Carmel Apple And Pecan Bread Food

CARAMEL-GLAZED APPLE BREAD

Steps:

• Heat oven to 350°F. Grease bottoms only of 2 (8x4-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.

CARAMEL APPLE PECAN BREAD

Steps:

• Preheat oven to 350 F.
• Chop the 1/2 c. of pecans finely, and 1 c. more coarsely. Peel, core and slice the apples and dice them finely.
• Put the sour cream, sugar, eggs and vanilla in a mixer bowl and beat until well combined.
• Mix the flour, baking soda, baking powder and salt together in a small bowl. Add to the sour cream mixture all at once and mix until just blended.
• Fold in the 1/2 c. of finely chopped pecans and the apples.
• Put in a loaf pan and sprinkle the remaining 1 c. of pecans on top.
• Bake for about an hour, until a toothpick inserted in the bread comes out clean.
• Cool on a wire rack, and drizzle caramel sauce over top once the bread is cool.
• Melt the butter in a saucepan over low heat.
• Add the remaining ingredients and bring the sauce to a rolling boil. Cook for 5-7 minutes.
• Remove from heat and let cool to room temperature.
• Drizzle over the bread.

CARAMEL APPLE PECAN BREAD

Steps:

• 1. Preheat oven to 350 degrees
• 2. In a medium bowl, mix by hand the melted butter, sugar, milk, eggs and vanilla until well combined.
• 3. Add flour, baking powder, baking soda and 1 tsp cinnamon and stir until just mixed.
• 4. In a small bowl, add apples (I used gala) caramel, pecans and 1 tsp cinnamon. Mix well.
• 5. Add 1/2 the apple mixture to the batter and stir to combine. Pour into greased loaf pan, I used PAM spray. Add remaining apple mixture to top of batter and gently press into the batter with spatula.
• 6. Bake at 350 degrees for one hour or until toothpick Inserted comes out clean. Let cool 15 to 20 mins in pan. Allow to completely cool before slicing.

CARAMEL APPLE BREAD

Steps:

• In a large bowl, beat the yogurt, sugar, eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to yogurt mixture and beat until just combined. Fold in apples and pecans., Pour into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a small saucepan, bring the brown sugar, butter and milk to a boil, stirring constantly. Cover and cook for 1 minute. Cool slightly. Spread over cooled bread. Let stand for 15 minutes.

CARAMEL APPLE BREAD

Steps:

• Preheat oven to 350F/175C. Grease a 9x5-inch loaf pan.
• In a large bowl mix together flour, baking powder, baking soda, salt, cinnamon, and sugar.
• In a medium bowl whisk the egg, then add oil, vanilla extract and yogurt until combined. Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the chopped apple. Pour the batter into prepared loaf pan.
• Bake for 50-60 minutes until a toothpick inserted into the center of the bread comes out clean. If the top is getting too brown while baking, cover pan loosely with aluminum foil. Allow to cool completely in the pan on a wire rack.
• To make the glaze: In a medium saucepan, mix together sugar, heavy cream, and butter and bring to a boil. Reduce the heat to medium-low and let the mixture simmer for 1-2 minutes, whisking occasionally. Remove saucepan from the heat, and let cool slightly. Add 1 tablespoon powdered sugar and whisk until smooth and combined. Mixture should be thick, if it's still liquid, add another tablespoon until thick but pourable. Spread caramel mixture evenly over the bread.
• Bread can be stored in an airtight container at room temperature for 3 days or in refrigerator for 5 days. Serve at room temperature.

CARAMEL PECANS

Steps:

• Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

APPLE CIDER BREAD PUDDING WITH CARAMEL BOURBON-PECAN SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Combine bread cubes, apples, and raisins in a very large bowl.
• Whisk eggs, brown sugar, vanilla extract, cinnamon, allspice, nutmeg, and salt together in another large bowl until well combined. Whisk in milk and apple cider. Pour mixture over bread mixture, and toss gently using a spatula until evenly coated. Let bread pudding mixture stand for 15 minutes.
• Pour bread pudding mixture into the prepared pan and smooth into an even layer.
• Bake in the preheated oven until puffed and lightly browned and a knife inserted in the center comes out clean, about 45 minutes.
• Remove from the oven and reduce the oven temperature to 325 degrees F (165 degrees C). Let bread pudding cool for at least 15 minutes; pudding will sink slightly.
• Meanwhile, spread pecans on a baking sheet. Bake in the hot oven until lightly browned, about 5 minutes, watching carefully to prevent burning. Remove from the oven and set aside.
• Combine brown sugar, corn syrup, heavy cream, and butter in a large, heavy saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and continue cooking, stirring constantly to prevent burning, until mixture is reduced to 3 cups, 10 to 15 minutes. Remove sauce from heat. Stir in pecans, bourbon, and vanilla extract.
• Serve sauce with bread pudding.