For most of my life, I had a serious dislike for fall. Not because of the season itself, but rather because it meant that winter was right around the corner. As I’ve grown older, I’ve come to enjoy fall a bit more. It’s the season of my wedding anniversary and my husband’s birthday, plus there is something cozy and comforting about it.
While I know I’m jumping the seasonal gun a little bit (it is 80+ degrees in Chicago today), I feel as though this bread is another thing that could fall into the “things I like about fall” category. Taking a cue from the ever popular caramel apple, this bread is sweet and delicious. Add in some nuts, cinnamon and nutmeg (what says fall more than nutmeg?) and you’ve got a serious contender for fall favorite.
Caramel Apple Bread
Slightly adapted from Pass the Sushi
What you need:
For the bread:
- 1 granny smith apple, peeled, cored and chopped into small pieces
- 1/2 cup packed brown sugar
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 2 eggs, lightly beaten
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/3 cup chopped pecans, toasted
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
For the glaze:
- 2 tablespoons unsalted butter
- 1/4 cup packed brown sugar
- 1 tablespoon milk
- 1/2 cup powdered sugar, sifted
How you do it:
- Pre heat the oven to 350 degrees.
- In large bowl, stir together apples, 1/2 cup brown sugar, buttermilk, oil and eggs. Add the remaining bread ingredients and stir until everything is moistened. Transfer batter to a prepared metal loaf pan and bake for approximately 45 minutes or until the top is brown and a tester inserted into the middle comes out clean.
- Let bread rest for 10 minutes before removing from pans. Once removed, let the bread cool on a cooling rack for at least an hour.
- Meanwhile, in a small saucepan, melt the butter over medium heat. Stir in 1/4 cup brown sugar and heat until boiling, stirring constantly. Reduce heat to low, add milk, then slowly increase the heat until boiling again. Remove from heat and stir in powdered sugar. Let glaze cool slightly before liberally drizzling over cooled bread (use as much glaze as you’d like — I used about three-fourths of it).