Recipes

Maple-Frosted Apple Bread

A simple batter that goes from mixing bowl to pan to oven makes this loaf easy to prepare in about an hour. Bake for a gathering or to divvy up for neighbors and shut-ins. If you’re homeschooling, this bread is perfect for beginner bakers to make the family a winning treat.

Makes 14 servings

Ingredients

  • APPLE COMPOTE
  • 1 Gala apple, cored, peeled and diced
  • ¼ cup granulated sugar
  • 2 tbsp unsalted butter
  • ½ tsp ground cinnamon
  • 1 tbsp all-purpose flour
  • BREAD BATTER
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • ½ cup granulated sugar
  • ½ cup packed dark brown sugar
  • 2 large eggs, at room temperature
  • 1 cup buttermilk
  • ½ cup unsalted butter, melted
  • MAPLE GLAZE
  • ¼ cup pure maple syrup
  • 1 tbsp unsalted butter, melted
  • 1 tsp maple extract
  • 1 cup powdered sugar

Directions

  1. Preheat oven to 350°F. Spray a 1-pound decorative loaf pan with nonstick cooking spray or grease with shortening; set aside.
  2. For the apple compote, in a small nonstick saucepan combine apple, sugar, butter and cinnamon. Cook over medium heat for 6 minutes. Stir in flour and cook for 1 to 2 minutes or until juices are slightly thickened, stirring often. Cool slightly. Transfer to a food processor or use an immersion blender. Process or blend to a coarse compote. Set aside.
  3. Meanwhile, for bread batter, in a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir in granulated and brown sugars; set aside. In a large bowl whisk together eggs, buttermilk and melted butter.
  4. Fold flour mixture into egg mixture just until moistened. Spoon half of the batter into prepared loaf pan. Top with small spoonfuls of half of the compote. Use a small metal spatula or knife to swirl compote into batter. Top with remaining batter and small spoonfuls of remaining compote; swirl compote.
  5. Bake for 50 to 60 minutes or until a toothpick inserted near center comes out clean. Cool bread in pan for 10 minutes. Loosen edges of bread from pan; remove from pan. Cool slightly on rack.
  6. Meanwhile, for glaze, in a small bowl stir together maple syrup, melted butter and maple extract. Stir in powdered sugar until smooth.
  7. Drizzle glaze over slightly warm bread.

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