caramel apple ginger bread

Name: Caramel Apple Ginger Bread
Yield: 1
Ingredients: ## BREAD:; 1 3/4 cup(s) all purpose flour; 2 teaspoon(s) cinnamon, ground; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 1 cup(s) light brown sugar, firmly packed; 1/2 cup(s) canola oil; 1/2 cup(s) sour cream; 2 large eggs; 1 1/2 cup(s) apples (braeburn, gala or honeycrisp), chopped; 1/3 cup(s) crystallized ginger; ## GLAZE:; 1/2 cup(s) light brown sugar, firmly packed; 1/4 cup(s) butter, unsalted, cut up; 1/4 cup(s) heavy whipping cream; 1 teaspoon(s) corn syrup, light; 1/2 teaspoon(s) ginger, fresh, grated

(2 RATINGS)

120 Pinches 1 Photo

Kimmi Knippel (Sweet_Memories)

Cullowhee, NC

Updated on Jan 1, 2012

Yum, sounds different & good. It has all the Christmas season flavors - caramel apples & gingerbread! To bad it's already past....

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yield 1 loaf

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, firmly packed
1/2 cup canola oil
1/2 cup sour cream
2 large eggs
1 1/2 cups apples (braeburn, gala or honeycrisp), chopped
1/3 cup crystallized ginger
GLAZE:
1/2 cup light brown sugar, firmly packed
1/4 cup butter, unsalted, cut up
1/4 cup heavy whipping cream
1 teaspoon corn syrup, light
1/2 teaspoon ginger, fresh, grated

How To Make caramel apple ginger bread

Step 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.

Step 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.
Step 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.
Step 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.
Step 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.
Step 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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