Apple Cinnamon Pecan Bread

Update: I added a picture of the finished loaf. Also added crumb shot. Cinnamon chips bled into the bread, leaving "rust spots"

Hello,

I'm fairly new to baking, but I have found this recipe to be a boon:

• 3 cups all-purpose flour (unbleached, unenriched and unbromated if possible)
• 2 tsp salt
• 1 tsp active dry yeast
• 1½ cups room temperature water

https://dontwastethecrumbs.com/2015/02/no-knead-overnight-artisan-bread/

No knead, 18 hour fermentation.

So I've been making some variations and I'm pretty excited about this one:

* I am using bread flour, cause I bought it before finding this recipe. I added 1/2 cup of WW flour to use it up, plus I figure my ingredients are adding some liquid.

* 1 cup diced apples, 1/2 cup cinnamon chips, 1 cup chopped pecans, 1 tablespoon maple syrup, 3 shakes cinnamon, dash nutmeg, 1/2 teaspoon vanilla extract.

How do you compensate for wet ingredients like fruits? Did I overcompensate with flour? 

I will update this with my results.

Thanks,

Jim