar, apple butter, applesauce, honey and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.
• Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in apples and almonds. Let cool completely. Store in an airtight container.

Source: Adapted from Two Peas & Their Pod

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 9/22/21, photo above is the original.

You cannot beat homemade granola, especially when you get to customize your own flavor. This pumpkin granola is full of pepitas and dried cranberries too.

Jump to recipe

I have never made granola before. I made granola bars once, but never granola itself. So in the spirit of trying new things and the fall season which is nearly upon us, I decided to make pumpkin granola – a recipe I have been eyeing for months but now feel it is appropriate.

Did you know that granola is easy to make? Because it is. And you should definitely make this one in particular because it’s inhalable. Mix in yogurt, serve it with milk, or just snack on it by itself. How you get it into your belly isn’t important, just make sure it gets there soon and frequently. At least that is what I prefer.

Post updated 12/11/19, the picture above is the original.

Looking for more homemade granola recipes? Here’s a lot more flavors to try:

• Apple Butter
• Berries & Cream
• Buckeye
• Cranberry & Orange
• Nutella
• Peanut Butter Chocolate Chip
• Strawberry Banana

PUMPKIN GRANOLA

Print

Yield: Approximately 6-1/2 cups Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 5 cups rolled oats
• 1 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 3/4 tsp salt
• 3/4 cup brown sugar
• 1/2 cup pumpkin puree
• 1/4 cup applesauce
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 3/4 cup dried cranberries
• 3/4 cup pepitas (pumpkin seeds)

Directions

1. Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, combine oats, spices, and salt. Mix well.
3. In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.
4. Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries and pepitas. Let cool completely. Store in an airtight container.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This zucchini bread is the perfect way to use up an excess of fresh zucchini. It makes two loaves so you can please everyone by making one with nuts and one with chocolate chips!

Jump to recipe

After accidentally buying a zucchini instead of a cucumber while shopping for chicken gyro ingredients and already having another (please tell me I’m not alone in this), I ended up with too much zucchini. What is one to do with all of this zucchini? When all else fails just turn that healthy little vegetable into a baked good, right?

Bring on the zucchini bread! From the original recipe I found on Smitten Kitchen, I substituted half the oil for applesauce, used brown and white sugar, and used walnuts for the add-in. Which brings me to my next question of the day:

Nuts or chocolate chips in zucchini bread?

I personally am team nuts. No surprise to anyone who has followed me long enough. But when I made this recipe again recently, I made one with nuts and one with chocolate chips. Much to my husband’s despair, I gave the chocolate chip one to our neighbors who have a son who is allergic to tree nuts. He contested that I should have used both nuts and chocolate chips but honestly, the thought never even occurred to me! Which is funny because I adore mini peanut butter cups in banana bread, even though I normally also make banana bread with nuts in it.

But I digress…

Regardless of whether you are mixing in nuts or chocolate chips, the result is a super moist bread with either a little crunch from the nuts or a little sweetness from the chocolate. What a perfect use of extra zucchini. Especially because it makes two loaves, so you can gift one to a neighbor, friend, or family member – or freeze one for later ;-). Even better toasted and spread with some real butter. Or try slathering on some whipped honey!

What something a little different? Try my mom’s Pineapple Cranberry Zucchini Bread.

Post updated 7/8/21, photo above is the original.

ZUCCHINI BREAD

Print

Yield: 2 loaves Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 eggs
• 1/2 cup canola oil
• 1/2 cup applesauce
• 1-1/4 cups sugar
• 1/2 cup packed brown sugar
• 2 cups grated zucchini
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 3 tsp cinnamon
• 1/8 tsp nutmeg
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 cup chopped walnuts, pecans, or chocolate chips (optional)

Directions

1. Preheat oven to 350 degrees.
2. Grease and flour two 8×4 inch loaf pans, liberally*. 
3. In a large bowl, beat the eggs with a whisk. Blend in oil, apple sauce, and sugars, followed by the zucchini and vanilla.
4. In a medium bow, combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts and/or chocolate chips, if using.
5. Stir dry ingredients into the wet mixture just until combined. Divide the batter evenly into prepared pans.
6. Bake loaves for 50-60 minutes**, or until a tester inserted into the center comes out clean. 

Notes

* Alternately, line 24 muffin cups with paper liners. **Muffins will bake far more quickly, approximately 18-22 minutes.

Source: Adapted from Smitten Kitchen

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE