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About the Recipe: This apple quick bread is a wonderful breakfast treat since it’s not sugar sweet. The taste has a light maple back-flavor and is moist from the fresh apples. Crunchy walnuts add lots of texture, and it’s so much fun decorating with those tiny candy cap mushrooms.
*Cook’s Note: Rehydrate your dried candy cap mushrooms according to the package directions. I used 1/2 cup of boiling water for 1/8 ounce candy cap dried mushrooms. Save the liquid to flavor other recipes. To grind mushrooms: I used a small coffee grinder and ground 12 dried candy cap mushrooms, which produced 1 Tablespoon ground mushrooms for this recipe. Remember to thoroughly clean out the grinder or it will flavor your coffee too.
Prepare Sweet Drizzle: In a small bowl, mix confectioners’ sugar and mushroom liquid or water until able to drizzle over cooled sweet bread. Sprinkle the top with chopped walnuts and garnish with tiny dried mushrooms.
Yield: 1 (9-inch) sweet quick bread