This Mini Caramel-Glazed Honey Crisp Apple Bread is full of fall flavors with the used of Honeycrisp apples, brown sugar, buttermilk and caramel glaze.
Apple made their big iPhone 5 announcement today.
And while I will probably drink the Kool Aid so to speak as my phone is up for renewal I am unhappy about one thing.
My phone case.
I love my phone case.
It came from Japan from a friend.
It’s Hello Kitty and I love it for the fact that it’s cute.
And the fact that it drives my husband crazy that almost everywhere we go someone compliments me on it.
Yes this is clearly #whitegirlproblems that mean nothing in the grand scheme of things. 😛
Other #whitegirlproblems this week were the ladies complaining that the snack bar at soccer yesterday didn’t have premium coffee.
Umm.
Or the woman complaining that her husband bought her yoga pants from Costco instead of Lululemon.
How dare he!
Maybe he was trying to hint to you that you didn’t need $120 yoga pants for yoga that you don’t go to.
Pumpkin Spice Lattes are out…and that means their waistline will expand.
You could just not go.
And someone complaining that my wedding date was too close to their wedding date.
Get over it.
One thing to not complain about is this bread.
I saw This Mini Caramel-Glazed Honey Crisp Apple Bread first over at my site designer’s blog Pass the Sushi and decided I needed to go there.
I had the apples after all so why not.
That and I love a little boiled caramel glaze! I chose to use Honeycrisp apples as they are my favorite in the apple world.
I went with the mini loaves and instead of milk used apple cider in my glaze.
It’s quite tasty and a great way to get you fruit in for the day. 🙂
P.S. It’s a great day to order my cookbook.
Want more recipes? Try these:
Brown Sugar Apple Cinnamon Babka
Apple Cinnamon Buttermilk Bread
Mini Caramel-Glazed Honey Crisp Apple Bread
Ingredients
- 1½ cups shredded peeled apples (I used Honeycrisp), mine were very juicy and I rang out some of the juice
- 1½ cups brown sugar, loosely packed
- ½ cup buttermilk
- ½ cup vegetable oil
- 4 large eggs
- 3 cups All-Purpose flour
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. salt
- 1 tsp. ground nutmeg
- Glaze:
- 2 tablespoons unsalted butter
- ¼ cup packed brown sugar
- 1 tablespoon apple cider
- ½ cup powdered sugar, sifted
Instructions
- Heat oven to 350°F.
- Spray three mini pans (5.75L x 3.25W x 2.25H inches) with baking spray.
- In large bowl, stir together apples, 1½ cups brown sugar, the buttermilk, oil and eggs.
- Stir in remaining bread ingredients just until dry ingredients are moistened.
- Pour into pans (each pan takes 4 regular size ice cream scoops).
- Bake 30-35 minutes or until a 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.
- For the Glaze:
- In 1-quart saucepan, melt butter over medium heat.
- Stir in ¼ cup brown sugar.
- Heat to boiling, stirring constantly; reduce heat to low.
- Boil and stir 2 minutes.
- Stir in cider.
- Heat to boiling; remove from heat.
- Cool to lukewarm, about 30 minutes.
- Gradually stir powdered sugar into glaze mixture.
- Place saucepan of glaze in a bowl of cold water.
- Beat with spoon until smooth and thin enough to drizzle.
- If glaze becomes too stiff, stir in additional cider, ½ 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.
kita says
I loved my last phone case too and was rather unwilling to upgrade my phone, then it went for a quick swim in a pond and well…. yeah.
This makes me want to whip up another batch of that apple bread! It’s been a while since I’ve had it. Lovin’ your thick glaze. 😀
Laurie says
Love these! And I actually have honeycrisps on hand. 🙂
amanda @ fake ginger says
No joke, I’ve been trying to work up the energy to make this for a week now! I loved it when Kita posted it and I love it even more now!
hobby baker says
Aghhh! You’re the second person torturing me today with wonderful, caramel glazed, fall feeling goodies. Drool.
And bridezilla can go soak her head.
Kate says
I am totally with you on the phone case, mine doubles as a wristlet wallet so I’m going to have to get a wallet too. There are much worse problems in the world, but still…
Rosa says
Mmmhhh, I love that luscious and generous frosting. Lovely breads! Wonderfully seasonal…
Cheers,
Rosa
Chewthefat says
The glaze looks amazing and I love how you incorporate brown sugar rather than just use standard powdered sugar.
I do yoga but wear gym shorts and running clothes while doing it. My yoga teacher buys her yoga pants and Costco, because she can’t afford Lululemon on a yoga teacher’s salary.
Becca - Cookie Jar Treats says
Your phone case sounds cute 🙂 Have you seen those really obnoxious/seriously overdone phone cases? You know the ones that are 100% bedazzled and have like 2 inch teddy bears protruding from the back. My goodness, how can someone carry that?
Anyways, I have fallen in love with the frosting It looks amazing!
Monique says
I just made this exact dessert..The photos done and post half drafted:)
I buy my yoga clothes at Costco:) My daughter bought me Lululemon leg warmers..Most of her wardrobe is Lululemon:)
Monique says
Mine was the BC one from another blogger though..sorry just checked and I had no cider Vinegar in the glaze~
Peabody says
@monique -it’s just apple cider not apple cider vinegar
Cookbook Queen says
This looks too amazing NOT to try!!
Erin says
People are way too concerned with the label on their clothing.
Annamaria @ bakewelljunction says
Honeycrisps are my favorite apple to bake with. They have a great flavor and after baking they impart such a lovely scent.
Wendy says
I made these yesterday and we enjoyed a slice (or two) for dessert. Very good! Thanks. 🙂
Diane says
The directions call for one cup of brown sugar instead of the 1 1/2 cups listed in ingredients. When I mixed the bread, I only used 1 cup as directed and the bread turned out good. But would have been so much better had I used the whole amount listed in the ingredients. It also makes more than the three little pans. I plan on baking this again this fall. Loved the glaze.
Christina @ This Woman Cooks! says
I love the glaze!
Casey says
Hello,
FIrst I have to say I absolutely love your blog, so much fun! I was wondering if you thought that it would be okay to freeze one of the loaves.. I am hoping to make a loaf or two for an upcoming pot luck at work but would love to save one for my husband who is away doing training. Do you think the bread would hold up or am I better off just giving the left overs to a neighbor and trying again when he comes home?
Thanks!
Casey
Peabody says
@Casey- if you don’t glaze it then it should freeze fine.
Jami says
Can you use 2 regular bread pans instead of the 3 mini? It would just need longer cook time right?
Peabody says
@jami- it probably won’t go in two regular…won’t be enough batter
Meir says
I doubled the recipe and was able to fill two medium loaf pans (9.8 x 5.4 x 2.6 inches), and made 8 cupcakes with the extra batter. I read that doubling a recipe doesn’t mean you need to double the baking soda/powder, so I only added one extra teaspoon of baking soda. The two loaves were done after 55 minutes and the cupcakes were done after 25 minutes.
Marci says
Have you ever made the glaze a day in advance? If so, does it keep well for say the next day?
Peabody says
I have not made the glaze a day in advance, sorry.