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.
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!
CATHERINE says
This was perfect.
My family loved the bread!
Recipe was easy to follow.
Thank you!!!!
Jessica says
Thank you Catherine!
Ginny says
My glaze turned out separated also. I followed the instructions exactly. Should I try adding powdered sugar?
Jessica says
Ginny- did you try gently whisking it so that it blended together again? That seems to work for me!
Julie Kibble says
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.
Jessica says
So glad you liked it Julie!
Mardi says
How much Splenda and Truvia did you use in place of sugar? I’m diabetic so I would love to make this without sugar.
Thanks
Brenda says
Looks good. Can self rising flour be used and omit baking Sosa, baking powder, salt?
Jessica says
Hi Brenda, I don’t use self-rising flour so I’m not certain how it would go. It makes sense that it would work though!
Alysha says
Yes, i use sellf raising and skip the ing powder and soda. Turns out fantastically
Audrey says
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.
Jessica says
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.
Kayla says
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.
Jessica says
So glad you liked it Kayla!
MaryBeth says
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.
Sybil. Brown says
Can I double the recipe and use 9 x 13 pan?
Jessica says
I don’t see why not! Caramel Apple CAKE then, right?! YUM.
Sybil. Brown says
Thanks…I am going to try it.
Krys says
My caramel sauce separated and burned! Will just buy some☹️????
Jessica says
Do you have a gas stove? If so, try cooking it on low and see if that helps!
Nicole Lafrance says
Bonjour,je voudrais savoir ce que( lait tbsp) veut dire.Merci
Syndi says
What kind of apple are you suppose to use?
Jessica says
I use whatever I have on hand! Tart apples like Granny Smith are great, but I have also used Fugi, Gala, and Pink Lady.
Steve says
Quick, easy and delicious. I added 1/2 cup of chopped pecans in the mix and spread some over the caramel top.
Sara says
thats sounds like a good idea!
Cindy K says
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.
Alysha says
My caramel only turns a pale brown after it is fully cooled and then put in the fridge. It just takes time.