Holiday season seems to be on pumpkin overload. Pumpkin spiced latte's, pumpkin rolls, pumpkin cheesecake, and pumpkin pie are just a few of the alternatives that we all see over the two months prior to Christmas. I, on the other hand, like a good old fashioned apple pie. I have had that made for me on my birthday instead of cake. I remember growing up that my father's mother made the best I have ever had, and although other women in our family have come close, it has never tasted quite the same. I may try my hand again at that pie, but this year I wanted to couple two of my most favorite things. I took my love of the quick bread recipe and infused an apple option instead of banana. Adding a glaze over it took the basic anytime bread to delicious dessert with minimal effort, resulting in a moist and flavorful outcome.
The apple glaze was a mixture of 2 c powdered sugar, 1 tbsp bourbon, and 4 tbsp milk.
Mix until it drizzles and stands a little.
In a large bowl or stand mixer put together
1 1/2 c butter softened
3 c sugar
6 large eggs
3 c flour
1/2 tsp baking powder
1/2 tsp ground cloves
1 cup apple cider
1 tsp vanilla extract
loaf pans coated in cooking spray
I purchased this cider after our second trip to the orchard and it was worth it.
I used cardamom instead of apple pie spice. Add 1 tsp of this.
Once blended our in even amounts into two loaf pans.
Bake at 325 degrees for about 40 to 50 minutes.
Once it has completely cooled you can add your glaze.
Original recipe in the September issue of Southern Living
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