Today's baking adventure is one I've taken many times. This apple bread is wonderful, and it makes the house smell delightful! Don't even get me started on the caramel glaze - I always make extra since I know from past experience that lots of it gets eaten before the actual drizzling takes place!
This recipe can be made in a large loaf pan, but I usually make it in mini loaf pans. I also make a batch in mini cupcake tins so I can send them in my children's lunch boxes.
This bread freezes really well. I make the mini loaves or mini muffins and take them out a few at a time, as needed. Great reheated in microwave with butter or a blob of cream or ice cream!
This recipe is adapted from http://passthesushi.com/caramel-glazed-apple-bread/.
1. Pre- Heat oven to 350°F. Grease bottoms only of 2 (8×4-inch) loaf pans with cooking spray. Or grease mini loaf pans, and/or mini cupcake tins (just adjust baking time accordingly.
2. Stir together apples, 1 cup brown sugar, the buttermilk, oil and eggs.
3. Stir in remaining bread ingredients. Don't over mix! You want some "chunks" of apples to be visible.
4. Pour into pans about 2/3 full (these will rise quite a bit).
5. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. (About 25 minute for mini loaves; 12-15 min for mini cupcakes).
6. Cool 10 minutes on cooling rack. Remove bread from pans and place top sides up on cooling rack. Cool completely.
NOW it's time to make what makes this a true slice of heaven - the caramel drizzle!
2. Stir in 1/4 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low.
3. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm, about 10 minutes.
4. Gradually stir powdered sugar into butter/ sugar mixture. Beat until smooth and thin enough to drizzle. If glaze becomes too stiff, stir in a little milk, 1/2 teaspoon at a time, or heat over low heat, stirring constantly.
5. Drizzle glaze over loaves. (I put the glaze on the loaves while they are still on the cooling rack I put a piece of parchment or wax paper under the cooling rack to catch any drizzles that slides off. When they harden they make nice little treats for the kids - and me).
6. You can sprinkle walnuts on the top of your loaves (I don't usually), or added them in before cooking.
ENJOY! Let me know how it goes! :)
I borrowed the above picture, temporarily. My iPhone is acting up and I can't get the photos onto my computer.....
This recipe can be made in a large loaf pan, but I usually make it in mini loaf pans. I also make a batch in mini cupcake tins so I can send them in my children's lunch boxes.
This bread freezes really well. I make the mini loaves or mini muffins and take them out a few at a time, as needed. Great reheated in microwave with butter or a blob of cream or ice cream!
This recipe is adapted from http://passthesushi.com/caramel-glazed-apple-bread/.
Bread Ingredients:
- 1 1/2 cups grated peeled baking apples (2 large) - if you have more than 1 1/2 cups after grating 2 apples it doesn't matter - I use it all - makes bread moister!)
- 1 cup packed brown sugar
- 1/2 cup buttermilk (If you don't have buttermilk, you can make it by adding a tbsp. of white vinegar to the 1/2 c of milk)
- 1/2 cup vegetable oil
- 4 eggs, lightly beaten
- 3 cups flour
- 2 teaspoons baking soda
- 2-3 teaspoons ground cinnamon
- 1 teaspoon salt (I usually omit this)
- 1 1/2 teaspoon ground nutmeg
Baking Instructions:
1. Pre- Heat oven to 350°F. Grease bottoms only of 2 (8×4-inch) loaf pans with cooking spray. Or grease mini loaf pans, and/or mini cupcake tins (just adjust baking time accordingly.
2. Stir together apples, 1 cup brown sugar, the buttermilk, oil and eggs.
3. Stir in remaining bread ingredients. Don't over mix! You want some "chunks" of apples to be visible.
4. Pour into pans about 2/3 full (these will rise quite a bit).
5. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. (About 25 minute for mini loaves; 12-15 min for mini cupcakes).
6. Cool 10 minutes on cooling rack. Remove bread from pans and place top sides up on cooling rack. Cool completely.
NOW it's time to make what makes this a true slice of heaven - the caramel drizzle!
Glaze Ingredients: (I double this because I tend to need more when I use the mini loaves!)
- 2 tablespoons butter or margarine
- 1/4 cup packed brown sugar
- 1 tablespoon milk
- 1/2 cup powdered sugar, sifted
2. Stir in 1/4 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low.
3. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm, about 10 minutes.
4. Gradually stir powdered sugar into butter/ sugar mixture. Beat until smooth and thin enough to drizzle. If glaze becomes too stiff, stir in a little milk, 1/2 teaspoon at a time, or heat over low heat, stirring constantly.
5. Drizzle glaze over loaves. (I put the glaze on the loaves while they are still on the cooling rack I put a piece of parchment or wax paper under the cooling rack to catch any drizzles that slides off. When they harden they make nice little treats for the kids - and me).
6. You can sprinkle walnuts on the top of your loaves (I don't usually), or added them in before cooking.
ENJOY! Let me know how it goes! :)
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