Mini Caramel-Glazed Honey Crisp Apple Bread

Heat oven to 350°F.Spray three mini pans (5.75L x 3.25W x 2.25H inches) with baking spray.In large bowl, stir together apples, 1½ cups brown sugar, the buttermilk, oil and eggs.Stir in remaining bread ingredients just until dry ingredients are moistened.Pour into pans (each pan takes 4 regular size ice cream scoops).Bake 30-35 minutes or until a toothpick inserted in center comes out clean.Cool 10 minutes on cooling rack.Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.In 1-quart saucepan, melt butter over medium heat.Stir in ¼ cup brown sugar.Heat to boiling, stirring constantly; reduce heat to low.Boil and stir 2 minutes.Stir in cider.Heat to boiling; remove from heat.Cool to lukewarm, about 30 minutes.Gradually stir powdered sugar into glaze mixture.Place saucepan of glaze in a bowl of cold water.Beat with spoon until smooth and thin enough to drizzle.If glaze becomes too stiff, stir in additional cider, ½ teaspoon at a time, or heat over low heat, stirring constantly.Drizzle glaze over loaves.Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.