Caramel Apple Ginger Bread

By JanetLynn198

This quick bread combines the best seasonal flavors into one beautiful (and irresistible) loaf. It’s studded with sweet-tart apples and spicy-sweet crystallized ginger and topped with a buttery ginger-spiked caramel glaze.

PER SLICE: 365 calories, 17.5 g total fat (5.5 g saturated fat), 3.5 g protein, 50 g carbohydrate, 55 mg cholesterol, 175 mg sodium, 1 g fiber

Ingredients

• BREAD
• 1 3/4 cups all-purpose flour
• 2 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup packed light brown sugar
• 1/2 cup canola oil
• 1/2 cup sour cream
• 2 eggs
• 1 1/2 cups finely chopped peeled apples (Braeburn, Gala or Honeycrisp)
• 1/3 cup finely chopped crystallized ginger
• GLAZE
• 1/2 cup packed light brown sugar
• 1/4 cup unsalted butter, cut up
• 1/4 cup heavy whipping cream
• 1 tsp light corn syrup
• 1/2 tsp grated fresh ginger

Details

Servings 12
Adapted from CookingClub.com

Preparation

Step 1

1 Heat oven to 350F. Spray a loaf pan with cooking spray. Line with parchment paper, allowing paper to extend over sides. Spray paper with cooking spray. Whisk flour, cinnamon, baking powder, baking soda and salt in large bowl.

2 Blend 1 cup brown sugar, oil, sour cream and eggs in blender 1 min or until smooth. Make a well in center of flour mixture. Pour in egg mixture; whisk until moistened. Stir in apples and crystallized ginger; spoon into pan.

3 Bake 55-60 mins or until wooden skewer inserted in center comes out clean but slightly moist. (Internal temperature should read 210F.) Cool in pan on wire rack set over sheet of waxed paper 10 mins.

4 Meanwhile, bring all glaze ingredients to a boil in small saucepan over medium-high heat, stirring constantly. Boil 1 min, stirring occasionally. Cool slightly.

5 Remove bread from pan; remove parchment. With wooden skewer, poke holes in top of bread every inch, inserting skewer all the way through bread. Spoon 1/4 cup of the warm glaze over hot bread, allowing glaze to seep into holes. Cool completely on wire rack.

6 Gently warm remaining glaze just until spreadable. Spoon over bread, allowing glaze to drip down sides. Let stand until set.