Apple Bread

Tuesday, November 06, 2012
 I'm committed to the apple.  I've tried it in every form, but I have to say-there is nothing like apples and bread.  I found this recipe at passthesushi and it reminds me so much of banana bread, minus the banana, add an apple.  I knew it would be a success when it almost didn't make it to the pan because the batter was so delicious.  The recipe says it can be stored in a fridge for up to 10 days....uhhh...who are these people?  If it makes it ten hours in your house we probably aren't compatible as friends.  It's bread.  Thus, manna from heaven. 
And now....the recipe for this fall's edition of manna. 
Apple Bread Recipe
Bread:  3/4 c. shredded, peeled apples (1 large), 1 c. packed brown sugar, 1/4 c. buttermilk, 1/4 c. vegetable oil, 2 eggs, 1 1/2 c. flour, 1/4 c chopped pecans, 1 t. baking soda, 1 t. cinnamon, 1/2 t. salt, 1/2 t. nutmeg. 
Glaze:  1 t. butter, 1/8 c. packed brown sugar, 1/2 T. milk, 1/4 c. powdered sugar
1.  Heat oven to 350°F. Grease bottom of  8×4-inch loaf pan.
2.  Mix apples, 1/2 cup brown sugar, buttermilk, oil, and eggs. Stir in remaining bread ingredients just until dry ingredients are moistened.
3.  Place in pan and bake 45 min,  Cool for an hour. 
4.  In saucepan, melt butter over medium heat, stir in 1/8 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk and heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.  Slowly add powdered sugar.  Place pan in bowl of cold water. Beat with spoon until smooth and thin enough to drizzle. If glaze is too stiff, stir in more milk, 1/2 teaspoon at a time, or heat over low heat, stirring constantly. Drizzle glaze over loaves. Wrap and store at room temperature up to 4 days, or refrigerate up to 10 days.  (I have a secret, I just mixed the glaze ingredients without the heating and cooling.  It was less thick, but delicious all the same if you are in a rush.)

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