After last week’s newsletter we got a couple of requests from folks to post the Autumn Bread recipe my sister Calley and I created together specifically for our Caramel in a Tiny Bread Tin gift. This recipe units some of my favorite fall and holiday ingredients, including pumpkin, apples, cinnamon, walnuts, our own delicious cinnamon Goat’s Milk Caramel and my favorite ingredient – bourbon.
The following recipe makes the cutest darn mini-loaf you ever did see – happy baking!
Fat Toad Farm Autumn Bread
Goat’s milk caramel, bourbon, apple and pumpkin in a teeny-tiny loaf pan
Ingredients:
¼ cup Fat Toad Farm Cinnamon or Original C aramel
1 ½ Tbsp bourbon
1/3 cup apple (1 small apple) cubed ¼ “ by ¼”
½ cup flour
1/8 tsp salt
¼ tsp baking soda
¼ cup dark brown sugar
1/3 cup pumpkin puree
3 Tbsp butter, softened
1 egg (beaten)
¼ tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
1/3 cup chopped walnuts (optional)
Directions:
1. In a small bowl, combine caramel, bourbon, apple and set aside.
2. Preheat oven to 350°F.
3. In a small bowl, fork together flour, salt, brown sugar, and baking soda.
4. In a medium bowl, mix together pumpkin, egg, butter and spices, then combine with the dry ingredients. Stir in caramel apple mixture and walnuts.
5. Pour batter into a well-buttered small (3 ½ x 5) loaf pan. Bake for 35-45 minutes or until a knife comes out clean. Turn out of pan to cool on a rack.
