- Serves: n/a
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
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- In an 8- to 10-inch nonstick frying pan over high heat, shake and tilt 1/2 cup granulated sugar until melted and amber-colored, about 4 minutes; be careful not to burn. At once, pour hot caramel onto a 12-inch foil square on a flat surface.
- When caramel is cool enough to handle, peel off foil. Break caramel into chunks and put in a heavy plastic food bag. With a rolling pin or mallet, crush until largest chunks are about 1/4 inch.
- In a large bowl, combine egg, applesauce, 1/4 cup butter, vanilla extract and brown sugar. With a mixer on medium-high speed, beat until well blended. Stir in flour, baking powder, baking soda, salt, and cinnamon; beat just until evenly moistened. Stir in caramel.
- Scrape batter into a buttered 4 1/2 x 8 1/2-inch loaf pan about 6 1/2-cup capacity or equally into 2 buttered loaf pans, each 3 1/2 x 7 1/4 inches about 3-cup capacity.
- Set pan on a sheet of foil placed on oven rack (to catch topping drips). Bake in a 350° F oven until bread is firm when pressed in the center, about 40 minutes for 61/2-cup pan and 30 minutes for 3-cup pans.
- Meanwhile, in a small bowl, mix coconut with remaining 1/4 cup granulated sugar and 1/4 cup butter. When bread is firm to touch, spread mixture evenly over hot loaf or loaves. Continue to bake until coconut topping is evenly brown, 15 to 20 minutes.
- Run a thin-bladed knife between bread and pan sides. Let bread cool in pan on a rack for about 10 minutes, then invert to release bread. Turn loaf rounded side up on rack. Let cool about 10 minutes. Slice to serve warm or at room temperature.
- NOTES: As the bread bakes, the caramel chunks in the batter soften to form sweet lumps throughout. If making up to 1 day ahead, cool, wrap airtight, and store at room temperature; freeze to store longer.
Servings: 1 loaf
Source: Sunset Magazine
Submitted by: Recipe Group Member
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