I couldn’t think of anything more appropriate for this 300th post!
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
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
- Heat oven to 350°F
- Grease only the bottom of 2 8 x 4 inch loaf pans with cooking spray or shortening.
- In a large bowl, stir together the apples, cup of brown sugar, buttermilk, oil and eggs.
- Stir in the remaining bread ingredients until all the dry ingredients are moistened.
- Pour into pans.
- Bake 45 to 55 minutes — do the toothpick test.
- Cool 10 minutes on a cooling rack before loosening the sides of the loaves from the pans.
- Remove loaves from the pans and place top side up on cooling rack.
- All the loaves to cool completely. It may take an hour.
- In a 1 quart saucepan, melt the butter over medium heat.
- Stir in 1/4 cup of brown sugar.
- Heat to boiling, stirring continuously. Reduce heat to low.
- Boil and stir for a couple of minutes.
- Stir in the milk.
- Heat to boiling; remove from heat. Allow to cool to lukewarm — it takes about 30 minutes.
- Gradually stir powdered sugar into glaze mixture.
- Place saucepan with the glaze in a bowl of cold water.
- Stir until smooth and thin enough to drizzle.
- 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.
- 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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