Thursday, January 9, 2014

Apple Butter Bread


I know I'm supposed to be eating kale and juicing and cutting back for the New Year but to tell you the truth I'm actually riding 2014 in on a wave of caramel.  You've no doubt seen this and this where I made good use of my homemade caramel sauce.  But to spit my best efforts and those of my husband (he puts it on everything) I still had some left.  

And this left-over caramel just happened to coincide with me finding a cache of old Country Home magazines.  One of them had an  intriguing recipe for Apple Cherry Pie loaves, (I even found the recipe on the interwebs).  Well, I started hatching an idea right then and there.  I was fresh out of applesauce but I did have a jar of apple butter I had purchased for a cookie recipe that I never got to make for Christmas (maybe next year).

There was one more piece of the puzzle that makes this bread such a stand out.  The unmade recipe that left me with apple butter also left me with a load of pecans.  Earlier in the week I got an itching to just sugar and spice them up.  Bingo, a recipe is born!   I've included links for caramel and spiced pecans if you don't happen to have any left over!

apple butter bread with caramel and spiced pecan streusel

2 & 1/2 cups unbleached AP flour
2 teaspoons baking powder
2 teaspoons cinnamon
2 large eggs
1 & 1/4 cup raw cane sugar
1 cup apple butter
1/2 cup vegetable oil
1 cup raisins (plump for a minute in hot water and drain)
spiced pecan streusel (recipe follows)
1/4 cup caramel

Preheat oven to 350 degrees.  Butter and flour a 4 by 8 inch loaf pan.  In a large bowl whisk together flour, baking powder and cinnamon.  In a smaller bowl whisk together eggs, sugar, oil and apple butter. 

Add liquid to dry mix and stir just to combine.  Fold in drained raisins.  Pour into prepared pan.  Top with streusel.  Bake for 35-45 minutes or until cake tester comes out clean. Cool cake on wire rack for 5 minutes before removing from pan.  Cool an additional 5 minutes before pouring caramel over top.  (To get caramel to pouring consistency microwave on low for 30 seconds or so.)

spiced pecan streusel

1/2 cup unbleached AP flour
1/4 cup packed brown sugar
1/4 cup melted butter
1/4 cup spiced pecans

Combine all ingredients in a medium bowl.  refrigerate until ready to use.




  
Print Friendly and PDF

No comments:

Post a Comment