CINNAMON APPLE QUICK BREAD WITH APPLE CIDER GLAZE
Warm spices, applesauce and a shredded tart apple make this homespun loaf comforting, but the gooey apple-cider glaze makes it stand out. You might want to double the amount of glaze, and drizzle it over ice cream, pancakes or maybe even your morning oatmeal.
Provided by Samantha Seneviratne
Categories snack, quick breads, dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan. In a medium bowl, whisk together flour, baking powder, cinnamon, salt, nutmeg and cloves. In a large bowl, whisk together the oil, applesauce, sugars, eggs and apple.
- Fold the dry ingredients into the wet ingredients until just combined. Transfer to the prepared pan and bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
- Transfer to a rack to cool slightly, then remove the cake from the pan and let it cool completely.
- When the cake has cooled, prepare the glaze: Bring the apple cider to a boil in a small saucepan over medium-high heat. Continue to cook the cider until it has reduced to 1/3 cup, about 10 minutes. Add the butter, confectioners' sugar and salt. Reduce the heat to maintain a simmer and continue to cook the mixture, whisking often, until it has become syrupy and thickened slightly, about 4 minutes. Set aside to cool until it thickens slightly.
- Drizzle the glaze over the cake, and serve.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 15 grams, Carbohydrate 66 grams, Fat 21 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 316 milligrams, Sugar 39 grams, TransFat 0 grams
APPLE CINNAMON SWIRL BREAD
Delicious snack that's big on flavor and low on fat! This isn't a super sweet bread, but the powdered sugar glaze helps to give it just enough extra sweetness.
Provided by Jillian Boberson
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine flour, sugar, baking soda, salt, nutmeg, and cinnamon. Blend together until well combined. Add chopped apple, and mix until apple is evenly distributed and covered with flour.
- In a medium bowl, combine buttermilk, eggs, banana, vanilla, and oil. Mix well, and slowly incorporate into dry ingredients. Gently fold together just until combined.
- In a small bowl, (like how I'm downsizing each time? ;) haha) combine 1/2 cup granulated sugar and 1 tablespoon cinnamon. Mix well.
- In a greased loaf pan (9x3x5), pour 1/4 of the batter, repeat with a second loaf pan. Sprinkle half of the cinnamon swirl mixture over batter; repeat. Cover both pans with remaining batter and swirl a butter knife through to make the marbled appearance.
- Bake for an hour to an hour and 5 minutes, or until golden brown and a toothpick inserted near the center comes out nearly clean. (A little gooey is okay, but if loaves start getting too dark before they're fully baked, cover with aluminum foil).
- For the glaze, mix together milk and powdered sugar and drizzle over cooled bread.
APPLE CINNAMON BREAD
We're confident that anyone who tries this will be thrilled. The bread has a hearty texture and sweet, home-baked flavor, but none of the fat and calories. -Liz Titler, Madison, Ohio
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. In another bowl, whisk eggs, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in apples. Transfer to two greased 8x4-in. loaf pans., For topping, combine flour, sugar and walnuts; cut in butter until crumbly. Sprinkle over batter., Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 200 calories, Fat 7g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 192mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON-APPLE TWIST BREAD
This is bread with a twist - literally. Rolling the filling inside a log of dough (like the start of cinnamon buns), then cutting that log in half and twisting it leaves the filling half in and half out, resulting in a lovely swirled appearance.
Provided by Annacia
Categories Yeast Breads
Time 2h30m
Yield 2 loaves
Number Of Ingredients 18
Steps:
- Manual/Mixer Method:.
- Mix all of the dry ingredients in a large bowl. Note: It's important to distribute the potato flour (or flakes) throughout the dry ingredients so it/they won't clump when the liquid is added. Add the butter, flavoring, egg and milk, then mix until a shaggy dough forms. Let the dough rest for 30 minutes; this resting period allows the flour to absorb the liquid fully, making it easier to knead.
- Knead the dough for about 10 minutes; it should feel slightly sticky and soft. Add a couple of tablespoons of water if the dough feels firm or dry. Place the dough in a greased bowl, turning to coat. Cover the bowl, and let the dough rise until it's almost doubled in bulk, about 1 1/2 to 2 hours. The amount of time this takes will depend on the temperature of your kitchen; yeast works the fastest at about 85°F.
- Bread Machine Method:.
- Place all of the dough ingredients into the pan of your bread machine, program the machine for manual or dough, and press Start. About 10 minutes before the end of the final kneading cycle, adjust the consistency of the dough with additional flour or water, as necessary; it should be smooth and somewhat sticky. Allow the machine to complete its cycle.
- Filling:.
- While the dough is rising, make the filling. Whisk together the sugar, flour, cinnamon. (the filling will be runny, but it will firm up when baked.).
- Toss the grated apples with the lemon juice, then add that to the sugar mixture. Mix well, and set aside.
- Assembly:.
- Gently deflate the risen dough and turn it out onto a lightly floured or greased work surface. Fold it over once or twice to remove the excess gas. Divide the dough in half. Roll the first half into a 10 x 12-inch rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2-inch margin clear of filling along all sides.
- Starting with a long side, roll the dough into a log, sealing the edge. Use a pizza cutter or sharp knife to cut the log in half lengthwise. Place the half-logs, filled side up, side by side on a well-greased or parchment-lined baking sheet. Keeping the filling side up, twist or "braid" the two logs together, working from the center to each end. Pinch the ends together. Repeat with the second piece of dough. Cover the twists lightly, and set them aside to rise for 1 to 2 hours.
- To Make Rolls:.
- Follow the directions above to the point where you've rolled the dough into a log. Repeat with the remaining piece of dough, then cut each log into 1-inch slices. Place the slices cut side up (and down) in well-greased or parchment-lined pans, placing them close together (though not touching) for soft-sided rolls, or about 2 inches apart for crustier rolls. Allow the rolls to rise till they're puffy.
- Baking:.
- Bake the loaves in a preheated 350°F oven for 30 to 35 minutes (or the rolls for 18 to 20 minutes), until they're lightly browned. Check the loaves after 20 minutes and tent with aluminum foil if they're browning too quickly around the edges. Remove the bread from the oven and allow it to cool for about 1 hour before glazing and serving.
- Glaze:.
- Mix together all of the glaze ingredients and drizzle it over the loaves or rolls once they're cool. Yield: 2 loaves or about 24 rolls.
Nutrition Facts : Calories 1700, Fat 27.3, SaturatedFat 15, Cholesterol 155.9, Sodium 1725.3, Carbohydrate 329.1, Fiber 12.4, Sugar 136.1, Protein 35.8
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