Caramel Apple Bread With Coconut Topping Recipe

• 3/4 c. granulated sugar
• 1 lrg egg
• 1 c. applesauce
• 1/2 c. melted butter or possibly margarine - (1/4 lb)
• 1 Tbsp. vanilla
• 1/4 c. brown sugar - (firmly packed)
• 2 c. all-purpose flour
• 2 tsp baking pwdr
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp grnd cinnamon
• 1/4 c. sweetened shredded dry coconut

1. In an 8- to 10-inch nonstick frying pan over high heat, shake and tilt 1/2 c. granulated sugar till melted and amber-colored, about 4 min; be careful not to burn.
2. At once, pour warm caramel onto a 12-inch foil square on a flat surface.
3. When caramel is cold sufficient to handle, peel off foil.
4. Break caramel into chunks and put in a heavy plastic food bag.
5. With a rolling pin or possibly mallet, crush till largest chunks are about 1/4 inch.
6. In a large bowl, combine egg, applesauce, 1/4 c. butter, vanilla, and brown sugar.
7. With a mixer on medium-high speed, beat till well blended.
8. Stir in flour, baking pwdr, baking soda, salt, and cinnamon; beat just till proportionately moistened.
9. Stir in caramel.
10. Scrape batter into a buttered 4 1/2- by 8 1/2-inch loaf pan (about 6 1/2-c. capacity) or possibly equally into 2 buttered loaf pans, each 3 1/2 by 7 1/4 inches (about 3-c. capacity).
11. Set pan on a sheet of foil placed on oven rack (to catch topping drips).
12. Bake in a 350 degree oven till bread is hard when pressed in the center, about 40 min for 6 1/2-c. pan and 30 min for 3-c. pans.
13. Meanwhile, in a small bowl, mix coconut with remaining 1/4 c. granulated sugar and 1/4 c. butter.
14. When bread is hard to touch, spread mix proportionately over warm loaf or possibly loaves.
15. Continue to bake till coconut topping is proportionately brown, 15 to 20 min.
16. Run a thin-bladed knife between bread and pan sides.
17. Let bread cold in pan on a rack for about 10 min, then invert to release bread.
18. Turn loaf rounded-side up on rack.
19. Let cold about 10 min.
20. Slice to serve hot or possibly at room temperature.
21. This recipe yields 1 loaf (about 1 3/4 lbs) or possibly 2 loaves (about 3/4 lb each); 8 to 10 servings.
22. Comments: As the bread bakes, the caramel chunks in the batter soften to create sweet lumps throughout.
23. If making up to 1 day ahead, cold, wrap airtight, and store at room temperature; freeze to store longer.

sugar, egg, applesauce, butter, vanilla, brown sugar, flour, baking pwdr, baking soda, salt, cinnamon, coconut

Taken from cookeatshare.com/recipes/caramel-apple-bread-with-coconut-topping-99440 (may not work)