Monday, May 14, 2012

Mini Apple-Cinnamon Loaves with Glaze

I buy apples all year long. My oldest daughter loves them so much that her friends give them to her. She eats them all the time. So, I always have them in the house and I really should cook with them more. I tend to only bake with apples in the fall when we have an abundance of them. I guess that trend may just change especially since this recipe.
This week's pick on Project Pastry Queen was by Emily of A Gilt Nutmeg. My family loved them. My husband doesn't like nuts so some loaves were nut free. The original glaze is suppose to have Calvados in it but there were no nips available and I didn't want to have a large bottle when only 1 Tbsp was needed. My family liked the apple juice substitute. I purchased a can of frozen apple juice. I let it defrost in the refrigerator. After opening, I used 1 Tbsp of the concentrate for this recipe and then made a pitcher of apple juice for the kids.
Mini Apple-Cinnamon Loaves with Apple Juice Glaze
Bread:
1 cup pecans, chopped (optional)
1 1/4 cups vegetable oil
2 cups sugar
2 eggs
1 tsp vanilla
3 cups all purpose flour
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp baking soda
1 tsp salt
3 cups apples, peeled, cored, and diced
Glaze (recipe below)

Directions:
  1. Preheat oven to 350 degrees F.
  2. Arrange the nuts on a baking sheet in a single layer and toast for about 7 minutes or until golden brown.
  3. Grease 5 (6"x4"x2") mini loaf pans with cooking spray.
  4. In a large bowl, whisk together the oil, sugar, eggs, and vanilla.
  5. In a separate bowl, mix the flour, cinnamon, nutmeg, baking soda, and salt.
  6. Stir the flour mixture into the oil mixture until incorporated.
  7. Fold in the apples and pecans.
  8. Fill the loaf pans with batter about three quarters of the way to the top.
  9. Bake the bread for about 50 minutes or until a toothpick inserted into the middle of the bread comes out clean.
  10. Allow the bread to cool for 10 minutes before moving them onto a cooling rack. 
  11. Spoon the glaze over each bread.
Glaze:
1/4 cup unsalted butter
1/3 cup brown sugar, firmly packed
1 Tbsp agave syrup
1 Tbsp apple juice concentrate

Directions:
  1. Melt the butter, brown sugar, syrup, and apple juice over medium heat.
  2. Simmer the mixture for 2 minutes or until it thickens slightly.
  3. Spoon the warm glaze over the loaves of bread.
  4. Allow the glaze to cool for at least 1 hour.
Recipe adapted from The Pastry Queen.
Did you already know...
-Calvados is an apple brandy.
-It is traditionally drank after dinner.
-There are many different Calvados brands available and they are ranked like cognac.

1 comment:

Print