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Friday, December 7, 2012

Caramel Apple Bread

It seems the holidays are a time for baking...baking cookies, cakes, sweets and breads.This 
is a great recipe for giving to your friends or eating all up yourself. 

It stays moist and pleases even the pickiest quick bread eaters....its one of those 
breads you'll make again...and again!

Caramel Apple Bread 

1 1/2 c. apples, peeled and shredded
1 c. brown sugar
1/2 c. buttermilk
1/2 c. oil
4 eggs, beaten
3 c. flour
1/2 c. chopped walnuts
2 t. baking soda
2 t. cinnamon
1 t. salt
1 t. nutmeg

2 T butter
1/4 c. brown sugar
1 T. milk
1/2 c. powdered sugar

Heat oven to 350 degrees. Spray 2 bread loaf pans with cooking spray. In a large bowl combine apples sugar, buttermilk, oil and eggs. Beat well. stir in remaining ingredients just until moist. Pour into pans. Bake for 45-50 minutes or until done. Cool for 10-15 minutes. Loosen from pan and place loafs on paper towel to cool completely. 

Glaze instructions:
In sauce pan melt butter, stir in brown sugar. Heat to boiling point, stir constantly. Reduce heat to low. Boil and stir for 2 minutes, add milk. Stir, return to boil. Remove from heat. cool for 30 minutes. Gradually stir powdered sugar into cooled glaze mixture. Place sauce pan (with glaze still in it) in a bowl of cold water. Beat with a whisk or spoon until smooth and thin enough to drizzle over bread. Add additional milk if glaze is too stiff (1/2 t. at a time) or heat over low heat, stirring constantly. Drizzle over bread, let cool. Wrap bread in plastic wrap. Keeps best in refrigerator. 

* NOTE: I did NOT use the glaze recipe here...I thought I could take a shortcut and use Caramel topping (the kind for ice cream), it worked really well IF YOU ARE GOING TO EAT all the bread immediately (it tasted great) ..BUT when I went to store it, it was a huge sticky mess!! WHEN I make it again, I WILL use the glaze recipe provided!


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