Caramel Apple Bread bursting with fresh apple, spiced with cinnamon and nutmeg, then topped with an incredibly delicious & easy to make caramel glaze. Fantastic apple quick bread recipe that everyone goes crazy over!
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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 after you drizzle the glaze, you’ll have to let the glaze set. It’s well worth the wait though as this Caramel Apple Bread has incredible flavor!
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UPDATED: After receiving a ton of comments with mixed results on the Caramel Glaze, I’ve replaced the recipe! So below you’ll find the updated, new & improved, EASY version that tastes absolutely amazing. Enjoy!
Another Update: I added back the instructions and ingredients for the original 3 ingredient glaze!
How long does it take to bake Caramel Apple Bread?
A regular 8-9″ loaf pan of caramel apple bread will bake in about 60 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.
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 Recipe
- 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:
- 5 TBSP butter
- 3 TBSP caramel ice cream topping
- 1 1/2 cups powdered sugar
- dash of salt
How do you make caramel apple bread?
- 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.
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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 bowl. Whisk in caramel ice cream topping. Add in powdered sugar, 1/2 cup at a time, whisking in between. Once it’s all added, whisk until smooth. If caramel glaze is too thick to drizzle on the bread, put it in the microwave for 20 seconds.
-
Pour caramel over the top of the apple bread. Let sit 1 hour, 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.
AVOID SUNKEN BREAD
The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!
CARAMEL APPLE BREAD
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:
- 5 TBSP butter
- 3 TBSP caramel ice cream topping
- 1 1/2 cups powdered sugar
- dash salt
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 bowl. Whisk in caramel ice cream topping. Add in powdered sugar, 1/2 cup at a time, whisking in between. Once it's all added, whisk until smooth. If caramel glaze is too thick to drizzle on the bread, put it in the microwave for 20 seconds.
- Pour caramel over the top of the apple bread. Let sit 1 hour, 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.
Video
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Alternative Recipe for Caramel Glaze {this is the glaze that was in the recipe originally)
3-Ingredient Caramel Glaze
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 TBSP milk
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 <strong>let cool about 30 minutes to 1 hour</strong>, until caramel has thickened, stirring every 10 minutes or so. You need to continue the stirring while cooling so that the sugar fully dissolves. <em>(See more tips on making the caramel glaze below!
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.
Ingredients
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 TBSP milk
Instructions
- 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.
Notes
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More amazing quick bread recipes that we love:
- How to make Banana Bread easy
- Sweet Coconut Quick Bread
- Best Zucchini Bread recipe
- Easy Lemon Quick Bread
- Yogurt Banana Bread recipe
- Dutch Apple Quick Bread
- Pumpkin Chocolate Chip Quick Bread
- Caramel Banana Nut Bread
- Best Ever Pumpkin Bread
- Lemon Buttermilk Quick Bread
- Caramel Apple Quick Bread
- Cinnamon Raisin Quick Bread
- Peppermint Chocolate Quick Bread
- Cranberry Orange Quick Bread
- Cinnamon Roll Quick Bread
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.
Best Bread Pan?
I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking. I 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 the coloring is uneven. Read more about which bread pan is the best here!
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
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:
- 5 TBSP butter
- 3 TBSP caramel ice cream topping
- 1 1/2 cups powdered sugar
- dash salt
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 bowl. Whisk in caramel ice cream topping. Add in powdered sugar, 1/2 cup at a time, whisking in between. Once it's all added, whisk until smooth. If caramel glaze is too thick to drizzle on the bread, put it in the microwave for 20 seconds.
- Pour caramel over the top of the apple bread. Let sit 1 hour, 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.
Video
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Caramel Apple Bread bursting with fresh apple, spiced with cinnamon and nutmeg, then topped with an incredible 3 ingredient caramel glaze topping.
Elizabeth says
Directions mention yogurt but not listed in ingredients?
Jessica says
Sorry about that Elizabeth- I fixed it! I’ve tweaked this recipe a lot over the years- it does NOT have yogurt in it! 😉
Laura Garnaat says
You list yogurt in the instructions but not in the recipe ? IS yogurt a ingredient ?????
Jessica says
Sorry about that Laura- I fixed it! I’ve tweaked this recipe a lot over the years- it does NOT have yogurt in it! 😉
Kathy says
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!
Jessica says
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! 😉
Jocelyn (Grandbaby Cakes) says
Wonderful recipe!!!
connie says
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…
Jessica says
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!
Marilyn says
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.
Jessica says
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!
Grumpy says
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?
Jessica says
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. 😉
Sue Harden says
You also have the print option of only printing the pages that you want.
Debra says
Could the calorie amount be listed as well? Thanks
Shirley Roberts says
Anxious to try..but have to ask is all-purpose flour okay to use?…Shirley
Megan @ MegUnprocessed says
It sounds delicious!
Angela says
Wondering if the glaze could be made with almond milk instead of dairy.
Jessica says
I bet it’d be just fine! You really don’t use that much of it. 🙂
Janet says
Is this all purpose flour or self rising?
Jessica says
It’s all purpose flour!
Carol Weineck says
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
Jessica says
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?
Carol Weineck says
I DID WHISK IT AND YES IT DID COME TO A BOIL. MY SAUCEPAN IS STAINLESS STEEL.
Jessica says
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/
Carol Weineck says
WHILE IT IS COOLING THATS WHEN IT SEPARATES
Lisa says
Mine did too and became so hard it couldn’t be used
Jessica says
I just adding a long note about how the caramel glaze comes together. It sounds like it was overcooked. Read the notes and see if it makes sense!
Sue simmons says
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.
Sabrina Modelle says
Wow, love that caramel glaze! 🙂
Jessica says
thank you!
Kathleen says
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.
Jessica says
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??
Jessica says
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.
Cheryl Clair says
I’m wondering about using Carmel flavored sweetened condensed milk instead of making the caramel sauce?
Jessica says
Hmmm— I’ve never tried it- I worry that it wouldn’t harden and allow for easy cutting??
Ariane says
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!
Jessica says
I love doing mini loaves! I usually bake mine for around 40 minutes.
WEndy says
I used the Pampered Chef stone mini loaf pan yesterday and it turned out perfect!! I sprayed with Pam and floured it first.
This recipe is delicious!!!
Jessica says
Glad you liked it Wendy!
Micheymich says
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.
Jessica says
So glad you enjoyed it!
SCV says
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. 🙂
Jessica says
Thank you Suzan for your great comment! Love your modifications. I agree- I can eat the bread by itself! SO GOOD!