CARAMEL APPLE BREAD

Caramel Apple Bread image

Provided by Mary Pettit

Time 50m

Number Of Ingredients 13

2 box sugar-free instant french vanilla pudding mix (1 oz. size)
1 large unpeeled granny smith apple
1 1/3 c buttermilk
1/4 tsp super concentrated butterscotch extract (available at cake decorating store)
1/2 c dark brown sugar
2 tsp cinnamon, ground
1 tsp ginger powder
1 pinch salt
3 c whole wheat flour
1 Tbsp baking powder
2 tsp baking soda
1 3/4 c apple juice, unsweetened or apple cider
2/3 c sugar-free caramel ice cream topping

Steps:

1. Preheat oven to 375 degrees.
2. Cube apple, measuring about 2 cups, toss with 2-3 T. of pudding mix. Set aside.
3. In large bowl, whisk together the pudding mixes and the buttermilk. Add the butterscotch extract. This will be very thick.
4. In a separate bowl, whisk together the brown sugar, spices, baking powder, baking soda, salt and flour.
5. Add dry ingredients to pudding mixture a little at a time, alternating with apple juice and blend well after each addition.
6. Fold in the apples.
7. Bake in a greased bundt pan or small loaf pans. Time for large bundt pan will be 45-50 minutes. The small loaves will take only 20. Test with toothpick to make sure the bread is done.
8. Remove from oven and let stand 10 minutes. Remove from pan.
9. Cool completely. When cool, drizzle caramel syrup on the top. You should get 12 mini-loaves or 12 slices from bundt.
10. (You can substitute sugar-free butterscotch pudding mixes for the French Vanilla and the butterscotch extract.)