Apple Spiced Loaf w/Chai Glaze

Ingredients & Measurements:
Loaf:
2 cups fuji apples peeled and chopped
1 cup (8oz/250ml/250g) apple sauce unsweetened
⅔ cup (115g) brown butter
1 ⅔ cup (355g) sugar
1 cup (200g) packed brown sugar
4 eggs room temperature
⅓ cup (3oz/75ml/77g) milk
3 ½ (525g) cups fall purpose flour
3 tsp. (15g) baking powder
2 tsp. (10g) baking Soda
2 tsp. cinnamon
1 tsp cardamom
1 tsp. (3g) vanilla extract
1 tsp. (5g) salt

Optional:
1 cup chopped walnuts

Chai Tea Glaze:
½ cup (100g) packed brown sugar
¼ cup (60g) unsalted butter
4 tbsp. (50g) heavy cream warmed
1 tbsp. hot water
2 bags of chai tea
1 tsp. (3g) vanilla extract
¼ tsp. (2g) salt
1 cup (115g) powdered sugar

Instructions:
Step 1: Brown Butter
Watch the video linked here to see how I brown butter. Skip to 0:40 seconds to go straight to browning butter. Allow the brown butter to cool for a few minutes before using it in the recipe.

Step 2: Prep Apples
Wash and dry apples, I like to peel the apples but you can leave the peel on if you like. Slice into small cubes and place in a bowl. Preheat the oven to 350 degrees F. 

Step 3: Make the Bread
Measure out all of the ingredients you will need for this recipe. Then begin by combining the dry ingredients in a medium bow, flour, baking powder, baking soda, cinnamon, cardamom, and salt.

In a large bowl combine the cooled brown butter with the sugars and beat until light and fluffy. Add eggs 1 at a time and mix until incorporated. Mix in the apple sauce followed by the vanilla extract and milk. Then in 3 batches mix in the dry mixture until fully absorbed into the wet ingredients. Lastly, fold in the apples and walnuts.  Pour into a greased 9×5 baking loaf pan lined with a parchment paper sling and bake at 350 degrees F. for 60-65 minutes.

Step 4: Chai Tea Glaze
Heat heavy cream for 30-45 seconds in the microwave, add tea bags and 2 tbsp. boiling hot water. Let the tea steep for 5 minutes. In a heavy line sauce pan add the butter, brown sugar, salt, and chai infused milk. Bring to a low boil over medium heat, and let boil for a minute. Turn heat off, add vanilla (careful the mixture will bubble violently when you add the vanilla). Then whisk in the powdered sugar until smooth. Drizzle over the cooled loaf, letting the glaze fall down the sides of the loaf. This glaze will set very fast, so you have to move quickly. Top with chopped walnuts as a garnish. Allow the glaze to set for 20 minutes, then enjoy. 

Store in an airtight container in the refrigerator for up to 5 days.