Caramel Apple Bread With Coconut Topping Recipe
Servings: 8
Ingredients
- 3/4 c. granulated sugar
- 1 lrg egg
- 1 c. applesauce
- 1/2 c. melted butter or possibly margarine - (1/4 lb)
- 1 Tbsp. vanilla
- 1/4 c. brown sugar - (firmly packed)
- 2 c. all-purpose flour
- 2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp grnd cinnamon
- 1/4 c. sweetened shredded dry coconut
Directions
- In an 8- to 10-inch nonstick frying pan over high heat, shake and tilt 1/2 c. granulated sugar till melted and amber-colored, about 4 min; be careful not to burn. At once, pour warm caramel onto a 12-inch foil square on a flat surface. When caramel is cold sufficient to handle, peel off foil. Break caramel into chunks and put in a heavy plastic food bag. With a rolling pin or possibly mallet, crush till largest chunks are about 1/4 inch.
- In a large bowl, combine egg, applesauce, 1/4 c. butter, vanilla, and brown sugar. With a mixer on medium-high speed, beat till well blended. Stir in flour, baking pwdr, baking soda, salt, and cinnamon; beat just till proportionately moistened. Stir in caramel.
- Scrape batter into a buttered 4 1/2- by 8 1/2-inch loaf pan (about 6 1/2-c. capacity) or possibly equally into 2 buttered loaf pans, each 3 1/2 by 7 1/4 inches (about 3-c. capacity).
- Set pan on a sheet of foil placed on oven rack (to catch topping drips). Bake in a 350 degree oven till bread is hard when pressed in the center, about 40 min for 6 1/2-c. pan and 30 min for 3-c. pans.
- Meanwhile, in a small bowl, mix coconut with remaining 1/4 c. granulated sugar and 1/4 c. butter. When bread is hard to touch, spread mix proportionately over warm loaf or possibly loaves. Continue to bake till coconut topping is proportionately brown, 15 to 20 min. Run a thin-bladed knife between bread and pan sides. Let bread cold in pan on a rack for about 10 min, then invert to release bread. Turn loaf rounded-side up on rack. Let cold about 10 min. Slice to serve hot or possibly at room temperature.
- This recipe yields 1 loaf (about 1 3/4 lbs) or possibly 2 loaves (about 3/4 lb each); 8 to 10 servings.
- Comments: As the bread bakes, the caramel chunks in the batter soften to create sweet lumps throughout. If making up to 1 day ahead, cold, wrap airtight, and store at room temperature; freeze to store longer.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 8 servings | |
| Calories 345 | |
| Calories from Fat 113 | 33% |
| Total Fat 12.89g | 16% |
| Saturated Fat 7.92g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 560mg | 23% |
| Potassium 85mg | 2% |
| Total Carbs 53.3g | 14% |
| Dietary Fiber 1.3g | 4% |
| Sugars 28.7g | 19% |
| Protein 4.23g | 7% |
