Apple bread with a rich caramel glaze. It just shouts the flavors of Fall, doesn’t it? It gets better, though. Wait until you taste this caramel-glazed apple bread! A moist quick bread with chunky bits of apple stuffed inside, finished off with sweet caramel. That’s what I’m talkin’ about!
Mr. Store Manager: If pumpkin is a seasonal thing, and you have had Halloween candy out for 3 weeks, what the heck are you waiting for?
I was told pumpkin is a seasonal item and the local grocery store will be receiving it closer to the season. The store is currently decorated with hay bales and fake pumpkins everywhere. Not to mention the 3 aisles devoted to ‘fall’ themed house stuff, like pumpkin shaped cake pans, pumpkin printed table linens, and pumpkin scented candles…. >.>
No one could tell me what season exactly that they would be getting the pumpkin though. Made me giggle.
Lucky for me I wasn’t planning on using the pumpkin today – just wanted to start stocking up. I was really after using up some apples for this apple bread.
I planned on just using the caramel-glaze from this recipe on another bread, but then decided to make the whole thing. The batter tasted delicious. That’s always a sure sign that the finished product will be just as tasty.
Let me know what you think of this apple bread recipe!
Ingredients
- 1 1/2 cups shredded peeled baking apples (2 large)
- 1 cup packed brown sugar
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 4 eggs, lightly beaten
- 3 cups AP flour
- 1/2 cup chopped pecans
- 2 teas baking soda
- 2 teas ground cinnamon
- 1 teas salt
- 1 teas ground nutmeg
- 2 tbs butter or margarine
- 1/4 cup packed brown sugar
- 1 tbs milk
- 1/2 cup powdered sugar, sifted
Preparation
Heat oven to 350°F. Grease bottoms only of 2 (8×4-inch) loaf pans with cooking spray or shortening.
In large bowl, stir together apples, 1 cup brown sugar, the buttermilk, oil and eggs. Stir in remaining bread ingredients just until dry ingredients are moistened. Pour into pans.
Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack. Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.
In 1-quart saucepan, melt butter over medium heat. Stir in 1/4 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.
Gradually stir powdered sugar into glaze mixture. Place saucepan of glaze in bowl of cold water. Beat with spoon until smooth and thin enough to drizzle. If glaze becomes too stiff, stir in additional milk, 1/2 teaspoon at a time, or heat over low heat, stirring constantly. Drizzle glaze over loaves. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Adapted From
Betty Crocker, cuz she knows what guys want.
Do they still use that slogan?
I had to include this picture because Marble (the dog) is in the background and I didn’t realize it until I went to post the picture. it had be cracked up.
I would like to say a huge thank you to all of my buddies leaving comments lately. It really does make my day when I get feedback on the recipes, topics and site in general. I cry myself to sleep at night on the days that there is no Internet love. Ok, it’s no where near that bad, but I do smile every time I get a comment. Heck, I smile because I get spam. I figure it means I’m doing something right. 😉
So thank you everyone! I really appreciate it!
Ok, this might be something worth turning the oven on for!
I still haven’t figured out why stores don’t carry pumpkin year round! Don’t they know that I need my fix, even in the middle of August? Sheesh. They’re missing out on a really lucrative market.
Ah well. Your loaf screams fall to me in the best way possible. Delicious apples and caramel? How could you go wrong.
This bread looks so yummy, can’t wait to try it.
This sounds like a must try for fall. I’m imagining a warm slice right in front of me now and I think I’m drooling! It’s cool and rainy so it would be perfect today. Thanks for sharing this delicious recipe.
Yup, yup- I’m going to make this for the co-workers next week-
What a great-looking apple bread! And, caramel with apple couldn’t be more perfect.
that looks AMAAAAZING.
i’m all about apples and i see this bread as something i’m going to make in the next few weeks.
thanks for sharing!
This looks incredible!!!
Wow! That looks too good to make while I have the house all to myself. I might have to bring this one to the next staff meeting though.
The bread is wonderful!!
i just wanted to make sure i made u happy very nice recipe and great pictures i like cooking and taking pictures but somehow they never come together quite well tnx again
Looks delicoius! Do you think it’s possible to replace the brown sugar with regular one? I have a hard time finding packed brown sugar in Romania.
I am sure you could replace the sugar but I do love the flavor of brown sugar, it adds more of the harvest like richness (if that is even a good way to explain such a thing) to the bread. If you are really up for an experiment, try making your own brown sugar, http://culinaryarts.about.com/b/2008/10/18/make-your-own-brown-sugar.htm 🙂 Thank you and please let me know how it comes out either way!
the glaze looks perfect for this cake!
I made this over the weekend, it was very nice, thanks for posting the recipe 🙂
I had the same thing happen to me this weekend. How is pumpkin not in season??? The lady at the store I went to tried to sell me a plastic pumpkin instead. Yeah that’s going to taste great in a cream cheese spread.
Good to know Im not alone!
Wow, this looks deliciously sinful. It’s bookmarked as a definite to do!
45 minutes was definitely too long– I took mine out at 40 and they were already overcooked. Bummer.
My glaze didn’t work out either. Must not be my day.
I had some problems with a caramel glaze last week. Had to make two batches for some cupcakes. It can be totally frustrating!
This bread looks amazing! I love the icing drizzled over the bread. I am adding this to my “must bake” list…Mmmm…can’t wait! 🙂
Oh, this looks fabulous, Kita! And I LOVE Marble’s cameo appearance 🙂
Lol, you would not believe how many kitty paws and puppy tails I have to edit out of things…
These look seriously delicious!
Oh this looks great! I love apple bread. Loving the caramel glaze you put on it, very pretty (and tasty I am sure!)
I’m loving these caramel apple recipes! I’ve also been having a hard time getting pumpkin lately, so annoying.
This looks so good! There are a lot of great looking apple recipes around at the moment and they’re all making me sad I have no time to bake at the moment!
Loved the pix with the dog in the background. Reminds me of the time my newly married daughter made banana bread as Christmas gifts for family and friends. The whole counter was filled. She went to the store…when she returned the dog had taken bites out of many loaves!!! Funniest is that she cut off the bit end, wrapped the rest and presented it to them as 1/2 a loaf! They never knew and it was delicious. This still makes me laugh!! The bread sound great, I have to try it. Thanks
This is an awesome story! I would have never though to cut them in half! Her ingenuity rocks!
Thanks for the delicious recipe! I brought it to brunch this morning and got a lot of compliments.
I baked an 8 x 4″ loaf pan for 35 minutes, and a mini loaf pan for only 30 minutes.
We ate a mini loaf of bread without the glaze and thought it was just okay (the nutmeg came across pretty strong to me). But then I added the glaze, and that made it fantastic! I had to play with the glaze a little; next time I won’t cool it very long at all before I add the sugar, and I think that will work better.
My 13 year old brother picked out this recipe (from a long list of recipes I picked out first, of course) to make with the apples we picked last weekend and the bread is in the oven now!
He is particularly excited about the caramel glaze. Thanks for the recipe!
I hope you both enjoyed it! Its awesome that your brother was picking things out to bake with you!
Looks amazing! I love the drizzled icing,,, Yum! You’re making me miss fall. 🙂
Made the bread tonight. Turned out wonderfully! Absolutely delicious and the glaze was a perfect addition of flavors! My glaze ended up needing a bunch of milk, but once it was the right consistancy it worked perfectly! Loved everything about it. Made muffins with the leftover batter. Those cooked a lot faster, and was able to enjoy those a lot sooner! Definitely a keeper!
Loving this cake!!
What is AP flour? A brand or special kind?
Also what kind of apples do you use for the recipe? Thanks!
AP flour is all purpose flour. I can not remember exactly what kind of apples I used in the bread, but when baking I tend to lean towards red delicious and granny smith.
This is going on my to-bake list for sure! PINNED!
This is a keeper, many Thanks.
What is AP flour?
All purpose would be my guess!
Correct Mary 🙂
Goodness that recipe looks fabulous!
thanks..I am going to make it!
This sounds wonderful. Do you have a particular fave when it comes to apple varieties?
I love Granny Smiths. They are tart and crisp and stand up to most anything you want to do with them. When I make applesauce I use a mix of Galas and Grannys. But for everything else is all about the Granny.
My mouth is watering just looking at it. Can't wait to make it!
This apple bread recipe is similar to the fresh apple cake I make. I am thinking about making the bread for friends this Christmas, AP stands for All purpose.
It looks so yummy, can’t wait to try it….thanks for posting.
amazing cake:)
found on pinterest…..fabulous idea to use up the apples 🙂
What is AP flour? I LOVE apples and caramel….my taste buds are screaming for me to make this! lol
AP is All Purpose flour.
45 mins was wayyy too long and I didn’t get the glaze right…It burned and stunk up my kitchen 🙁
Now this is worth putting on a pound or two!
I made this tonight and it was amazing! Everything turned out perfect and my hubby is very happy. Thank you! 🙂
Funny you talk about the pumpkin. I replaced the oil and buttermilk with equal amount of cooked mashed pumpkin! Turned out great and drops the calories to 220 for a 1 inch slice, before adding glaze of course : ) I did cut down the cooking time to about 40 mins per earlier comments.
Been looking for something new for Thanksgiving. This looks perfect!
That is a beautiful looking loaf!
We always make breads for the holidays. For ourselves, and they’re also nice small gifts for friends & neighbors. But ours are wallflowers compared to these dressed-up loaves!
I made this and it was extremely dry and tasteless.
Not sure what is wrong, I followed the recipe exactly. It needs much more moisture in the batter and the glaze comes out grainy if you follow her directions.
Be careful with this one, I now have two loaves of bread that nobody wants to eat. 🙁
I have made this recipe several times and never had bad results. >< Sorry that it didn't work out for you.
Oh Kita that bread looks fantastic! Must try soon, soon…:)
I found the recipe on pinterest and I’m about to bake it right now. I love your blog and I will certainly be back!
I was wondering about the “shredded” apples; how do you do this? I want to make sure my break turns out as beautifully as pictured!! 🙂
Use a cheese grater on those bad boys! Or if you have a food processor with the cheese grater attachment it would work perfectly. 🙂 Hope this turns out well for you.
This looks so yummy! Love caramel apple anything 🙂
This is in my oven right now. I made 24 muffins with it.
Rock out! Hope you enjoy.
I used the glaze recipe for zucchini chocolate chip cookies that were just not sweet enough. Easy recipe and delicious, too!
I turn out great for me. Can’t stop ratting it
This is one of my favorite bread recipes! We have been making it for a couple of years and it always turns out great! We also adapt it for muffins. Today we decided to give mini bundts a try. 🙂
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!
The caramel glaze is tricky (I burnt my first batch!) but if you are patient and don’t have too hot of a burner, it turns out perfectly. I brought this bread to a meeting today and everybody LOVED the glaze. Also, because of the comments about it being dry (I read them AFTER my loaves were in the oven otherwise I would have added greek yogurt or something similar), when they were still warm, I poured a little apple cider over them to soak in. They were very moist. Oh, and 35 minutes for baking was just about right. Any longer and I think the outside would have started to taste burnt. This one is a keeper.