I love this bread! You get the sweet tart spiciness of the caramel apple jam, and the sugary sweetness of the topping. It's a great breakfast or coffee cake bread, perfect for fall mornings, or any time you want a sweet treat.
For the topping:
1/3 cup granulated sugar
1/2 cup finely chopped pecans, toasted
2 tsp. ground cinnamon
For the bread:
1 cup granulated sugar
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 large egg
1/2 cup milk
1/3 cup cooking oil
1/2 cup Caramel Apple Jam
Preheat oven to 350 degrees. Grease/flour/spray the bottom and sides of a 9 x 5 x 3-inch loaf pan or 2 - 6.5 x 3.5-inch pans really well. The jam is very sticky. Or line pans with parchment paper if preferred.
To make the topping, combine 1/3 cup of sugar, pecans, and cinnamon. Set aside.
Combine 1 cup of sugar, flour, baking powder, and salt. In a separate bowl, beat egg and stir in milk, oil and caramel apple jam. Make a well in the flour mixture and add the egg mixture. Stir just until mixed. Do not over-mix.
Pour batter into prepared pans and sprinkle on topping, dividing evenly among the pans if using more more than one.
Bake for 40 to 50 minutes or until done. Check small loaves after 30-35 minutes. Bread is done when a tooth pick inserted in the middle comes out clean.
Cool in pan for about 10 minutes. Run a knife around pan to loosen, and remove loaves to a wire rack to cool completely. Slice while warm if desired.