I enjoy baking bread when the temperature cools down and there is a chill in the air. There is nothing quite like the welcoming scent of spices permeating my kitchen.

When I am short on time, I prefer to put together a Seriously Simple quick bread. I also call them tea breads, because I like to serve them with a pot of tea in the lull of the late afternoon.

Tea breads don't rely on yeast to rise; instead, baking powder or baking soda acts as the leavening agent. They are easy to make, even for a novice cook.

These quick breads are usually flavored with fresh or dried fruit or vegetable, giving the bread a distinct flavor. Some of my favorites are zucchini, banana and pumpkin bread. This luscious fruit bread marries toasted pecans with crispy, moist apple chunks.

I've tried this delectable bread with Gala, Fuji and Honey Crisp apples, all with equally yummy results. The key to making sure it doesn't become dry is to have enough apple pieces and to avoid over baking it. The pleasing contrast of the sweet fruit and the nutty pecans, nutmeg, cinnamon and ginger makes this a satisfying quick bread that can also be served at breakfast or with eggs for brunch. I also like to serve this with some soft blue cheese or mascarpone. Make sure to let the bread totally cool before slicing so each slice will stay together.

Double Pecan Streusel Apple Bread

Makes 1 (9-by-5-inch) loaf

For the streusel topping:

1/4 cup packed light brown sugar

1/4 cup pecans, finely chopped

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