Apple-Almond-Raisin Quick Bread with Brown Butter Glaze

Top this moist fruit-and-nut loaf with an easy brown butter icing.
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  • Level: Easy
  • Total: 2 hr 45 min (includes cooling and setting times)
  • Active: 25 min
  • Yield: 1 regular loaf or 3 mini loaves
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Ingredients

Quick Bread:

1/2 cup melted unsalted butter

1 1/4 cups all-purpose flour

3/4 cup granulated sugar

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1 cup raisins

3/4 cup chopped toasted almonds

1/2 cup plain yogurt or sour cream

1 teaspoon pure vanilla extract

2 large eggs

1 teaspoon grated lemon or orange zest, optional

1 cup shredded apples, excess moisture squeezed out

Brown Butter Glaze:

1/2 cup confectioners' sugar

2 tablespoons milk

3 tablespoons unsalted butter

Directions

  1. Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
  2. Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the raisins and almonds and toss together. Set aside.
  3. Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the flour mixture until just incorporated.
  4. Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.

For the brown butter glaze: 

  1. When the bread is cool, stir the confectioners' sugar and milk together in a small bowl. Put the butter in a small pan over low heat and cook until brown. Whisk the brown butter into the sugar mixture until smooth. Use immediately.
  2. Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Try not to use dark coated baking pans; the quick bread could get too dark. Most quick breads taste better if left to sit overnight.