- 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
- 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!!!!
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!