Dulce de Leche Apple Bread

 

2 1/2

cups Dulce de Leche Cheerios® cereal

1/2

cup sugar

1/4

cup vegetable oil

1

cup buttermilk

1

egg

2

cups chopped peeled cooking apples (2 medium)

2

cups Gold Medal® all-purpose flour

1

teaspoon baking soda

1/4

teaspoon salt

1/4

teaspoon ground cinnamon

• 1 Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. Reserve 1/2 cup of the cereal. Place remaining cereal in 1-gallon resealable food-storage plastic bag; seal bag. Crush cereal with rolling pin; set aside.
• 2 In large bowl, beat sugar and oil with electric mixer on medium speed until mixed. Beat in buttermilk and egg until just blended; stir in apples. Stir in crushed cereal and all remaining ingredients except reserved cereal until well mixed; spread in pan. Sprinkle with reserved cereal; lightly press into batter.
• 3 Bake 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.