Bruised Apple Quick Bread with Brown Butter Frosting

 

4 bruised apples—peeled, cored and cut into quarters

2 tsp. ground cinnamon, divided

2 cups (250 g) all-purpose flour

¼ tsp. ground allspice

1½ tsp. baking powder

½ tsp. kosher salt

¼ cup (½ stick/55 g) unsalted butter, softened

¾ cup (165 g) tightly packed brown sugar

2 eggs, at room temperature

1 tsp. vanilla paste or vanilla extract

Brown Butter Frosting

Flaky sea salt, for garnish (optional)

 

Preheat the oven to 350ºF (175°C). Spray a 9-by-5-inch loaf pan with nonstick cooking spray or coat with butter and set aside. In a food processor, puree the apple quarters and 1 tsp. of cinnamon until the mixture reaches the consistency of applesauce. Set aside. In a medium mixing bowl, whisk together the flour, the remaining tsp. of cinnamon, allspice, baking powder and salt. Set aside.  In a stand mixer with a paddle attachment (or in a large mixing bowl with a handheld mixer), cream the butter and sugar at medium speed until light and fluffy. Beat in the eggs, one at a time, until fully incorporated. Add the flour mixture and beat until just incorporated, scraping down the bowl as needed. Remove the bowl from the stand and stir in the apple mixture and vanilla until evenly combined. Pour the batter into the prepared pan and bake for 1 hour, or until the bread is a rich golden brown and a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let the bread cool for 15 minutes. Remove the bread from the pan and let cool completely before spreading with the Brown Butter Frosting (you might not need all of the frosting). Sprinkle with flaky salt, if desired. Slice and serve.

 

Brown Butter Frosting

 

¼ cup (½ stick/55 g) unsalted butter

1 cup (125 g) confectioners’ sugar

1 T. plus 2 tsp. whole milk

 

In a small skillet, heat the butter over low heat. Cook, stirring often, until the butter is melted and milk solids at the bottom of the pan turn dark amber and smell nutty. Remove the pan from the heat and skim off any foam. Set the butter aside and let cool to room temperature. In a small mixing bowl, whisk together the cooled brown butter, sugar and milk until smooth.