Caramel Glazed Apple-sauce Bread and Meusli Topped Banana Muffins!

 

I recently was lucky enough to receive two pieces from the Eddingtons Bakeramics Bakeware Range.    Combining classic design with the latest technology in PFDA-free ceramic coatings, these lovely pans are oven proof to 280*C  (about 475*F) and have a super stick/non-stick coating, which promises to be tough, durable, safe and easy to clean.



They are quite a few different varieties available.
To find out more about availability and prices,  please check out the Bakeware stockists.
Stylish and functional this range features cream coloured ceramic interiors and a beautiful blue brushed steel exterior.  In short, they are beautiful pans.



One piece which I received was the 2 pound loaf tin.  It is a nice large size.  I wanted to bake a loaf in it that would be challenging and put the non-stick qualities of this pan to the test.



My Caramel Glazed Apple-sauce Bread was perfect for the job.  It is filled with lovely sweet apple-sauce and lots of toasted nuts. Plenty of potential for stick-age there . . . in fact when I use an ordinary loaf tin, I make sure I really butter and flour the tin well.   This time all I did was spray the tin with a bit of cooking spray.



It released perfectly once baked, with nothing left behind in the tin at all, making for a very easy and simple washing up.



This is one of the Toddster's favourite bakes of mine.  He loves the apple flavours and the warmth of the baking spices used . . . cinnamon, cloves, allspice.  They not only flavour the loaf, but give it a really nice colour as well.



The dark and light brown sugars in the batter along with the apple sauce ensure a deliciously moist loaf, with a wonderful crumb . . . and the toasted pecans add a bit of nutty crunch.  It's crowning glory of course is that lovely caramel glaze icing on top.  So wonderfully scrummy . . . just like a caramel apple!



*Caramel Glazed Apple-sauce Bread*

Makes one 2 pound loaf

Printable Recipe

This dark hued apple sauce bread is a real favourite in this house.  Moist and flavourful.  You can leave the glaze off if you wish, but it adds a very nice touch.

280g of plain flour (2 cups)

115g chopped toasted walnuts or pecans (1 cup)

2 tsp bicarbonate of soda

1/2 tsp baking powder

1 tsp ground cinnamon

1 tsp ground cloves

1 tsp ground allspice

1/2 tsp salt

1 large free range egg, beaten

45g soft light brown sugar (1/4 cup packed)

45g of dark soft brown sugar (1/4 cup packed)

475g of apple-sauce (1 1/2 cups)

110ml of vegetable oil (1/2 cup)

Caramel Glaze:

2 TBS butter

45g soft light brown sugar (1/4 cup, packed)

1 TBS cream

pinch salt

1/4 tsp vanilla

70g of sifted icing sugar (1/2 cup)  

Preheat the oven to 160*C/325*F/ gas mark 3.  Butter a loaf tin well or line with paper and butter the paper.  Leave some overhang for lifting out.

Whisk the flour, nuts, bicarbonate of soda, baking powder, spices and salt together in a large bowl.  

Whisk together the egg, sugars, apple-sauce, and oil.  Beat until smooth.   Make a well in the dry ingredients and then tip in the wet.   Mix together with a spatula just to combine evenly, about 25 strokes.  Don't over mix.   Scrape into the prepared pan.   Bake in the centre of the oven for 50 to 60 minutes,  until the loaf tests done.  A toothpick inserted in the centre should come out clean and the top should spring back when lightly touched.  

Let cool in the pan for five minutes prior to lifting out of the pan onto a rack to finish cooling.  Store at room temperature, wrapped tightly.  

To make the glaze, melt the butter together with the brown sugar and cream.  Cook over medium low heat for one minute. Remove from the stove and allow to cool for several minutes.  Whisk in the vanilla and icing sugar.  You may need a bit more sugar or a bit more cream.  You want a nice drizzle.   Drizzle it over the cooled loaf.      

  

The Toddster likes his plain, but glutton that I am . . .  I like to have mine warm and buttered.  

  

I also received their six cup muffin tin.  It has all of the same non-stick qualities and cream ceramic interior and blue exterior as the loaf tin.  

  

Once again I chose a muffin recipe that would have lots of potential for sticking and with bits.   I normally end up using muffin papers when I bake muffins, because most have a tendancy to stick to the tin and there is nothing worse than putting in all that work to make a muffin and then having half of it stick in the tin when you go to tip them out!  Annoying!  

  

These muffins are lovely and rich, stogged full of banana, and sour cream for an extra moist texture . . . as you can see they came out of this pan perfectly also.  Result!    

  

Just look at that perfectly formed muffin, with is lovely base and that domed top . . . all covered with crunchy toasted meusli and sweet dried cranberries!  If you are fond of banana muffins, you will love, LOVE these little babies.   The recipe only makes six, but you can double it if you wish without any problems at all.  Six is just perfect for us, because there are only two of us and . . .  these are dangerously good.  Too good to have too many of them sitting around for very long!  

*Meusli Topped Banana Muffins*
Makes 6 medium muffins

Printable Recipe  

This just may be the nicest banana muffin you will ever eat.  Moist, not too sweet, with a crunchy meusli and dried cranberry topping.  You will need 1 large very ripe banana for this.    

75g of butter softened (1/3 cup)

75g of firmly packed soft light brown sugar (1/3 cup)

1 large free range egg

110g self raising flour (3/4 cup)

1/4 tsp bicarbonate of soda

115g mashed overripe banana (1/2 cup)

60ml of sour cream (1/4 cup)

1 TBS milk

75g untoasted meusli (3/4 cup)

35g dried cranberries (1/4 cup)  

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a six hole medium muffin tin.  Set aside.

Beat the butter and brown sugar together until light and creamy.   Beat in the egg.  Sift together the dry ingredients and then add to the creamed along with the sour cream, banana and milk.   Mix just to combine.   Divide the mixture between the buttered muffin cups.  

Mix together the meusli and cranberries.  Sprinkle an equal portion over the top of each muffin.

Bake for 25 minutes.  Allow to stand in pan five minutes before tipping out onto a wire rack to finish cooling.  
These would be great in lunch boxes as well.  So would the loaf for that matter!  You could make Apple-sauce Loaf sandwiches by sandwiching slices of it together with some cream cheese.  In that case I would leave off the icing though, just in case the teacher confisticated them!  (That's a Todd word.  I know.  It doesn't exist, but I love it when he says it in his British accent!)  

Many thanks to the people at Eddingtons for sending me these lovely pans and to Miriam.   I give them both a hearty two thumbs up.  These are winner/winner pans all round.  Great performance.   Easy to clean up.   Sturdy and beautiful.