Caramel-Apple-Ginger Bread

By cheeserohan

Ingredients

• Bread:
• 1 3/4 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon 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 teaspoon light corn syrup
• 1/2 teaspoon grated fresh ginger

Preparation

Step 1

1. Heat oven to 350F. Spray 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 minute 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 to 60 minutes or until wooden skewer inserted incenter comes out clean but slightly moist. Cool in pan on wire rack set over sheet of waxed paper 10 minutes.

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