APPLE-ALMOND-RAISIN QUICK BREAD WITH BROWN BUTTER GLAZE
Top this moist fruit-and-nut loaf with an easy brown butter icing.
Provided by Food Network Kitchen
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the raisins and almonds and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- When the bread is cool, stir the confectioners' sugar and milk together in a small bowl. Put the butter in a small pan over low heat and cook until brown. Whisk the brown butter into the sugar mixture until smooth. Use immediately.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
APPLE BUTTER BREAD
The wonderful taste of apple butter in a very easy to make bread. Your family will love it!
Provided by Bruce Stone
Categories Bread Quick Bread Recipes
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 8x4x2-inch loaf pan.
- Mix flour, baking soda, baking powder, salt, nutmeg, and cloves in a bowl.
- Beat the butter and sugar with an electric mixer in a separate large bowl until smooth. Add the egg and apple butter; continue beating until smooth. Mix in the flour mixture until just incorporated. Fold in the raisins and walnuts; mixing just enough to evenly combine. Pour into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 411.3 calories, Carbohydrate 70 g, Cholesterol 43.6 mg, Fat 13.5 g, Fiber 2.2 g, Protein 4.9 g, SaturatedFat 5.6 g, Sodium 365.4 mg, Sugar 46.3 g
APPLE BUTTER BREAD
I found this through my electric co-op magazine and boy am I ever glad I did. Truly a nice moist quick bread. The key to this bread is obtaining a dark, rich apple butter - the darker the better for flavor. I used White House Apple Butter which was wonderful and outside of my mom's fresh homemade apple butter it is the best I've tried. I hope you enjoy this recipe as much as my family.
Provided by HokiesMom
Categories Quick Breads
Time 1h10m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, combine the apple butter, cinnamon and cloves.
- Whisk in the water, then oil, then brown sugar, then the eggs (not all together). Mix until smooth.
- Sift together (important so you don't get white lumps in your dark bread), flour, baking soda and salt. Then combine with the apple butter mixture and mix until smooth.
- Pour into a greased 9-inch loaf pan or 3 to 4 mini-loaf pans.
- Bake at 350F for 65-70 minutes for the 9-inch pan or 45-50 minutes for the mini-loaves.
- Let stand for 10-15 minutes to cool slightly before removing from the pans and letting cool completely on a wire rack.
APPLE BUTTER ALMOND BREAD
Like the Random Bars, this was a case of "OMG the fridge died and everything is thawed" turning into a delicious, moist quickbread, which turned into an impromptu donation to my hairstylist's place!
Provided by YummySmellsca
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350F, grease a loaf pan.
- In a large mixing bowl combine brown sugar, honey, apple butter, almond butter, egg replacer and almond milk until well blended.
- Add the flours, baking soda, baking powder, salt, and spice, stir in until just mixed.
- Fold in almonds and half the cereal.
- Spread in the prepared pan and top with remaining cereal.
- Bake for 60 minutes, or until tests done.
Nutrition Facts : Calories 241.2, Fat 5.8, SaturatedFat 0.5, Sodium 301.7, Carbohydrate 45.5, Fiber 4, Sugar 24.9, Protein 5.2
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- In a small microwave-safe bowl, heat the coconut oil in 15-second bursts, just until it melts. Set aside to cool to room temperature.
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a 9x5-inch baking pan with nonstick spray. Line the pan with parchment paper so that the paper overhangs both sides, then lightly coat with spray again.
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- Preheat your oven to 350 degrees F and lightly coat a 8x4-inch loaf pan with baking spray. Set aside.
- Spread the walnuts in a single layer on an ungreased baking sheet. Place in the oven and bake until toasted and fragrant, about 8 to 12 minutes, stirring once throughout. DO NOT WALK AWAY during the last few minutes and set a timer. Nuts love to burn the very moment you stop watching. Transfer to a cutting board. Once cool enough to handle, roughly chop and set aside.
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