Brown Sugar Glazed Apple Bread

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True to my word, I may have had yet another go at baking a recipe from the wonderful book written about in my previous post. Seriously, she can do no wrong!

This time the occasion was a lovely visit from my cousin, her husband and their little boy, Freddie. In hindsight, I probably should have baked something more appealing to a young’un, aka something laden with sugar and chocolate, but instead I blindly went for the apple loaf that I’ve wanted to bake for ages. Oops. Thank god he seemed to enjoy it, but next time I would bake the poor thing a cookie.

Brown Sugar Glazed Apple Loaf (from Sally’s Baking Addiction cookbook, but I halved the recipe to make a small loaf. Double if you have a normal sized loaf tin – mine sadly got lost in the recent move)


  • 30g butter, softened
  • 90g plain yoghurt (I used Yeovalley natural yoghurt)
  • 30g dark brown sugar
  • 65g caster sugar
  • 1 egg
  • 1tsp vanilla extract
  • 125g plain flour
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 apple, peeled and diced (I used Braeburn, because I like ’em)
  • 70g chopped pecans

For the brown sugar glaze

  • 80g dark brown sugar
  • 30g butter
  • 40ml double cream (I used milk, would try cream next time!)
  • 30g icing sugar, sifted


Line a loaf tin with greaseproof paper and preheat the oven to 180°C.

Beat the butter, yoghurt, brown sugar and caster sugar in a large bowl until well combined, about 2 minutes. Add the egg and the vanilla, then beat well.

Add in the flour, baking powder, bicarbonate of soda, cinnamon and salt to the wet mixture, and fold until no more flour pockets remain. The batter is rather thick, but that’s A-OK.

P1000924Fold in your chopped little bitesized pieces of apple and about 2/3 of your pecans (save the rest for the topping later).

P1000923P1000925Once everything is combined and smelling all lovely, spoon the mixture into the prepared loaf tin and smooth the top a little.

P1000926Bake for 45-55 minutes (55-65 if you are using a normal sized loaf tin and have doubled the recipe), making sure to loosely cover with tin foil halfway through if you think it’s getting rather brown. Do the knife test to make sure it’s not at all gooey inside to know that it’s properly baked. Move the tin onto a wire rack and allow to cool completely, the kitchen will smell beauteous!

P1000927Now you can make the glaze. Combine the brown sugar, butter and cream in a small saucepan and bring to the boil over a medium heat, stirring all the time. Allow it to boil for 1 minute, then turn it down to a simmer for 1 minute. Remove it from the heat and whisk in the sifted icing sugar, then fold in the remaining pecans. Allow this to cool for about 3 minutes and then pour it over the apple bread.

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Now let the glaze set and it will become deliciously sugary and caramel-y. I left mine overnight, then peeled away the greaseproof paper in the morning, leaving a wonderful little loaf that was demolished at 11am with many many cups of tea. If you love anything apple-y with warm spices, then this is the loaf for you! It’s practically a chai latte in a cake. Yum!

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3 thoughts on “Brown Sugar Glazed Apple Bread

    • rosebudbakes says:

      Aw thank you Chloe 🙂 My glaze came out rather a lot darker that it was supposed to because I had no double cream, but I’m sure the next try will be slightly more successful! Just had a little look at your blog – so many lovely recipes (and I really like the sound of blogilates!)
      Rosie x

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