From Winter 2011 Cooking Club magazine. "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.

Still searching for what to cook ?

Name: Caramel-Apple-Ginger Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 3/4 cups All purpose flour; 2 teaspoons Cinnamon ground; 1 teaspoon Baking powder; 1/2 teaspoon Baking soda; 1/4 teaspoon Salt; 1 cup Light brown sugar packed; 1/2 cup Canola Oil; 1/2 cup Sour cream; 2 Eggs; 1 1/2 cups Apples (Braeburn, Gala, or Honeycrisp) finely chopped, peeled; 1/3 cup Crystallized Ginger finely chopped; 1/2 cup Light brown sugar packed; 1/4 cup Unsalted butter cut up; 1/4 cup Heavy whipping cream; 1 teaspoon Light Corn Syrup; 1/2 teaspoon Fresh ginger grated

Find the most delicious recipes here

INGREDIENTS

Bread
1 3/4 cups All purpose flour
2 teaspoons Cinnamon ; ground
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Light brown sugar ; packed
1/2 cup Canola Oil
1/2 cup Sour cream
2 Eggs
1 1/2 cups Apples (Braeburn, Gala, or Honeycrisp) ; finely chopped, peeled
1/3 cup Crystallized Ginger ; finely chopped
Glaze
1/2 cup Light brown sugar ; packed
1/4 cup Unsalted butter ; cut up
1/4 cup Heavy whipping cream
1 teaspoon Light Corn Syrup
1/2 teaspoon Fresh ginger ; grated

INSTRUCTIONS

1. Heat oven to 350 degrees F. Spray 8 1/2x4 1/2 inch 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 in center comes out clean but slightly moist. (Internal temperature should read 210 degrees F) Cool in pan on wire rack set over sheet of waxed paper 10 minutes.

4. Meanwhile, bring all glaze ingredients to a boil in 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.

NOTES

Alert editor

Caramel-Apple-Ginger Bread

Bread
1 3/4 cups All purpose flour
2 teaspoons Cinnamon ground
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Light brown sugar packed
1/2 cup Canola Oil
1/2 cup Sour cream
2 Eggs
1 1/2 cups Apples (Braeburn, Gala, or Honeycrisp) finely chopped, peeled
1/3 cup Crystallized Ginger finely chopped
 Glaze
1/2 cup Light brown sugar packed
1/4 cup Unsalted butter cut up
1/4 cup Heavy whipping cream
1 teaspoon Light Corn Syrup
1/2 teaspoon Fresh ginger grated

1. Heat oven to 350 degrees F.  Spray 8 1/2x4 1/2 inch 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 in center comes out clean but slightly moist.  (Internal temperature should read 210 degrees F)  Cool in pan on wire rack set over sheet of waxed paper 10 minutes.

4. Meanwhile, bring all glaze ingredients to a boil in 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.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (140g)
Recipe Makes: 12 Servings

Calories: 384
Calories from Fat: 187 (49%)

Amt Per Serving		% DV

	Total Fat 20.8g	28 %
	Saturated Fat 6.5g	32 %
	Monounsaturated Fat 9g
	Polyunsanturated Fat 3.6g
Cholesterol 196.9mg		61 %
Sodium 162.4mg		6 %
Potassium 130.3mg		3 %
Total Carbohydrate 43.5g		13 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 42.4g
Protein 7.5g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 384

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe