• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1 teaspoon vanilla
• 1 egg
• 1 cup buttermilk
• 2 apples, diced, about 2 cups (Opal® Apples were beautiful in this)
• 1/2 cup pecans, crushed, divided

Preheat oven to 350 degrees. Prepare 2 loaf pans (I used 1.5 lb pans measuring 10x5x3 inches) by lightly coating with baking spray (or butter), and lining with parchment paper.

In a medium bowl, whisk together flour, baking soda, salt and cinnamon, and set aside. In the bowl of an electric mixer, cream butter and sugar together. Add vanilla and egg, mix well, scraping down the sides of the bowl with a spatula. Add the buttermilk and flour mixture in batches, alternating. Stir in the apples and 1/4 cup of pecans.

Divide the batter into two loaf pans. Bake for about 30 minutes, or until golden, and a toothpick inserted comes out clean. Let it cool in the pans for about 5 minutes, then gently transfer to a wire rack to cool. While the loaves are still warm, spoon some caramel sauce over the tops and sprinkle with pecans. Serve warm or at room temperature.

This recipe was developed by Kitchen Confidante.