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1
Position the rack in the center of the oven and preheat to 350F.
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2
Generously butter a 9x5-inch loaf pan.
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3
Whisk the flour and the next 4 ingredients to blend in a medium bowl.
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4
Using an electric mixer, beat the butter, sugar and brown sugar until light and fluffy.
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5
Beat in the eggs, one at a time.
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6
Mix in the flour mixture.
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7
Add the apples, 2/3 cup pecans and raisins and stir until just combined.
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8
Transfer the batter to the prepared pan, smooth the top.
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9
Bake until the top of the loaf is set, about 25 minutes.
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10
Meanwhile: stir the pecans, brown sugar and melted butter to blend for topping.
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11
Remove the pan from the oven and spoon the topping carefully over the top of the loaf.
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12
Return the pan to the oven and continue baking until a tester inserted in the center of the loaf comes out clean, about 25 minutes, longer.
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13
Cool the loaf in the pan on a rack about 10 minutes.
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14
Carefully turn the loaf out and cool completely.
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15
(Bread can be baked 3 days ahead.
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16
Cover tightly with plastic wrap.)
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17
For Mini Loaves:
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18
Brush 3 (5.72 x 3.94 x 1.88) inch aluminum loaf pans generously with butter.
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19
Divide batter among pan; smooth top.
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20
Bake until the top of the loaves are set, about 25 minutes.
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21
Carefully top the loaves with the pecan mixture, dividing evenly.
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22
Continue baking until a tester inserted in the center of the loaf comes out clean, about 20 minutes longer.
