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

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

2 tablespoons cold unsalted butter (1/4 stick), cut into 8 pieces

For the quick bread:

2/3 cup coarsely chopped pecans

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/2 cup (1 stick) unsalted butter at room temperature

3/4 cup sugar

2 large eggs

1/4 cup sour cream

1 teaspoon vanilla extract

1 large Honey Crisp, Fuji or Gala apple, peeled, cored and coarsely chopped (You can also use 2 medium-sized apples)

Zest of l lemon, finely chopped

1. For the streusel: Place all of the ingredients except the butter in a medium bowl, and stir to combine. Add the butter and, using your fingers, pinch it into the pecan mixture until only small, pea-sized pieces remain. Reserve.

2. Preheat the oven to 350 F. Butter and flour a 9-by-5-inch loaf pan. Toast the pecans on a baking sheet for 5 to 7 minutes or until lightly browned. Reserve.

3. Sift together the flour, baking soda, salt, ginger, cinnamon and nutmeg.

4. In the large bowl of an electric mixer, beat the butter and sugar on medium until light and fluffy. Add the eggs one at a time. Beat in the sour cream and vanilla. Add the sifted flour mixture, and blend well on low speed. Stir in the apples, pecans, and lemon zest, and combine well on low.

5. Spoon the mixture into the prepared pan. Sprinkle the reserved streusel evenly over the top and lightly press it into the batter.

6. Bake for about 50 to 55 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

7. Cool the bread for 10 to 15 minutes in the pan, then turn it out on a rack. Turn over to expose the streusel topping. Let it cool completely before serving. Place on a rectangular platter, and slice with a serrated knife.

Advance preparation: This bread tastes best on the day it's baked, but it can be prepared up to one day ahead and kept at room temperature, wrapped in aluminum foil to retain its moisture. Serve lukewarm or at room temperature. It is also excellent toasted with a spread of soft, unsalted butter.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)