Description
This caramel apple bread combines the sweetness of fresh apples, the warmth of cinnamon and nutmeg, and a luscious homemade caramel glaze. Perfect for any time of day, it’s a delicious treat that captures the essence of fall baking and comfort food.
Ingredients
- 1 cup smooth unsweetened applesauce
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- ¼ cup canola or vegetable oil
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 cup peeled, cored, and finely diced apple (about 1 apple)
- 5 tablespoons butter
- 3 tablespoons caramel ice cream topping
- 1 ½ cups powdered sugar
- Dash of salt
Instructions
- Spray a 9×5-inch loaf pan with non-stick spray and set aside. Preheat the oven to 350°F (175°C).
- In a large bowl, combine applesauce, granulated sugar, brown sugar, eggs, oil, and vanilla extract. Whisk well to blend.
- Add flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir just until combined—be careful not to overmix.
- Gently fold in the diced apple.
- Transfer the batter into the prepared loaf pan. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and place it on a cooling rack for 15 minutes. Afterward, remove the loaf from the pan and place it on the rack to cool completely.
- Melt butter in a small bowl. Whisk in caramel ice cream topping, then slowly add the powdered sugar, ½ cup at a time, whisking after each addition. Once all the powdered sugar is incorporated, whisk until smooth. If the glaze is too thick, microwave it for 20 seconds to make it easier to drizzle.
- Pour the caramel glaze over the top of the cooled bread. Let it sit for 1 hour to allow the glaze to set.
- Slice and enjoy! Store leftovers in an airtight container at room temperature or in the fridge. For freezing, wrap the bread in plastic wrap twice, then foil, and freeze for up to 2 months.
Notes
- For extra flavor, try adding chopped walnuts or pecans to the bread batter.
- The caramel glaze can be made ahead and stored in the refrigerator for up to 1 week. Reheat it gently before using.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breads, Desserts, Fall Baking
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
