Kanzi Apple and Cinnamon Bread


Kanzi Apple Bread in all its glory, with chunks of fresh apple, walnuts and pecans throughout and a cinnamon icing drizzle to finish.
INGREDIENTS
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125g unsalted butter
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1 cup caster sugar
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2 eggs
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1 tsp vanilla essence
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1⁄3 cup milk
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1 3⁄4 cup all purpose flour
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1 1⁄2 baking powder
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1⁄2 tsp baking soda
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1 1⁄2 tsp cinnamon powder
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1⁄2 tsp ground clove
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1⁄2 cup roughly chopped walnuts or pecans
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3 medium size Kanzi® apples peeled and diced
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1 tbsp granulated sugar
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Extra walnuts and pecans for the top
CINNAMON ICING:
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1⁄2 cup icing sugar
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1⁄4 tsp cinnamon powder
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4-5 tsp milk
METHOD
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Preheat oven to 180°C. Grease and line a standard loaf tin. For easy lift out, ensure the baking paper is higher than the edge of the tin.
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Cream together the butter and caster sugar in a standard mixer until light and fluffy. Add the vanilla essence and one egg at a time, beating in-between until well combined. Scrape down the sides and base of the bowl as needed.
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Add the milk and beat further until combined.
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In a large mixing bowl, stir to combine the dry ingredients; flour, baking powder, baking soda, cinnamon and ground clove.
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Add the dry ingredients to the wet mix. Ensure the mixing speed is slow to allow it to just come together. Be careful not to over mix.
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Gently fold in the chopped nuts followed by 3⁄4 of the diced Kanzi®
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Pour the batter out into the prepared tin and level out with a spatula.
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Add the remaining diced Kanzi® apples and lightly push a few extra nuts into the top. Finish by sprinkling with granulated sugar.
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Bake in the oven for 50 - 55 minutes or until a skewer comes out clean.
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Place on a cooling rack for 15 minutes before removing from the tin.
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To make the cinnamon icing; combine the sifted icing sugar and ground cinnamon in a small bowl. Gradually mix in the milk with a spatula until you achieve a drizzle consistency that is not too runny. If it is, add a little more icing sugar.
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Once cooled, place the cake on a serving plate or a sheet of baking paper. Drizzle the cinnamon icing over the top using a spoon, moving back and forth quickly over the cake to create the desired drizzle effect.
Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.