Caramel Apple Bread Recipe
Caramel Apple Bread bursting with fresh apple, spiced with cinnamon and nutmeg, then topped with an incredible 3 ingredient caramel glaze.
Ingredients:
- 1 cup smooth unsweetened applesauce
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/4 cup canola or vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 cup peeled, cored, and finely diced apple (1 apple)
Caramel Glaze:
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 TBSP milk
Instructions:
- Spray a 9- by 5-inch loaf pan with non-stick spray, then set it aside. Preheat the oven to 350°.
- Combine the applesauce, sugar, brown sugar, eggs, oil, and vanilla extract in a large bowl. Whisk well to blend.
- Add in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir just enough to combine; do not over mix. Fold in the apples.
- Transfer the batter into the prepared pan.
- Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean, about 60 minutes.
- Remove the pan from the oven and put it on a cooling rack for about 15 minutes, then remove the loaf from the pan and place it on the rack to finish cooling.
- To make the caramel glaze topping: Melt butter in a small saucepan on medium heat. Add in brown sugar and milk and whisk constantly. Bring to a boil, then boil for 2 minutes while continuing to whisk. Remove from heat and let cool about 30 minutes to 1 hour, until caramel has thickened, stirring every 10 minutes or so. You need to continue the stirring while cooling so that the sugar fully dissolves.
- Pour caramel over the top of the apple bread. Let sit 2-3 hours, until caramel topping has set. Slice and Enjoy! Store leftovers in an airtight container on the counter, or in the fridge. Freeze bread by wrapping completely in plastic wrap twice, then wrapping with foil. Freeze for up to 2 months.