Apple-Cinnamon Bread with Glaze

Name: Apple-Cinnamon Bread with Glaze
Cook time: 40 min
Yield: 1 9x5-inch loaf
Cuisine: United Kingdom
Ingredients: 1 cup confectioners' sugar; 5 teaspoons milk; 1 tablespoon unsalted butter, melted; ⅛ teaspoon vanilla extract; ¾ cup white sugar; ½ cup unsalted butter, melted; ¼ cup brown sugar; 1 large egg; 1 tablespoon all-purpose flour; 2 teaspoons ground cinnamon; ½ teaspoon baking soda; 1 cup finely chopped apples; ¾ cup brown sugar; 7 tablespoons all-purpose flour; 2 tablespoons unsalted butter, melted; 2 teaspoons ground cinnamon

Plain apple-cinnamon bread has became a new favorite around my house. So I thought, let’s change it up a bit! I made some changes to the old recipe and added some streusel with glaze. It’s perfect for fall and winter seasons!

INGRIDIENT

1 cup confectioners' sugar

5 teaspoons milk

1 tablespoon unsalted butter, melted

⅛ teaspoon vanilla extract

¾ cup white sugar

½ cup unsalted butter, melted

¼ cup brown sugar

1 large egg

1 tablespoon all-purpose flour

2 teaspoons ground cinnamon

½ teaspoon baking soda

1 cup finely chopped apples

¾ cup brown sugar

7 tablespoons all-purpose flour

2 tablespoons unsalted butter, melted

2 teaspoons ground cinnamon

DIRECTION

Step: 1

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x5-inch loaf pan. Sprinkle with 1 tablespoon flour.

Step: 2

Prepare glaze: mix confectioners' sugar, milk, butter, and vanilla together in a small bowl. Place in the refrigerator to chill.

Step: 3

Prepare bread: stir white sugar, butter, brown sugar, and egg together in a medium bowl.

Step: 4

Sift flour, cinnamon, and baking soda together in another bowl. Slowly incorporate the wet ingredients with the dry ingredients. Stir in chopped apples. Pour batter evenly into the prepared loaf pan.

Step: 5

Prepare streusel: combine brown sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumb-like and sprinkle evenly on top of the batter.

Step: 6

Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Let cool on a cooling rack for about 15 minutes.

Step: 7

Remove the glaze from the refrigerator and pour into a zip-top bag. Cut a tiny hole in the tip of the bag and drizzle glaze over the bread.

NUTRITION FACT

Per Serving: 399 calories; protein 2g; carbohydrates 63g; fat 16.6g; cholesterol 65.5mg; sodium 97.2mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.

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