Caramel-Glazed Apple Bread

Warm from the oven, this apple-nut quick bread makes a perfect after-school snack.

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Servings 24

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( 6 ) Ratings

6 Ratings

5 Stars 25%

4 Stars 25%

3 Stars 12%

2 Stars 25%

1 Stars

Member Reviews ( 2 )

265dd9f7-ad32-4a6a-ac2a-86b943a9ab8b

ingredients 15
Prep Time 20 min
Total Time 2 hr 55 min

Ingredients

Bread

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, lightly beaten

3: cups all-purpose flour

1/2: cup chopped pecans

2: teaspoons baking soda

2: teaspoons ground cinnamon

1: teaspoon salt

1: teaspoon ground nutmeg

Glaze

2: tablespoons butter or margarine

1/4: cup packed brown sugar

1: tablespoon milk

1/2: cup powdered sugar, sifted

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Directions

1 Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans with cooking spray or shortening.
2 In large bowl, stir together apples, 1 cup brown sugar, the buttermilk, oil and eggs. Stir in remaining bread ingredients just until dry ingredients are moistened. Pour into pans.
3 Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack. Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.
4 In 1-quart saucepan, melt butter over medium heat. Stir in 1/4 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.
5 Gradually stir powdered sugar into glaze mixture. Place saucepan of glaze in bowl of cold water. Beat with spoon until smooth and thin enough to drizzle. If glaze becomes too stiff, stir in additional milk, 1/2 teaspoon at a time, or heat over low heat, stirring constantly. Drizzle glaze over loaves. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice

Calories: 200
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 40mg; 40%;
Sodium: 230mg; 230%;
Total Carbohydrate: 27g; 27%
(Dietary Fiber 1g 1% Sugars 15g 15% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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aepm

report Posted Dec. 19, 2010 8:36 AM

Great flavor! The first time I made this, I somehow skipped the baking soda. The resulting 4 mini-loaves were really dense and apple-intense; my husband ate a whole loaf himself. I remade the bread recipe correctly, and got a true bread texture. Will try it again with half the baking soda to see if there's a good middle ground. Not too thrilled with the glaze instructions; boiling for 2 minutes, even with constant stirring, left the glaze with a scorched flavor that was not pleasant. Just microwaved some caramels with milk on 2nd try; much better.

scottishgirl1983

report Posted Nov. 25, 2010 9:53 PM

I made this for Thanksgiving a few days prior and everyone loved it!!! I made a couple of changes that weren't major. I added about 25-30 soft caramels to the bread mixture and I also substituted raisins instead of the pecans. I do suggest making this a couple of days prior to when you'll eat it mainly because the bread has a better flavor if you wait a few days. It was so good, I had family members begging for the recipe. I will definitely make this again.