Monday, November 14, 2016

Tonight's Dessert

Caramel Apple Cinnamon Bread


1/2 cup light butter, softened
1/2 cup Splenda
1/2 cup Splenda brown sugar
1 teaspoon vanilla
1/2 cup eggbeaters or 2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
3 cups flour
1 teaspoon cinnamon
1/2 cup unsweetened applesauce
1 20-oz can of no-sugar-added apple pie filling OR 2 cups peeled and chopped apples
1/2 cup sugar-free caramel ice cream sauce


Preheat the oven to 350 degrees.
Beat the butter and Splendas together until they are creamy. Then beat in the eggs and vanilla.
Combine the baking soda and the flour and slowly beat into the butter mixture.
Stir in the cinnamon, applesauce, apples, and caramel ice cream sauce until combined.
Pour the batter into a greased 9x5 pan.
Combine the topping ingredients in a small bowl. Sprinkle with cinnamon.
Bake for 60-70 minutes or until a knife inserted in the center comes out clean.

Cool for 10-15 minutes in the pan and then remove and continue to cool on a wire cooling rack.

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