- 1 1/2 cups shredded peeled baking apples (2 large..I used Granny Smith)
- 1 cup packed brown sugar
- 1/2 cup buttermilk (see previous post to learn how to make your own!)
- 1/2 cup vegetable oil
- 4 eggs, lightly beaten
- 3 cups all-purpose flour
- 1/2 cup chopped pecans
- 2 tea spoons baking soda
- 2 tea spoons ground cinnamon
- 1 tea spoon salt
- 1 tea spoon ground nutmeg
- 2 table spoons butter or margarine
- 1/4 cup packed brown sugar
- 1 tablespoon milk
- 1/2 cup powdered sugar, sifted
Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans with cooking spray or shortening.
In a large bowl, stir together shredded apples, 1 cup brown sugar, buttermilk, oil and eggs. Stir in remaining bread ingredients just until dry ingredients are moistened. Pour into the 2 loaf pans.
Bake 45 to 55 minutes or until tooth pick 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 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 luke warm, 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 addi tional milk, 1/2 tea spoon at a time, or heat over low heat, stirring constantly (I had to add quite a bit of milk, so don't be concerned if it becomes too stiff). Drizzle glaze over loaves and sprinkle extra pecans on top.
Wrap tightly and store at room temperature for up to 4 days, or refrigerate up to 10 days.