Mini Apple Bread with Caramel Bourbon Glaze

Step 1

For the Bread:

Step 2

Heat oven to 350°F.

Step 3

Spray three mini pans (5.75L x 3.25W x 2.25H inches) with baking spray.

Step 4

In large bowl, stir together apples, 1½ cups brown sugar, the buttermilk, oil and eggs.

Step 5

Stir in remaining bread ingredients just until dry ingredients are moistened.

Step 6

Pour into pans (each pan takes 4 regular size ice cream scoops).

Step 7

Bake 30-35 minutes or until a toothpick inserted in center comes out clean.

Step 8

Cool 10 minutes on cooling rack.

Step 9

Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.

Step 10

For the Glaze:

Step 11

In 1-quart saucepan, melt butter over medium heat.

Step 12

Stir in ¼ cup brown sugar.

Step 13

Heat to boiling, stirring constantly; reduce heat to low.

Step 14

Boil and stir 2 minutes.

Step 15

Stir in 1 TBSP bourbon.

Step 16

Heat to boiling; remove from heat.

Step 17

Let cool for 5 minutes.

Step 18

Gradually stir powdered sugar into glaze mixture.

Step 19

Add the remaining bourbon.

Step 20

Beat with spoon until smooth and thin enough to drizzle.

Step 21

Drizzle glaze over loaves.

Step 22

Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.