Yeast-free bread with apples, raisins and almonds in a butter glaze

Ingredients:

Yeast-free bread

• 1/2 cup melted unsalted butter, plus extra for greasing pans
• 1 and 1/4 cups premium flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 0.5 tsp of soda
• 0.5 tsp ground cinnamon
• 0.5 tsp freshly grated nutmeg
• 1 cup raisins
• 3/4 cup chopped toasted almonds
• 0.5 cup natural yogurt or sour cream
• 1 tsp vanilla extract
• 2 large eggs
• 1 tsp grated lemon or orange zest (optional)
• 1 cup grated apples, squeeze out excess juice

Brown butter glaze

• 0.5 cup powdered sugar
• 2 tbsp. milk
• 3 tablespoons unsalted butter

Preparation:

1. Preheat oven to 350°F (175°C). Lightly grease one 9 x 5 x 2 inch loaf pan or three 6 x 2 x 2 inch mini loaf pans with melted butter and set aside.
2. In a medium bowl, combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon, and nutmeg. Add the raisins and almonds and mix well. Set aside. In a small bowl, combine the melted butter, yogurt, vanilla extract, eggs, and grated zest, if using. Stir in the grated apples. Add this mixture to the flour mixture and mix until just combined (do not over-knead).
3. Transfer the dough to the prepared loaf pan. Tap the pan on the countertop a few times to smooth the surface. Bake until a toothpick inserted into the center comes out clean, 55-60 minutes for a large loaf and 35-40 minutes for mini loaves.
4. Transfer to a wire rack and let the bread cool for 30 minutes, then remove from the pan and let cool completely on the rack.
5. Brown butter glaze:
   
   Once the bread has cooled, combine the powdered sugar and milk in a small bowl. Place the butter in a small saucepan and heat over low heat until browned. Stir the browned butter into the sugar mixture until smooth. Use the glaze immediately.
6. Drizzle the glaze over the bread and let sit at room temperature for 15-20 minutes. Store in a tightly sealed container for up to 1 week..