Friday, August 30, 2013

Apple-Cinnamon Pull-Apart Bread

Is it time for apples yet?  You bet!  Even if I'm ready to face fall season I'm confronted to the fact that my son will start school soon and I'm back working as well.  Fall means cooler weather with more rain and the feeling of wanting for comfort food.  Apples fit perfectly because in the season because there will be apple cider, apple pies, crumbles, and many more.  What's more perfect is the aroma of apple and cinnamon, that just spells fall to me.

This pull-apart bread is very easy to make and will guarantee to make your kitchen smells good.  I've a friend whose apple trees bear enough fruits for me to pick some to be used in this bread.  Since this bake in no time, I'm planning to make it often for afternoon snack for my son when he gets home from school.  Try it, you'll probably welcome fall more than you like to :)

Apple-Cinnamon Pull-Apart Bread

Makes 6 servings

Nonstick cooking spray

1 7.5-ounce package (10) refrigerated reduced-fat home-style biscuits

4 teaspoons ground flaxseeds--I didn't have it so I substituted with wheat germ

2 teaspoons granulated sugar, divided

1/2 teaspoon ground cinnamon

1/2 cup thinly sliced apple--I used 1 medium apple and used up all the apple slices to fill the bread

3 tablespoons coarsely chopped walnuts--mine is chopped slightly fine

2 tablespoons packed brown sugar

2 tablespoons orange juice

1 tablespoon unsalted butter

2 tablespoons reduced-fat cream cheese (Neufchatel), softened

2 teaspoons orange juice

1/2 teaspoon vanilla extract

Preheat oven to 350 degree F.  Coat an 8x4x2-inch loaf pan with cooking spray; set aside.  Cut biscuits in half crosswise.  In a small bowl stir together ground flaxseeds, 1 teaspoon of the granulated sugar, and the cinnamon.  Roll biscuit halves in flaxseed mixture to coat.  Alternately arrange biscuit halves and apple slices in the prepared loaf pan.  Sprinkle with any remaining flaxseed mixture and the walnuts.

In a small saucepan combine brown sugar, the 2 tablespoons orange juice, and the butter.  Cook and stir over medium-high heat until boiling.  Pour mixture over biscuits.  Bake about 25 minutes or until edges are golden and biscuits near center are done.  Cool in pan on a wire rack for 5 minutes.  Invert bread onto a small baking sheet; invert again onto a serving platter.

For icing, in a small bowl whisk together cream cheese, the 2 teaspoons orange juice, the vanilla, and the remaining 1 teaspoon granulated sugar.  Drizzle bread with icing.  Serve warm.

Source:  adapted from Better and Home Gardens Fall Baking 2013

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