Spiced Apple Bread – Hiland Dairy

Name: Spiced Apple Bread – Hiland Dairy
Ingredients: ⅓ cup dark brown sugar, packed; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves; 2 small Granny Smith apples, peeled, cored and cut into 1/2-inch chunks; 2 tablespoons dark brown sugar; 1½ cups (190g) all-purpose flour, spooned and leveled; 2 teaspoons baking powder; ½ teaspoon kosher salt; ½ cup Hiland Unsalted Butter , softened; ⅔ cup granulated sugar; 2 large eggs, at room temperature; 1½ teaspoons vanilla extract; ⅓ cup Hiland Milk , at room temperature; ¼ cup Hiland Sour Cream , at room temperature; ½ cup powdered sugar; ¼ teaspoon vanilla extract; ⅛ teaspoon kosher salt; 1-2 tablespoons Hiland Milk or Hiland Heavy Cream; Preheat your oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper, leaving an overhang on the two long sides for easy removal.; Make the spiced sugar by whisking together the dark brown sugar, cinnamon, ginger, nutmeg, and cloves in a small bowl. Set aside.; For the cinnamon apples, toss the diced apples with dark brown sugar and cinnamon in a medium bowl until evenly coated. Set aside.; Make the bread. In a separate medium bowl, whisk together the flour, baking powder, and salt until well combined.; In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium-high speed until the mixture is pale, light, and fluffy, about 2-3 minutes.; Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.; Carefully spread the remaining batter over the layers. Use a knife or a skewer to gently swirl through the batter in a few figure-eight motions to create a swirl.; Scatter the remaining cinnamon apples over the top and finish by sprinkling with the rest of the spiced sugar.; Bake for 50 to 60 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached.; Allow the loaf to cool in the pan on a wire rack for 20 minutes. Then, use the parchment paper to lift the bread out and transfer it directly to the rack to cool completely.

hilanddairy.com

Enjoy cozy fall flavors with Spiced Apple Bread! This moist, tender loaf is swirled with cinnamon-sugar apples and warm spices, then finished with an optional vanilla glaze. Made with Hiland Sour...

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Ingredients

⅓ cup dark brown sugar, packed
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 small Granny Smith apples, peeled, cored and cut into 1/2-inch chunks
2 tablespoons dark brown sugar
1½ cups (190g) all-purpose flour, spooned and leveled
2 teaspoons baking powder
½ teaspoon kosher salt
½ cup Hiland Unsalted Butter , softened
⅔ cup granulated sugar
2 large eggs, at room temperature
1½ teaspoons vanilla extract
⅓ cup Hiland Milk , at room temperature
¼ cup Hiland Sour Cream , at room temperature
½ cup powdered sugar
¼ teaspoon vanilla extract
⅛ teaspoon kosher salt
1-2 tablespoons Hiland Milk or Hiland Heavy Cream
Preheat your oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper, leaving an overhang on the two long sides for easy removal.
Make the spiced sugar by whisking together the dark brown sugar, cinnamon, ginger, nutmeg, and cloves in a small bowl. Set aside.
For the cinnamon apples, toss the diced apples with dark brown sugar and cinnamon in a medium bowl until evenly coated. Set aside.
Make the bread. In a separate medium bowl, whisk together the flour, baking powder, and salt until well combined.
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium-high speed until the mixture is pale, light, and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
Carefully spread the remaining batter over the layers. Use a knife or a skewer to gently swirl through the batter in a few figure-eight motions to create a swirl.
Scatter the remaining cinnamon apples over the top and finish by sprinkling with the rest of the spiced sugar.
Bake for 50 to 60 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached.
Allow the loaf to cool in the pan on a wire rack for 20 minutes. Then, use the parchment paper to lift the bread out and transfer it directly to the rack to cool completely.