- 1 1/2 cups shredded peeled baking apples
- 1 cup packed brown sugar
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 4 eggs, lightly beaten
- 3 cups All purpose flour
- 1/2 cup chopped pecans
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
Glaze
- 2 tablespoons butter
- 1/4 cup packed brown sugar
- 1 tablespoon milk
- 1/2 cup powdered sugar, sifted
Preparation
Heat oven to 350 F. Grease bottoms of 2 (8x4 inch) loaf pans with cooking spray.
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. Col to lukewarm, about 30 minutes.
Gradually stir powered 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 teaspoons at a time, or heat over low heat, stirring constantly. Drizzle glaze over loaves. Wrap tightly and store at room temperature up to 4days, or refrigerate up to 10 days.
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