CARAMEL APPLE BREAD

 I'm loving March so far and it doesn't look like it will be changing for awhile. One our weathermen says it looks like we might have a chance of snow one more time this month but only a chance. It probably won't hang around too long.

Yesterday morning I went to the Y and walked 30 minutes against the current in the Lazy River. It felt good to get the exercise. Then after lunch I made this delicious Caramel Apple Bread and took it to our adopted teacher Malinda. She is still doing only virtual learning from her home. She's doing a fantastic job buy know she can't wait to get back in the classroom. Hopefully this fall.

CARAMEL APPLE BREAD

1       cup fat-free plain yogurt

3/4    cup sugar

2       eggs

2       teaspoons vanilla extract

2       cups flour

2       teaspoons baking powder

1/2    teaspoon baking soda

1/2    teaspoon salt

1-1/2 cups chopped peeled tart apples

3/4    cup chopped pecans

     *     *     *

1/4     cup packed brown sugar

2        tablespoons butter

1        tablespoon fat-free milk

Preheat oven to 350 degrees F. Spray a 9 x 5 - inch loaf pan. (You can also use an 8-1/2 x 4-1/2 - inch loaf pan.) 

In a large mixing bowl, beat the yogurt, sugar, eggs, and vanilla til

smooth and creamy.

Combine the flour, baking powder, baking soda, and salt with a whisk in another smaller bowl.

Add to yogurt mixture and

beat until just combined. (Scrape the sides of the bowl.)

Fold in apples and

pecans.

Pour into pan and bake for 45 - 55 minutes. Center should spring back when lightly pressed with fingertips.

Cool for 10 minutes before removing from pan to a wire rack.

In a small saucepan,

bring the brown sugar, butter, and milk to a boil,

stirring constantly.

Cover and cook for 1 minutes.

Remove lid and stir to cool slightly.

(5 minutes)

Spread over cooled bread. Let stand 15 minutes before cutting. Wrap in foil.