American Spiced Pecan and Cinnamon Snack Loaf

Shopping list

• 200 g wholemeal flour

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• 2 tsp ground cinnamon

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• 2 tsp baking powder

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• 0.5 tsp bicarbonate of soda

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• 2 piece eggs — beaten

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• 150 g unsweetened apple purée

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• 60 ml rapeseed oil

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• 100 g natural yoghurt — plain

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• 80 g pecans — chopped and toasted

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• 1 tsp vanilla extract

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan). Grease and line a 900 g (2 lb) loaf tin with baking parchment.

2. 2

   In a large bowl, whisk together the wholemeal flour, cinnamon, baking powder and bicarbonate of soda.

3. 3

   In a separate bowl, beat the eggs with the apple purée, rapeseed oil, yoghurt and vanilla extract until well combined.

4. 4

   Fold the wet ingredients into the dry ingredients, mixing gently until just combined—do not overmix.

5. 5

   Stir in the toasted pecans, reserving a few to scatter on top if you like.

6. 6

   Pour the batter into the prepared loaf tin and smooth the surface. Scatter the reserved pecans on top.

7. 7

   Bake for 45– 50 minutes, or until a skewer inserted into the centre comes out clean and the top is golden.

8. 8

   Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.