Apple Bread With A Caramel Glaze

I couldn’t think of anything more appropriate for this 300th post!

I absolutely love apple anything. Then add a caramel glaze over it and it is pure heaven!

My mother and grandmother were the pie makers in the family. Sure, I could join their ranks . . . but there are times you do have to go out a bit on your own and have your own thing. Now, cakes and decorating them was never my thing. When I discovered Bunt Cakes I was in heaven! I’m not a frosting type of person. If I’m going to eat cake, I want cake. . . not icing.

Yes, I am a bit strange. I’ve never been into sweet treats. I’ve never developed a taste for fruit cake — I can’t imagine people eating them . . . but they seem to be as popular as ever.

Now a real fruit bread is a whole flavorful treat. Drizzle it with a caramel glaze and I’m totally hooked.

Apple Bread With A Caramel Glaze Recipe

Ingredients:

For the Bread

• 1-1/2 cups peeled and shredded baking apples — that’s 2 large apples)
• 1 cup packed brown sugar
• 1/2 cup buttermilk
• 1/2 cup vegetable oil
• 4 lightly beaten eggs
• 3 cups all-purpose flour
• 1/2 cup chopped pecans or walnuts — or skip the nuts
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

For the Glaze

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

Directions:

1. Heat oven to 350°F
2. Grease only the bottom of 2 8 x 4 inch loaf pans with cooking spray or shortening.
3. In a large bowl, stir together the apples, cup of brown sugar, buttermilk, oil and eggs.
4. Stir in the remaining bread ingredients until all the dry ingredients are moistened.
5. Pour into pans.
6. Bake 45 to 55 minutes — do the toothpick test.
7. Cool 10 minutes on a cooling rack before loosening the sides of the loaves from the pans.
8. Remove loaves from the pans and place top side up on cooling rack.
9. All the loaves to cool completely. It may take an hour.
10. In a 1 quart saucepan, melt the butter over medium heat.
11. Stir in 1/4 cup of brown sugar.
12. Heat to boiling, stirring continuously. Reduce heat to low.
13. Boil and stir for a couple of minutes.
14. Stir in the milk.
15. Heat to boiling; remove from heat. Allow to cool to lukewarm — it takes about 30 minutes.
16. Gradually stir powdered sugar into glaze mixture.
17. Place saucepan with the glaze in a bowl of cold water.
18. Stir until smooth and thin enough to drizzle.
19. If you find the glaze becoming stiff, stir in additional — about 1/2 a teaspoon at a time, or you can heat it over low heat, stirring constantly.
20. Drizzle the glaze over the loaves.

If you’re not going to serve it to a hungry crowd you may need to wrap it tightly. It can be stored at room temperature for up to 4 days or refrigerated up to 10 days.

It’s a great bread for any time of the year.

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