Brown Sugar Apple Bread
Try this recipe with sweet and firm pears instead of apples for a slightly different take on a classic combination.
INGREDIENTS | YIELDS 1 LOAF
- ¾ cup (1½ sticks) unsalted butter
- 3 large apples, peeled, cored, and diced
- 1½ cups brown sugar
- 2 cups cake flour
- 1 teaspoon ground nutmeg
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 eggs
- ⅔ cup buttermilk
Melt ¼ cup (½ stick) butter in a large sauté pan over medium heat. Add apples and ½ cup brown sugar. Cook, stirring, until apples are caramelized and tender, about 10 minutes. Set aside to cool.
Preheat oven to 350°F. Coat a 9″ × 5″ loaf pan with pan spray, and line the bottom and short sides with a strip of parchment.
Sift together cake flour, remaining brown sugar, nutmeg, baking powder, and salt. Cut in remaining stick of butter until the mixture resembles coarse meal. Whisk together eggs and buttermilk; add to flour mixture along with cooled apples. Mix until the batter just comes together.
Transfer batter to prepared pan; smooth the top. Bake 30 minutes, until risen. Reduce oven temperature to 325°F and bake 30 minutes longer, or until a pick inserted in the center comes out clean. Tent with foil if loaf browns too quickly.
Remove from oven and cool 10 minutes before removing from pan. Continue cooling on a rack.