caramel apple ginger bread

How To Make caramel apple ginger bread

• 1

  Heat oven to 350 degrees F. Spray 8 1/2 x 4 1/2" 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 & salt in large bowl.
• 2

  Blend 1 C brown sugar, oil, sour cream & 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 & crystallized ginger; spoon into pan.
• 3

  Bake 55 - 60 minutes or until wooden skewer inserted in center comes out clean but slightly moist. (Internal temperature should read 210°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 C 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.
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