If pumpkin is a seasonal thing, and you have had Halloween candy out for 3 weeks, what the heck are you waiting for? I was told pumpkin is a seasonal item and the local grocery store will be receiving it closer to the season. The store is currently decorated with hay bales and fake pumpkins everywhere. Not to mention the 3 aisles devoted to ‘fall’ themed house stuff, like pumpkin shaped cake pans, pumpkin printed table linens, and pumpkin scented candles…. >.> No one could tell me what season exactly that they would be getting the pumpkin though. Made me giggle.
Lucky for me I wasn’t planning on using the pumpkin today – just wanted to start stocking up.
I planned on just using the caramel-glaze from this recipe on another bread but decided to make the whole thing. The batter tasted delicious. Hopefully the finished product is as good.
Caramel-Glazed Apple Bread
from Betty Crocker, cuz she knows what guys want.
Do they still use that slogan?
- 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 AP 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
Heat oven to 350°F. Grease bottoms only of 2 (8×4-inch) loaf pans with cooking spray or shortening.
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.
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.
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.
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.
I had to include this picture because Marble (the dog) is in the background and I didn’t realize it until I went to post the picture. it had be cracked up.
I would like to say a huge thank you to all my comment leaving buddies lately. It really does make my day when I get feedback on the recipes, topics and site in general. I cry myself to sleep at night on the days that there is no internet love. Ok, it’s no where near that bad, but I do smile every time I get a comment. Heck, I smile because I get spam, figure it means I’m doing something right. So thank you everyone! I really appreciate it!