No-Yeast Apple, Pecan, and Oatmeal Bread with Cream Cheese Glaze

Ingredients:

Yeast-free bread

• 1/2 cup melted unsalted butter or vegetable oil + extra butter for greasing the pan
• 1 and 1/4 cups premium flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 0.5 tsp of soda
• 0.5 tsp ground cinnamon
• 0.5 tsp freshly grated nutmeg
• 1 cup oatmeal
• 3/4 cup chopped toasted pecans
• 0.5 cup natural yogurt or sour cream
• 1 tsp vanilla extract
• 2 large eggs
• 1 tsp grated lemon or orange zest (optional)
• 1 cup grated apples, squeeze out excess juice

Cream cheese frosting

• 1 cup powdered sugar
• 3 tbsp cream cheese, room temperature
• 2 tbsp. milk
• 1/4 tsp vanilla extract

Preparation:

1. Preheat oven to 350°F (175°C). Lightly grease one 9 x 5 x 2 inch loaf pan or three 6 x 2 x 2 inch mini loaf pans with melted butter and set aside.
2. In a medium bowl, combine flour, granulated sugar, baking powder, salt, baking soda, cinnamon, and nutmeg. Add the oats and pecans and mix well. Set aside.
3. In a small bowl, combine melted butter, yogurt, vanilla extract, eggs, and grated zest, if using. Add the grated apples. Add this mixture to the flour mixture and stir to just distribute the ingredients (do not over-knead the dough).
4. Transfer the dough to the prepared loaf pan. Tap the pan on the countertop a few times to smooth the surface. Bake until a toothpick inserted into the center comes out clean, 55-60 minutes for a large loaf and 35-40 minutes for mini loaves.
5. Transfer to a wire rack and let the bread cool for 30 minutes, then remove from the pan and let cool completely on the rack.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
6. Cream cheese frosting:
   
   In a small bowl, combine powdered sugar, cream cheese, milk, and vanilla extract until smooth. Pour the glaze over the bread and let it sit at room temperature for 15-20 minutes. Store in a tightly sealed container for up to 1 week..