Y’all, there is simply nothing quite like the smell of fresh sweet apple bread wafting through a Southern kitchen on a crisp autumn morning. This isn’t just any apple bread, though! We’ve taken a classic Betty Crocker favorite—the Caramel-Glazed Apple Bread—and given it a little extra Southern charm with a decadent Pumpkin Spice Hershey’s Kisses glaze. The secret to that perfect, tender crumb? Using cake flour and a good splash of tangy buttermilk.
The shredded apples keep every single bite perfectly moist, and the toasted pecans add that essential Southern crunch. Whether you’re serving this for Sunday brunch with the family, or wrapping up a loaf to gift to a neighbor, this recipe is pure comfort in a pan. Pull out your favorite mixing bowl, pour yourself some sweet tea or coffee, and let’s get baking!
Pumpkin Spice Glazed Apple Bread
Description
A moist, spiced apple bread loaded with pecans and finished with a rich Pumpkin Spice Hershey’s Kisses glaze.
Ingredients:
Instructions
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Preheat your oven to 350°F. Grease only the bottoms of two 8x4-inch loaf pans.
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In a large bowl, stir together the shredded apples, brown sugar, buttermilk, oil, and eggs.
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Stir in the flour, pecans, baking soda, cinnamon, nutmeg, and salt just until the dry ingredients are moistened. Do not overmix.
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Pour the batter into the prepared pans. Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.
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Cool in the pans for 10 minutes. Loosen the edges, remove from the pans, and place top-side up on a cooling rack. Cool completely (about 1 hour).
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In a double boiler, melt the Pumpkin Spice Kisses with 1–3 tbsp of milk, stirring until smooth. Pour over the cooled loaves..
Note
Using cake flour makes the bread much lighter and more tender than all-purpose flour. For the apples, Granny Smith or Honeycrisp work beautifully. If you don’t have a double boiler, a microwave-safe bowl on 50% power works too—just heat in 20-second bursts and stir frequently to avoid scorching the chocolate!
