Autumn breakfast made easy with this gorgeously sweet Caramel Apple-Pecan Bread baked in oven-proof paper baking pans.
Fall is in the air and I'm determined to make the most of it! It's my favorite season, but it lasts for such a short time. Soon, most of our colorful trees will have turned bare and the ground will be covered with soggy leaves and munched-on acorns. The squirrels and chipmunks will be out in full force, gathering their winter meals.
Have you seen these adorable paper baking pans? You just fill them and bake the same as you would for metal or glass. The bread comes out beautiful! I think they're super cute for gifting.
I made this Caramel Apple-Pecan Bread for the kids recently. It's almost to pretty to eat. Almost. The caramel glaze on top reminds me of the Cracker Jack popcorn my Dad used to make us on a family night at home.
Here's the recipe--let me know what you think!
Caramel Apple-Pecan Bread
1 c. brown sugar
1/2 c. sour cream or milk
1/2 c. oil
1 baking apple, grated
3 c. flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 c. chopped pecans (plus extra for topping)
2 TB. butter
1/2 c. powdered sugar
1/4 c. brown sugar
1 TB. water
Heat oven to 350º. Grease two 8 in. loaf pans or four mini loaf pans. Mix brown sugar, sour cream, oil, and eggs together until well blended. Stir in grated apple. In a separate bowl, stir together dry ingredients, then add to wet mixture. Stir together and spread into pans. Bake for 40-45 minutes for standard loaves or 20-30 minutes for mini loaves. For glaze, melt butter in a sauce pan and stir in remaining ingredients. Cook until the mixture just begins to bubble and then cook and stir one minute. Drizzle on bread immediately and sprinkle with more chopped pecans, if desired.