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 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- you want to equate it with making caramel, but 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. 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.

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4.9 based on 8 review(s)

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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.
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https://butterwithasideofbread.com/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.

83 COMMENTS

  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?
    • OK, I googled it and read- this explanation: https://www.thespruce.com/why-did-my-butter-separate-when-making-toffee-or-caramel-520448 I want to help, but I've made this so many times and haven't had problems. It only takes a few minutes and is so easy. I created a video- maybe watching that would help? https://www.facebook.com/buttergirls/videos/1331183947007805/
  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. I made it just now and it was perfect. I took it out of the oven before the 60 minutes was up. The caramel sauce was perfect too!
  16. 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

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