It is finally apple season in New England! I remember taking my kids apple picking–their excitement was a joy to watch. Going apple picking is not just about pulling the apples off trees. There’s fresh pressed cider, cider doughnuts, and sometimes petting zoos and hay rides. The hay ride at our usual farm would go up a steep incline, and we were rewarded with a beautiful view of the red, orange, and golden leaves rolling far into the distance.
Apples are so versatile. They can be eaten fresh, baked, or stewed. They can be made into a sauce, or pressed into cider or juice. They also can be made into jelly, butter, or vinegar. You can make pies, doughnuts, crisps, crumble cakes, and doughnuts. But let’s be real here; they are most delicious when they are coated with caramel, candy sauce, toffee, or nuts.
For baking, it is best to pick an apple with a more crisp texture, such as Granny Smith, Golden Delicious, Honeycrisp, or Empire. If you are making cider, chose between Gala, Fuji, McIntosh, or Honeycrisp. The best apples for applesauce are Cortland, Jonagold, Fiji, or Granny Smith.
By themselves, apples are low in calories and high in fiber, vitamin C, and beta-carotene, the latter of which is found mainly in the peel. Apples also contain boron, which helps prevent osteoporosis and strengthen bones. This fabulous fruit also helps boost estrogen levels in menopausal women, leading to emotional and physiological stability.. And remember, they have no fat, no cholesterol, and no sodium. An apple a day may truly keep the doctor away!
This sweet bread is absolutely outstanding. It is packed with juicy apples, and made into a sweet bread with all the good stuff–brown sugar, vanilla, and cinnamon. The yogurt and eggs make it incredibly moist. Your house will smell so deliciously of cinnamon and apples. Just when you think it can’t get any better than that, it is then topped with a glaze that truly complements this loaf in every way. You now have a scrumptious, cinnamony, brown sugary loaf of pure goodness.
This bread is perfect to prepare for the Jewish Holiday. Happy New Year!
This recipe is courtesy of Sally’s Baking Addiction and will serve 6 to 8 people who will want to come along on your next apple picking outing.
Ingredients for Brown Sugar Glazed Apple Bread:
1/4 cup butter, softened to room temperature
3/4 cup plain yogurt (Greek or regular)
1/3 cup dark brown sugar
2/3 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1 large Granny Smith apple, peeled and diced
1 cup chopped pecans
For the brown sugar glaze:
1 cup dark brown sugar
1/4 cup butter
1/3 cup heavy cream
1/2 cup confectioners’ sugar, sifted
Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F.
Spray a 9 x 5-inch loaf pan with non-stick spray and set aside.
Make the bread:
In a large bowl using a handheld mixer or stand mixer fitted with the paddle attachment, beat butter, yogurt, brown sugar, and granulated sugar on medium speed until creamed, about 2 to 3 minutes.
Add the eggs, one at a time, beating well after each addition.
Scrape down the sides of the bowl as needed.
Add the vanilla and beat on medium speed until everything is combined, about 2 full minutes.
Remove the bowl from the mixer if using a stand mixer.
Set aside.
In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together.
Using a large spoon or rubber spatula, slowly mix the dry ingredients into the wet ingredients.
Slowly stir everything together until no more flour pockets remain.
The batter will be thick, but do not overmix it.
Fold in the chopped apple and 2/3 cup of the pecans.
Spoon into the prepared loaf pan and bake for 55-65 minutes, making sure to loosely cover the loaf with aluminum foil halfway through to prevent the top from getting too brown.
The loaf is done when a toothpick inserted in the center comes out clean.
Allow the loaf to cool completely in the pan on a wire rack.
Make the glaze:
Combine the brown sugar, butter, and heavy cream in a medium saucepan over medium heat.
Bring to a boil, stirring the mixture often.
Allow to boil for 1 minute, then turn the heat down to low and allow to simmer for 1 minute.
Remove from the heat and whisk in the confectioners’ sugar.
Add the remaining 1/3 cup of pecans.
Allow to cool for 3 minutes then spoon over bread while it is still warm.
The bread stays fresh in an airtight container at room temperature for up to 5 days and in the refrigerator for up to 7 days.
Serve warm or cold.
It’s that simple!
