Bread Recipes
Caramel-Apple Bread with Shredded Coconut Topping
As the bread bakes, the caramel chunks in the batter soften to form sweet lumps throughout.
Yield: 1 loaf (about 1 3/4 pound) or 2 loaves (about 3/4 pound each); 8 to 10 servings
Ingredients
- 3/4 cup granulated sugar
- 1 large egg
- 1 cup applesauce
- About 1/2 cup (1/4 pound) melted butter
- 1 tablespoon vanilla extract
- 1/4 cup firmly packed brown sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup sweetened shredded dried coconut
Instructions
- In an 8 to 10 inch nonstick frying pan over high heat, shake and tilt 1/2 cup granulated sugar until melted and amber-colored, about 4 minutes; be careful not to burn. At once, pour hot caramel onto a 12 inch foil square on a flat surface.
- When caramel is cool enough to handle, peel off foil. Break caramel into chunks and put in a heavy plastic food bag. With a rolling pin or mallet, crush until largest chunks are about 1/4 inch.
- In a large bowl, combine egg, applesauce, 1/4 cup butter, vanilla extract and brown sugar.
- With a mixer on medium-high speed, beat until well blended.
- Stir in flour, baking powder, baking soda, salt, and cinnamon; beat just until evenly moistened.
- Stir in caramel.
- Scrape batter into a buttered 4 1/2 x 8 1/2 inch loaf pan (about 6 1/2 cup capacity) or equally into 2 buttered loaf pans, each 3 1/2 x 7 1/4 inches (about 3 cup capacity).
- Set pan on a sheet of foil placed on oven rack (to catch topping drips).
- Bake in a 350 degrees F oven until bread is firm when pressed in the center, about 40 minutes for 6 1/2-cup pan and 30 minutes for 3-cup pans.
- Meanwhile, in a small bowl, mix coconut with remaining 1/4 cup granulated sugar and 1/4 cup butter.
- When bread is firm to touch, spread mixture evenly over hot loaf or loaves.
- Continue to bake until coconut topping is evenly brown, 15 to 20 minutes.
- Run a thin-bladed knife between bread and pan sides. Let bread cool in pan on a rack for about 10 minutes, then invert to release bread. Turn loaf rounded side up on rack. Let cool about 10 minutes.
- Slice to serve warm or at room temperature.
Notes
If making up to 1 day ahead, cool, wrap airtight, and store at room temperature; freeze to store longer.
Nutrition
Per serving: 294 cal., 34% (99 cal.) from fat; 3.4 g protein; 11 g fat (6.7 g sat.); 46 g carbo (1.1 g fiber); 330 mg sodium; 47 mg chol
Attribution
Source: Sunset magazine