APPLE-ALMOND-COCONUT QUICK BREAD WITH LEMON GLAZE
An easy to make quick bread gets the addition of shredded coconut, almond and apple and then topped with a lemon glaze.
Provided by Food Network Kitchen
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the coconut and almonds and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the dry ingredients until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- Whisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
LEMON APPLE BREAD
Steps:
- Butter two 8 x 4" loaf pans, dust lightly with flour and shak out excess. Preheat oven to 350 and position rack in center. In food processor combine first seven ingredients and mix for 10 seconds. Remove and set aside. In same work bowl, combine apples and lemon peel and pulse 3 times to chop coarsely. Add sugar and eggs and blend one minute. Add butter, lemon juice and vanilla extract and mix 1 minute longer. Add dry ingredients and pulse until combined. Do not overmix. Spoon batter into prepared pans and bake until browned, about 40-45 minutes. Cool in pans 10 minutes and turn out onto rack to cool completely.
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