Thursday, October 27, 2011

Caramel Apple Bread

This is the second apple bread recipe that I tried; I saw a photo of this bread on pinterest and was sold on the delicious looking glaze.  The recipe is originally from Pass the Sushi, but I did make a few changes (most noticeably, I decreased the nutmeg.)

I tasted this bread plain, and was not impressed.  You couldn't taste apples at all; I guess the shredded apples just provided moisture to the bread.  I surprised myself by preferring the apple chunks in the previous bread.  And the flavor was still overwhelmingly nutmeggy, so I'd pretty much determined that this was not a keeper recipe.  And then I tried the glaze.  OH. YUM.  It's this delicious caramelized brown sugary frosting, and it is delicious on apple bread. 

So, next time I make apple bread, I will make the bread from the previous recipe and the glaze from this recipe, and then I think it will be perfect.  (But I am posting the bread recipe here as a reminder to myself that this is not the best way to make apple bread.)

Caramel Glazed Apple Bread
makes 2 8x4" loaves

1 1/2 cups shredded peeled baking apples (2 large)
1 cup packed brown sugar
1/2 cup buttermilk
1/2 cup vegetable oil
4 eggs
3 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg 
1 teaspoon salt

2 tablespoons butter or margarine
1/4 cup packed brown sugar
1 tablespoon milk
1/2 cup powdered sugar

Preheat oven to 350F.  Spray the bottom of two 8 x 4" loaf pans with Pam baking spray. 

In a large mixing bowl, combine apples, brown sugar, buttermilk, oil and eggs.  Add all dry ingredients and stir just until mixed.  Pour into loaf pans.

Bake at 350F for 35 minutes.  Let cool in pan for 10 minutes, then turn onto cooling rack.  While bread is cooling, make the glaze.

Melt butter in a small saucepan.  Add brown sugar and cook on high for two minutes, stirring constantly.  Add milk, stir to combine, and remove from heat.  Let cool for 10 minutes, then stir in powdered sugar.  If the caramel has become too solid, heat gently and add an additional tbsp of milk until a nice smooth glaze can be made.  Drizzle over bread immediately.

Can also be baked in soup cans - will make 4 or 5 soup can loaves.  Baking time will still be 35 minutes.

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