CARAMEL APPLE BREAD

Caramel Apple Bread bursting with fresh apple, spiced with cinnamon and nutmeg, then topped with an incredible 3 ingredient caramel glaze.

Caramel Apple Bread is the perfect recipe for quick sweet bread this time of year. Use any type of apple that you’d like, although I love it with Pink Lady apples. This recipe is easy to make, but it does take some time as you need to cool the bread, then cool the glaze and let the glaze set. It’s well worth the wait though as this Caramel Apple Bread has incredible flavor!

How long does it take to bake Caramel Apple Bread?

A regular 8-9″ loaf pan of yogurt banana bread will bake in about 45-55 minutes. If you like using mini loaf pans, they take 30-35 minutes to bake. If you’d like to adapt this recipe for muffins instead, bake those for 14-18 minutes. Always check for doneness either by measuring the temperature of the bread with a meat thermometer- it should read 190 degrees F, or by inserting a toothpick in the center and having it come out clean.

Did your apple bread sink in the middle?

This happens to me occasionally too! Often it’s because I’ve over mixed the batter. Quick bread (referring to a bread recipe that doesn’t use yeast) does not like to be stirred too much, so try to just barely mix all the ingredients together. Another culprit could be overfilling the pan. The bread pan should be only half full each time. As always, make sure your leavening ingredients- baking soda and baking powder- aren’t too old. Baking soda should only be on your shelf for 6-9 months before purchasing new. I purchase it in bulk (I bake a lot!) and refrigerate it to help it last longer.

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How do you peel an apple?

There are a few ways to peel an apple, but I prefer to use a simple metal peeler. Wash the apple, then begin peeling away the skin starting at the top of the apple and circling around. You can also use a paring knife, or a fancy apple peeler like this one here, that also slices and cores your apple.

Caramel Apple Bread bursting with fresh apple, spiced with cinnamon and nutmeg, then topped with an incredible 3 ingredient caramel glaze topping.

Caramel Apple Bread

  • 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

How do you make caramel apple bread?

  1. Spray a 9- by 5-inch loaf pan with non-stick spray, then set it aside. Preheat the oven to 350°.
  2. Combine the applesauce, sugar, brown sugar, eggs, oil, and vanilla extract in a large bowl. Whisk well to blend.
  3. 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.
  4. Transfer the batter into the prepared pan.
  5. Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean, about 60 minutes.
  6. 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.
  7. 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. (See more tips on making the caramel glaze below!)
  8. 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.

Scroll down for printable recipe version.

TIPS ON MAKING THE CARAMEL GLAZE:

It seems that some are having a hard time making the caramel glaze, so I wanted to elaborate on how it’s done. It’s a very, very simple recipe and method. I have an electric stove, so if you have a gas stove, you’ll want to decrease the temperature to low when cooking it. It comes together very fast- on my stove on heat level 4 (medium low) it takes me about 8 minutes. So in 8 minutes I’ve added the cold butter to the pan, melted the butter, added the brown sugar and milk. Once that begins boiling- NOT a full, hard rolling boil, just a gently boil- time 2 minutes, then take the pan off the heat.

Leave it in the pan to cool! If the temperature changes too drastically here, the caramel will separate. So leave it in the pan and just give it a gentle whisk every 5-10 minutes. I’ve glazed the bread several ways. You can let it sit for more like an hour and you’ll have to spread it around like I did in the video. I’ve also let it sit for more 30-40 minutes and have poured it on the bread- it coats it nicely, then runs down the sides, no spreading necessary. Leave the glaze for a couple hours to fully set! During this time the sugar continues to dissolve so that the glaze isn’t grainy.

I hope that helps! I think it’s almost too simple- resist the urge to equate it with making caramel-it’s a lot faster & easier.

If you like this Caramel Apple Bread, check out more Fall recipe favorites of ours:

Caramel Apple Bread bursting with fresh apple, spiced with cinnamon and nutmeg, then topped with an incredible 3 ingredient caramel glaze topping.

What apples can you use to make apple bread?

When you bake apple bread it’s a good idea to use a more robust variety of apple so that the apple holds up when baking. My favorite variety of apple to use is Honey Crisp. If you can’t find Honey Crisp apples or if they’re a bit too expensive, you can also use Fugi apples or Granny Smith apples. Try to avoid using softer apples like Red or Golden Delicious as they’re not ideal for baking.

What bread pan is the best?

I bake a lot of bread and the pans I prefer are either aluminized steel or ceramic. Both types of pans will bake bread more evenly and release the bread more easily after baking. I’ve used glass pans in the past and it seems like my bread sinks too often when using them, so I stopped. I also don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so it’s easier to burn.

Can you make apple cake instead of apple bread?

You can use this exact recipe to make a caramel apple cake instead of apple bread. Simple follow the recipe directions using a 8×8 glass pan instead of a bread pan. Bake for 30-35 minutes and then proceed with the recipe as indicated.

Can I grate the apple instead of dicing it?

You can grate the apple needed for this recipe instead of dicing it. Know that the apples will be smaller and will blend into the bread after baking. You might not have the bits of apple chunks throughout each slice but it will still taste delicious and have a great apple flavor.

Can apple bread be frozen?

Yes, you can freeze this apple bread. I prefer freezing it before adding the caramel glaze. It will stay fresh for 2-3 months in the freezer. I like to first wrap it in parchment paper or freezer paper, then put it in a ziplock freezer bread. Instead of using a ziplock bag you can wrap it in foil or plastic wrap.

 

Caramel Apple Bread bursting with fresh apple, spiced with cinnamon and nutmeg, then topped with an incredible 3 ingredient caramel glaze topping. Caramel Apple Bread bursting with fresh apple, spiced with cinnamon and nutmeg, then topped with an incredible 3 ingredient caramel glaze topping. Easy #apple quick bread recipe from Butter With A Side of Bread

CARAMEL APPLE BREAD

Caramel Apple Bread bursting with fresh apple, spiced with cinnamon and nutmeg, then topped with an incredible 3 ingredient caramel glaze topping.

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 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

  1. Spray a 9- by 5-inch loaf pan with non-stick spray, then set it aside. Preheat the oven to 350°.
  2. Combine the applesauce, sugar, brown sugar, eggs, oil, and vanilla extract in a large bowl. Whisk well to blend.
  3. 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.
  4. Transfer the batter into the prepared pan.
  5. Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean, about 60 minutes.
  6. 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.
  7. 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. 
  8. 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.

Caramel Apple Bread bursting with fresh apple, spiced with cinnamon and nutmeg, then topped with an incredible 3 ingredient caramel glaze topping.

144 COMMENTS

    • Sorry about that Elizabeth- I fixed it! I’ve tweaked this recipe a lot over the years- it does NOT have yogurt in it! 😉

  1. I was wondering if you could use cinnamon apple sauce instead of unsweetened? Maybe use less cinnamon and sugar or not add any. Is there some way to tweak the recipe somehow if using cinnamon applesauce? Otherwise I have no problem following this recipe, looks soooo delicious! Thanks so much!

    • I’ve not tried this, but it sounds like it’d work! Cinnamon applesauce doesn’t have a super strong flavor though, so I’d just reduce the cinnamon by half. I’d leave the sugar amount as is… but that’s just me! 😉

  2. My carmel icing look nothing like the one in your picture, butter, brown sugar, and milk, am I missing an ingred….it stayed just like it was when it was boiling…

    • Did you let it cool, Connie? It thickens as it cools, then you pour it on the bread. I’ve made this bread many times- sometimes I let it cool longer, like in my video and I have to spread it on, other times I’m impatient and pour it on. Both work well!

      • I love this recipe but the caramel icing was very sugary and grainy. I added a little confectioners sugar, blended it in and it helped to thicken it and kept the butter incorporated better. Thank you for the recipe.

        • The caramel glaze needs to sit twice- first too cool, then after you spread it on the bread, to set up. Those couple hours of combined waiting time enable the sugar to fully dissolve. Etiher way- glad you enjoyed it!

  3. All I wanted was to print the recipe, but I got six more pages of color photos. That’s ridiculous. Why don’t you offer a “printer friendly” option?

    • We have one Grumpy- you just have to scroll down. I put a text version because it shows up in larger font, so it’s easier for people to read. Printable version of all my recipes are towards the bottom. 😉

  4. MY CARAMEL GLAZE DOES NOT LOOK LIKE YOURS. THE BUTTER SEPARATED FROM THE REST. WHAT AM I DOING WRONG I FOLLOWED THE DIRECTIONS AND THE BREAD IS DELICIOUS. I TRIED THE GLAZE TWICE AND BOTH TIMES THE BOTTER SEPARATED

    • The butter will be separated but as the mixture heats up and begins to boil, it melds together. I like to use a stainless steel saucepan and have the heat at medium. Is your mixture boiling? Are you whisking it while it’s heating up? Maybe try that?

  5. My loaf looks and smells amazing. My glaze never firmed up and looked very different from the picture. I cooled it over a hour and till pan and glaze were totally cool. I beat it several times over the hour. I ended up mixing some 10x sugar in and got a spreadable consistency and it now looks like the picture.

  6. I have to add like the others about the caramel. It seperated while cooling. I also used a stainless steel saucepan and followed the directions. But it didn’t come out light colored either.
    I ended up re-boiling it and adding more milk and now I have it in the freezer to quickly thicken it up.
    but honetsly I think there is something missing in the recipe since its much darker than in the video and photo.

    • Hi Kathleen, I’m going to make the glaze (again!) today, but I assure you, the recipe is correct. Are you using light or dark brown sugar? I use light- perhaps that’s the reason for the color variance??

    • Hi again Kathleen- OK I just went and made the glaze again to make sure everything is correct– and it is. I had zero problems and the whole thing was done and cooling in less than 10 minutes. Did you stir occasionally while it was cooling? One of the reasons that’s in the recipe is because it takes such a short time to cook, you need to stir it to continue helping the sugar to dissolve. I don’t stir it aggressively at any point, just gentle stirs with the whisk every 5-10 minutes or so.

  7. This sounds so good? Have you or anyone tries making it in mini loaf pans? I’m guessing it would work, just less baking time! I’m going to try it!

  8. I just made this delicious cake, glaze came out perfect. My 3 boys gobbled it up and I was left with only a small piece. Going to make more tomorrow.

  9. I made three loaves,three different ways, and they came out great. 🙂 What I did to the first one was made just the way you did Jessica.The second I added walnuts and raisins not a fan because I don’t like raisin but the family loved it and the last one I made without glazed and added nuts and liked it the best.I’m not a sweet person and prefer warm fruit breads like blueberry, banana nut and that kind of thing without frosting and and add butter. So I cut slice of yours and added a smear of butter and it was so good. This will be a good bread to add to the Fall bake sale and bazaar at church.
    Thank you so very Much for a wonderful recipe. 🙂

  10. I made this yesterday and it turned out wonderful! I used truvia sugar and Splenda brown sugar organic white flour I will definitely be making this again.

  11. My caramel glaze didn’t turn out either. The recipe says: 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. Your video shows melting the butter, adding the brown sugar and boiling, THEN adding the milk. Plus in the video it looks like more than 1 T of milk was used.

    • Audrey- I’m sorry your glaze didn’t turn out. Can you explain what that means? It’s a very simple, versatile recipe. The video is a representation of the recipe, but it’s condensed to 1 minute, so it’s not meant to be literal. 😉 I’ve made this glaze SO many times- and have never had issues. If it separates a little while cooling, gently whisking it a few times blends it back together.

  12. Just made this, and it was great! The only little tweak I made was using whole wheat white flour instead of all-purpose. Also, I followed the glaze recipe as written, and it turned out perfectly. Thanks for a great fall recipe.

  13. I don’t have any apples but I do have applesauce. Has anyone tried it by just doubling the applesauce? I’m not wanting to drive the 30 minutes to the grocery store.

  14. I used Cinnamon applesauce and extra cinnamon and I felt this came out dry and not as flavorful as I thought it would. I was very disappointed by this and my glaze did not come looking like the picture and I did it exactly correctly as I make caramel sauce for several recipes, so I am experienced at making it.

  15. The glaze issue coul Be when the milk is added?? Video shows the milk being added after the sugar and butter have boiled but the instructions say to add the sugar and the milk at the same time? Could this be the issue because mine did not come out like yours either

  16. I made this for the first time last night and it was fabulous!! My two Labs even got a bite and now they won’t quit staring at the counter. 🙂

    • I actually think it’d freeze pretty well. The caramel sauce firms up, so it shouldn’t be an issue. Just let it come to room temp slowly when you’re thawing it out again– don’t try to rush it by microwaving it. 😉

  17. Doing a bake sale to help pay for my daughters Washington dc trip. This is one i know will do good! I have just made the caramel glaze and didnt have one issue. For those having problems treat it like you do making fudge….when you think your done stiring(whisking) KEEP stirring! lol Glaze came out PERFECTLY!

  18. I made this today. I changed it up a bit. I baked it in a rectangle pan to make it like squares. I also doubled the recipe. After it was baked, I poked holes like a poke cake and added a jar of caramel sauce. ( I love caramel! ) The caramel glaze turned out perfect! The baking time was about 50 min. Thank you for sharing this recipe! 🙂

  19. I didn’t want it too sweet so omitted the 1/2 cup of granulated sugar and made the 1/2 cup of brown sugar heaped and it still turned out great. Very yummy, will be making it again.

  20. I made the caramel sauce twice and it failed both times! Followed your directions exactly. Separated and became grainy. But the bread is wonderful.

  21. Thanky ou so much Kate! This comment sincerely made my day. I just pulled this recipe up this morning. It is awesome to hear that you are still digging it too!

  22. Very easy recipe to follow! My caramel sauce came out just fine!
    Waiting for the caramel to hardened on the bread is driving me crazy can’t wait to taste it!

  23. My nephew, Steven, who is intellectually disabled made the bread at school with the teacher’s help. It was a great Mother’s Day surprise for me. Very delicious. He then brought the recipe up on the computer for me to get the recipe. What a pleasure to have him.

  24. Could you grate the apple instead of chunking it? Can this be made into mini loaves? If so how long for baking time and how much in pan 1/2 fill 3/4 fill? would it make 2 or 3 minis? Was thinking this is different for bazaar tables when Im asked to bake!! TY

    • You can grate the apple, but I think it tastes better cut into small pieces. Just my opinion though! I’d fill the mini pans about 2/3 full and bake for 30-40 minutes.

  25. Oh my goodness, this cake is so delicious! I loved the bits of apples scattered throughout and that caramel glaze/frosting is out of this world!

  26. Reading the comments regarding the caramel glaze and I was wondering if it might be the butter you are using. Are you using butter or margarine? Just a thought.

  27. I haven’t found your “print” option yet. It goes from “comments” to “Leave a Reply”, then bottom of page. Guess it would be easier to hand write it out……

    • I have a print button at the top and bottom of the page, as well as a printable recipe card after the typed out recipe. 😉

  28. The problem with the glaze could be in the video you add the milk after the butter and brown sugar has come to a boil, in the directions it says to add brown sugar and milk to the melted butter, then bring to a boil and boil for 2 minutes. Took me 3 times to make this, finally got it right after viewing video!

  29. The recipe for the glaze does not match what you do in the video. The recipe calls for you to mix the brown sugar & milk into the melted butter but in the video you add the milk after it boils. It does make a difference on when you add the milk. But either way it was still very good.

  30. What about adjustment for high altitudes.? I always hate to waste good ingredients to only end up with a sunken loaf ….tough on outside and mush in middle.

    • I always suggest cooking quick bread to an internal temp of 200 degrees. That way you know it’s done inside, regardless of what altitude you’re at. It might take you a bit longer!

    • The recipe actually includes instructions for a homemade caramel sauce that is made with just a few basic ingredients. It is thicker than the store-bought sauce that you put on ice cream but the flavor is similar – it’s delicious!

  31. I made this recipe and it was wonderful and very moist. I did not have apple sauce so I used apple butter and stuck with the rest of the ingredients as in the recipe. Definitely making again!!

  32. I concur with all the comments on the glaze. I followed your directions EXACTLY, including the Tips on Making the Caramel Glaze. The butter starts separating at about 30 minutes, regardless of my caution in overcooking, my caution to stir intermittently while cooling, etc., etc. I don’t think the problem is with “some having a hard time,” I think the problem is the recipe. I’d give the bread 5 stars and the glaze a big zero. Lots of caramel frosting recipes online for apple bread, most include powdered sugar.

    • I’m sorry your glaze didn’t turn out Rebecca. I’m confused- were you still cooking it at 30 minutes?? Without more info I don’t know how to help you. You can read the comments- after I added the glaze helps, most people have zero problems with it. It really is a very simple glaze!

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