Carmel Apple And Pecan Bread Recipes

BREAD MACHINE CARAMEL APPLE AND PECAN BREAD

Steps:

• Measure carefully, placing all ingredients except apple and pecans in bread machine pan in the order recommended by the manufacturer. Add apple and pecans at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
• Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

BREAD MACHINE CARAMEL APPLE PECAN BREAD

Steps:

• Measure carefully, placing all ingredients except apple and pecans in bread machine pan in the order recommended by the manufacturer. Add apple and pecans at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycle. Remove baked bread from pan and cool on wire rack.

CARAMEL-GLAZED APPLE BREAD

Steps:

• Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans with cooking spray or shortening.
• In large bowl, stir together apples, 1 cup brown sugar, the buttermilk, oil and eggs. Stir in remaining bread ingredients just until dry ingredients are moistened. Pour into pans.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack. Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.
• In 1-quart saucepan, melt butter over medium heat. Stir in 1/4 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.
• Gradually stir powdered sugar into glaze mixture. Place saucepan of glaze in bowl of cold water. Beat with spoon until smooth and thin enough to drizzle. If glaze becomes too stiff, stir in additional milk, 1/2 teaspoon at a time, or heat over low heat, stirring constantly. Drizzle glaze over loaves. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

CARAMEL APPLE PECAN BREAD

Steps:

• 1. Preheat oven to 350 degrees
• 2. In a medium bowl, mix by hand the melted butter, sugar, milk, eggs and vanilla until well combined.
• 3. Add flour, baking powder, baking soda and 1 tsp cinnamon and stir until just mixed.
• 4. In a small bowl, add apples (I used gala) caramel, pecans and 1 tsp cinnamon. Mix well.
• 5. Add 1/2 the apple mixture to the batter and stir to combine. Pour into greased loaf pan, I used PAM spray. Add remaining apple mixture to top of batter and gently press into the batter with spatula.
• 6. Bake at 350 degrees for one hour or until toothpick Inserted comes out clean. Let cool 15 to 20 mins in pan. Allow to completely cool before slicing.

CARAMEL APPLE BREAD

Steps:

• In a large bowl, beat the yogurt, sugar, eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to yogurt mixture and beat until just combined. Fold in apples and pecans., Pour into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a small saucepan, bring the brown sugar, butter and milk to a boil, stirring constantly. Cover and cook for 1 minute. Cool slightly. Spread over cooled bread. Let stand for 15 minutes.

CARAMEL APPLE PECAN BREAD

Steps:

• Preheat oven to 350 F.
• Chop the 1/2 c. of pecans finely, and 1 c. more coarsely. Peel, core and slice the apples and dice them finely.
• Put the sour cream, sugar, eggs and vanilla in a mixer bowl and beat until well combined.
• Mix the flour, baking soda, baking powder and salt together in a small bowl. Add to the sour cream mixture all at once and mix until just blended.
• Fold in the 1/2 c. of finely chopped pecans and the apples.
• Put in a loaf pan and sprinkle the remaining 1 c. of pecans on top.
• Bake for about an hour, until a toothpick inserted in the bread comes out clean.
• Cool on a wire rack, and drizzle caramel sauce over top once the bread is cool.
• Melt the butter in a saucepan over low heat.
• Add the remaining ingredients and bring the sauce to a rolling boil. Cook for 5-7 minutes.
• Remove from heat and let cool to room temperature.
• Drizzle over the bread.

APPLE CIDER BREAD PUDDING WITH CARAMEL BOURBON-PECAN SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Combine bread cubes, apples, and raisins in a very large bowl.
• Whisk eggs, brown sugar, vanilla extract, cinnamon, allspice, nutmeg, and salt together in another large bowl until well combined. Whisk in milk and apple cider. Pour mixture over bread mixture, and toss gently using a spatula until evenly coated. Let bread pudding mixture stand for 15 minutes.
• Pour bread pudding mixture into the prepared pan and smooth into an even layer.
• Bake in the preheated oven until puffed and lightly browned and a knife inserted in the center comes out clean, about 45 minutes.
• Remove from the oven and reduce the oven temperature to 325 degrees F (165 degrees C). Let bread pudding cool for at least 15 minutes; pudding will sink slightly.
• Meanwhile, spread pecans on a baking sheet. Bake in the hot oven until lightly browned, about 5 minutes, watching carefully to prevent burning. Remove from the oven and set aside.
• Combine brown sugar, corn syrup, heavy cream, and butter in a large, heavy saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and continue cooking, stirring constantly to prevent burning, until mixture is reduced to 3 cups, 10 to 15 minutes. Remove sauce from heat. Stir in pecans, bourbon, and vanilla extract.
• Serve sauce with bread pudding.

CARAMEL PECAN APPLE PIE

Steps:

• Whisk 2 1/2 cups flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and dough comes together. Do not add more water than you need. Divide the dough in half and shape into 2 balls. Wrap in plastic wrap and refrigerate, at least 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with wax paper.
• Melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir in 3 tablespoons flour to form a paste. Stir in 1/4 cup white sugar, 1/2 cup brown sugar, 1/4 cup water, vanilla extract, cinnamon, and nutmeg; bring to a boil. Reduce heat and simmer until filling mixture is thickened slightly, about 3 minutes.
• Melt 1/3 cup butter in a separate saucepan over low heat. Add 1/2 cup brown sugar and whisk until smooth, about 2 minutes. Stir in pecans.
• Spread pecan mixture evenly onto lined pie pan. Roll out one ball of dough; line pie pan over pecan mixture. Toss apples with filling mixture; pour into pie plate. Roll out second ball of dough and place over apple filling. Crimp edges of bottom and top crusts together. Cut several small slits into top crust to vent. Place pie on foil-lined baking sheet.
• Bake pie in the preheated oven until crust is golden brown, about 1 hour.
• Remove pie from oven and allow to cool slightly, 5 to 10 minutes. Place a serving plate gently over pie and carefully flip to invert, being careful not to come in contact with molten sugar. Peel off waxed paper; cool for 1 hour.

CARMEL APPLE AND PECAN BREAD

Steps:

• Make 1 ½ Pound Recipe with bread machines that use 3 cups flour, or make 2 Pound Recipe with bread machines that use 4 cups flour.Measure carefully, placing all ingredients in except apple and pecans bread machine pan in the order recommended by the manufacturer. Add apple and pecans at the Raisin/Nut signal.Select Basic/White cycle. Use Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.1 Slice: 185 calories (45 calories from fat) 5g fat (1g saturated) 0mg cholesterol 220 sodium 32g carbohydrate (1g dietary fiber) 4g proteinSUCCESS TIP Success Tip: We found from our testing that the same amount of yeast is needed for both the 1 1/2-pound and 2-pound loaves.SUCCESS TIPIf your bread machine has a pan capacity of 9 to 12 cups, you will need to decrease the cinnamon to ½ teaspoon, the yeast to 1 ¾ teaspoons and the chipped apple to ½ cup for the 2-pound loaf, so the bread won't touch the lid of the bread machine during baking.SUCCESS TIP If your bread machine doesn't have a Raisin/Nut signal, add the apples and pecans 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs.SUCCESS TIPA crisp, tart or slightly tart apple is good for this bread because the brown sugar and toasted pecans will complement the tartness of the apple. Try a Granny Smith, Jonagold, Empire, Cortland, Greening, Haralson or Newton Pippin.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.