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Caramel-Glazed Apple Bread
Caramel-Glazed Apple Bread
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Prep Time:
20 minutes
Total Time:
2 hours 55 minutes
Indulge in a delicious homemade caramel apple quick bread, loaded with pecans and shredded apples. Bake in just 20 minutes for a perfect fall dessert topped with homemade caramel glaze.
Ingredients:
  • 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 Gold Medal™ all-purpose flour
  • 1/2 cup chopped pecans
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 2 tablespoons butter or margarine
  • 1/4 cup packed brown sugar
  • 1 tablespoon milk
  • 1/2 cup powdered sugar, sifted
Instructions:
  • Preheat your oven to 350°F and generously grease only the bottoms of two 8x4-inch loaf pans with cooking spray or shortening.
  • Combine apples, 1 cup brown sugar, buttermilk, oil, and eggs in a large bowl. Gently fold in the rest of the bread ingredients until just combined. Transfer mixture into pans.
  • Bake for 45 to 55 minutes until a toothpick inserted in the center comes out clean. Let them cool for 10 minutes on a rack. Gently loosen the sides of the loaves from the pans, then remove and place them top side up on the cooling rack. Allow them to cool completely, which should take about 1 hour.
  • In a small saucepan, melt butter over medium heat. Add brown sugar and stir until boiling, then reduce heat to low. Boil and stir for 2 minutes. Stir in milk and bring to a boil. Remove from heat and let cool to lukewarm for about 30 minutes.
  • Slowly mix powdered sugar into glaze until well combined. Place saucepan in cold water bath and stir until smooth and desired drizzling consistency is reached. If glaze thickens too much, add milk 1/2 teaspoon at a time or gently heat while stirring. Drizzle over loaves and store tightly wrapped at room temperature for up to 4 days or in the refrigerator for up to 10 days.

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