Thursday, May 7, 2015

Baking I Apple Cinnamon Bread with Brown Sugar Glaze




One of the things that my sister loves to do when she comes over, is to grab a cookbook off the shelves, and fall asleep while reading it. She says its a great de-stresser. She says it gives her happy dreams. In reality, though, what it gives her are serious cravings.

So the morning after she picked out this book, all she could do was talk about the apple cinnamon bread she'd found while thumbing through Sally's Baking Addiction. And not only did she want to eat it, she wanted to bake it herself as well.



So bad was her craving, that it drove her to pick up apples on her way back home and then ofcourse she never had the time to bake this lovely loaf. 

This was the same time as my mother was getting her knee replacement surgery. Between little sleep and borderline exhaustion we were both in need of something sweet and something cakey. And then this loaf was baked. 

I did only minimal fiddling with the recipe and I loved how evenly it baked. I didn't bother peeling the apples because I thought it would just add to the fibre content  but didn't realise it would turn green on baking. It didn't alter the taste, just became this strange green shade. But really that's a-ok. 

The apple cinnamon bread lasted for a few days. It kept moist and was great as a dessert and as a breakfast option. And since the apples are only three, you can make this when the fruits not in season.





Apple Cinnamon Bread with Brown Sugar Glaze
Adapted from Sally's Baking Addiction. Available in India, US and UK

Ingredients 

For the bread:
¼ cup butter
¾ cup yogurt
⅓ cup brown sugar
2/3 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups flour
½ teaspoon baking soda
2 teaspoons baking powder
½ tsp
2  teaspoon ground cinnamon
½ cup almonds
3 apples

For the glaze:
¼ cup butter
⅓ cup heavy cream
¾ light brown sugar
½ cup  powdered sugar

Method.

1. First, preheat your oven to 175°C/350°F (standard oven setting) and line a 25x12-cm (or 10x5-inch) loaf pan with baking parchment. You could also butter it or spray it with non-stick spray, but I always prefer lining my pans with parchment paper.
2. Combine the butter, yogurt, dark brown sugar and granulated sugar in a large bowl. Using a handheld mixer fitted with the whisk attachments beat the ingredients together until the sugar has dissolved and the mixture is smooth. Scrape the sides of the bowl with a rubber spatula and mix for another few seconds.
3. Add the eggs one at a time, mixing well after each addition (again, scraping the bowl with a rubber spatula every now and then). Add the vanilla and mix briefly until combined.
4. Stir together the flour, baking soda, baking powder, salt and cinnamon in a separate bowl, then add the dry ingredients to the wet ingredients. Stir together with a rubber spatula until roughly mixed, then mix briefly (only a few seconds) with the mixer until smooth. Scrape the sides of the bowl, then mix for another few seconds.
5. Finally, fold in the chopped almonds and diced apple.
6. Spoon the batter into the prepared pan and bake for 60 minutes, or until a tester inserted in the center of the loaf comes out clean. After 30 minutes of baking time, cover loosely with aluminum foil to prevent the top from browning too much. Allow to cool to room temperature in the pan on a wire rack.
7.As the loaf cools, make the glaze. Combine the butter, cream and light brown sugar in a small saucepan and heat over medium-high heat, stirring until the sugar has dissolved and the butter has melted. Crank up the heat and allow to come to a boil, stirring frequently. Cook for 1 minute, then crank down the heat to low and allow the glaze to simmer for another minute.
8. Take the glaze off the heat and whisk in the powdered sugar. Allow to cool for 5 minutes before spooning it over the bread. I took the bread out of the pan before I glazed it. Leave to cool and harden. Glaze is best once hardened. Bread will keep in an airtight container for up to 5 days. Enjoy!

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