• Bread:
  • 1- 1/2 cup shredded peeled baking apples (2 large)
  • 1 cup packed brown sugar
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 4 eggs, lightly beaten
  • 3 cups flour (I use cake flour)
  • 1/2 cup chopped pecans
  • 2 tsps baking soda
  • 2 tsps ground cinnamon
  • 1 tsp. salt
  • 1 tsp. ground nutmeg
  • Glaze:
  • 1 bag Hershey's Kisses pumpkin spice, unwrapped
  • 1-3 tbsps. milk

This is a version of a recipe from Betty Crocker, Caramel-Glazed Apple Bread.   I changed the glaze to a Hershey’s Kisses Pumpkin spice UMH!!!!

Directions:

Heat oven 350 degrees.  Grease bottoms only of 2 (8X4 inch) loaf pans with cooking spray or shortening.

In a large bowl, stir together apples, I cup brown sugar, the buttermilk, oil and eggs.  Stir in remaining bread ingredients just until dry ingredients are moistened.  Pour into pans.

Bake 45-55 minutes or until toothpick 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 a double boiler, add unwrapped pumpkin spice Hershey’s kisses and 1-3 tbsp. milk  (your choice of consistency).  Stir until kisses are melted.  Pour over cooled breads.  Enjoy!

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