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Apple-Caramel Bread
Cummulative Rating
Servings
Makes 1 loaf.
Difficulty
Medium |
Ingredients
3/4 cup sugar
1 large egg
1/2 cup vegetable oil
1 cup applesauce
1/4 cup plus 2 Tablespoons unsalted butter, melted and divided
1 Tablespoon gf vanilla
1/4 cup gf brown sugar
2 cups gf flour
2 teaspoons gf baking powder
1/2 teaspoon gf baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup apple, peeled cored and chopped into 1/4 inch pieces (use a McIntosh or Golden Delicious, if possible)
1/4 cup shredded coconut, sweetened
Dash of freshly ground nutmeg |
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Directions
Preheat the oven to 350 degrees F.
Place 1/2 cup sugar in a medium skillet over high heat. Shake and tilt sugar until melted and amber colored, about 5 minutes; watch carefully so the sugar doesn’t burn.
Lay out a 12-inch square of aluminum foil on a flat surface. All at once, pour the hot caramel onto the foil. When the caramel is cool enough to handle, peel off the foil. Break the caramel into chunks and put in a heavy zip lock bag. With a mallet, crush until the largest chunks are about 1/4 inch in size.
In a large bowl, combine the egg, oil, applesauce, 1/4 cup butter, vanilla, and brown sugar. Beat until well blended. In a separate bowl, stir in the gf flour, baking powder, baking soda, salt and cinnamon. With a wooden spoon, mix until just evenly moistened. Stir in prepared caramel and apple.
Scrape the batter into a lightly buttered 4-1/2 inch x 8-1/2 inch loaf pan. Set pan in oven (put a sheet of foil or cookie sheet under loaf pan to catch the drippings). Bake until the bread is firm when pressed, about 40 minutes.
Meanwhile, in a small bowl, mix the coconut with the remaining 1/4 cup sugar, 2 tablespoons butter and dash of nutmeg. When the bread is firm to touch, spread the mixture evenly over hot loaf. Continue to bake until coconut topping is evenly browned, about 15-20 minutes.
Run a thin-bladed knife between the bread and the pan sides. Let bread cool in the pan for about 10 minutes, then invert and release bread. Place loaf rounded side up on a rack. Let cool about 10 minutes. Serve warm or at room temperature. |
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Tips
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We used The Gluten-Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section. |
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