Mini Caramel Glazed Apple Bread

I didn't get to my giveaway yet. I've been sick, just a cold, but still feeling yucky and have to push through it for classes, studying and my internship. I have several posts in the works (okay, in my head), but I'll have to catch up later. As as I post this, I'm watching the BYU-UofU game! Go, Cougars!!!

 

I made some mini loaves of this moist, easy quick bread to give to the ladies I visit teach and I still had lots extra. Culinary Concoctions by Peabody had this on their website and the photos made me drool! Great fall recipe, but I'll be making it year-long! 

 

Mini Caramel Glazed Apple Bread

 

1 1/2 c. shredded peeled apples
1 1/2 c. brown sugar, loosely packed
1/2 c. buttermilk
1/2 c. vegetable oil
4 large eggs
3 c. flour
2 t. baking soda
2 t. ground cinnamon
1 t. salt
1 t. ground nutmeg

Glaze:
2 T. unsalted butter
1/4 c. packed brown sugar
1 T. apple cider
1/2 c. powdered sugar, sifted

Preheat 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, 1 1/2 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 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 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 bowl of cold water. Beat with spoon until smooth and thin enough to drizzle. If glaze becomes too stiff, stir in additional cider, 1/2 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.