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1
In an 8- to 10-inch nonstick frying pan over high heat, shake and tilt 1/2 c. granulated sugar till melted and amber-colored, about 4 min; be careful not to burn.
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2
At once, pour warm caramel onto a 12-inch foil square on a flat surface.
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3
When caramel is cold sufficient to handle, peel off foil.
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4
Break caramel into chunks and put in a heavy plastic food bag.
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5
With a rolling pin or possibly mallet, crush till largest chunks are about 1/4 inch.
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6
In a large bowl, combine egg, applesauce, 1/4 c. butter, vanilla, and brown sugar.
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7
With a mixer on medium-high speed, beat till well blended.
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8
Stir in flour, baking pwdr, baking soda, salt, and cinnamon; beat just till proportionately moistened.
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9
Stir in caramel.
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10
Scrape batter into a buttered 4 1/2- by 8 1/2-inch loaf pan (about 6 1/2-c. capacity) or possibly equally into 2 buttered loaf pans, each 3 1/2 by 7 1/4 inches (about 3-c. capacity).
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11
Set pan on a sheet of foil placed on oven rack (to catch topping drips).
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12
Bake in a 350 degree oven till bread is hard when pressed in the center, about 40 min for 6 1/2-c. pan and 30 min for 3-c. pans.
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13
Meanwhile, in a small bowl, mix coconut with remaining 1/4 c. granulated sugar and 1/4 c. butter.
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14
When bread is hard to touch, spread mix proportionately over warm loaf or possibly loaves.
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15
Continue to bake till coconut topping is proportionately brown, 15 to 20 min.
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16
Run a thin-bladed knife between bread and pan sides.
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17
Let bread cold in pan on a rack for about 10 min, then invert to release bread.
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18
Turn loaf rounded-side up on rack.
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19
Let cold about 10 min.
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20
Slice to serve hot or possibly at room temperature.
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21
This recipe yields 1 loaf (about 1 3/4 lbs) or possibly 2 loaves (about 3/4 lb each); 8 to 10 servings.
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22
Comments: As the bread bakes, the caramel chunks in the batter soften to create sweet lumps throughout.
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23
If making up to 1 day ahead, cold, wrap airtight, and store at room temperature; freeze to store longer.
