Apple-Pecan Tea Loaf


Borrowing a technique from the Shakers, you can line the bread pan with scented geranium leaves—preferably the apple-scented variety—to underscore the apple flavors in this luscious bread—and discard them before eating.

  • 8Servings


  • 3 Tbs. margarine or unsalted butter, at room temperature
  • 1 cup plus 6 Tbs. granulated sugar
  • 2 large eggs
  • 1 tsp. lemon extract
  • 1 Tbs. grated lemon zest
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 apple, cored and diced
  • 1/2 cup plus 1 Tbs. apple juice
  • 1/2 cup pecan pieces


Preheat oven to 350F. Grease and flour 9-inch loaf pan, and set aside.

Beat margarine and 1 cup sugar until well combined. Add eggs, lemon extract and lemon zest, and beat until very thick and creamy.

Sift together dry ingredients, and add alternately with apple pieces and 1/2 cup apple juice, continuing until all ingredients are used up. Spoon batter into loaf pan, and sprinkle top with pecans.

Bake 45 to 50 minutes, or until top is golden and center is firm. Remove from oven, and allow to cool in pan 2 or 3 minutes. Remove from pan, and cool on rack.

Meanwhile, combine 1 tablespoon apple juice and 6 tablespoons sugar, and after 10 minutes, drizzle over top of loaf. Cool completely before slicing.

Nutrition Information

  • Calories: 270
  • Carbohydrate Content: 46 g
  • Cholesterol Content: 40 mg
  • Fat Content: 9 g
  • Fiber Content: 1 g
  • Protein Content: 4 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 360 mg
  • Sugar Content: 30 g