Sink your teeth into this homemade caramel apple bread, ever so decadently drizzled with rich caramel glaze. Wait, it gets better! Bursting with fresh apple bits throughout, this bakery-style dessert bread will not disappoint.
I don’t know about you, but the smell of quick breads baking away in the oven is pretty magical to me. Banana, Pumpkin, Zucchini, Apple, you name it. Once you smell that, you know it is going to be a good day. They are easy to make and can double as breakfast or dessert.
What You Need for Caramel-Glazed Apple Bread
- 8x4 Loaf Pan
- Large Bowl
- 1-quart Saucepan
For the Bread
- Apples: Any type of apple will work but Granny Smith nicely complements the caramel flavor.
- Brown Sugar
- Vegetable Oil
- Eggs - lightly beaten
- All-Purpose Flour
- Pecans: Chopped pecans are the perfect choice here but feel free to use your favorite nut
- Baking Soda
For the Glaze
- Butter - margarine is an acceptable substitute
- Brown Sugar
- Powdered Sugar - sift your sugar to remove the lumps and fluff it up a bit
How to Make this Caramel Apple Bread Recipe
- In a 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 for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a cooling rack. Loosen the sides of the loaves from pans; remove from the pans and place top sides up on a cooling rack. Cool completely, about 1 hour.
For The Glaze
- In a 1-quart saucepan, melt butter over medium heat. Stir in ¼ cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir for 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.
- Gradually stir powdered sugar into the glaze mixture. Place the saucepan of glaze in a bowl of cold water. Beat with a spoon until smooth and thin enough to drizzle. If glaze becomes too stiff, stir in additional milk, ½ teaspoon at a time, or heat over low heat, stirring constantly. Drizzle glaze over loaves.
How Do I Store This Caramel Apple Bread?
To enjoy this bread later, wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. You can also freeze it in an air tight container for up to 3 months. Simply thaw on the countertop before enjoying.
What If I Don’t Have A Loaf Pan?
You can make this caramel apple bread in another dish, if you need to. A cast iron pan or another baking dish would work, but you may need to adjust the baking time. Check after 30 minutes to keep from overbaking.
I don’t have Buttermilk…Help!
NO worries at all about that! You can make your own buttermilk by adding ½ teaspoon white vinegar to ½ cup regular or plant based milk. Allow to sit for 5 minutes, then continue on with the recipe. Alternatively, you can use yogurt, by stirring in ¼ cup yogurt and ¼ cup of water into the recipe.
Let me know what you think of this apple bread recipe!
If you’ve tried my Caramel-Glazed Apple Bread recipe or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
- 1 ½ cups shredded peeled baking apples (2 large)
- 1 cup packed brown sugar
- ½ cup buttermilk
- ½ cup vegetable oil
- 4 eggs, lightly beaten
- 3 cups AP flour
- ½ cup chopped pecans
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 2 tablespoons butter or margarine
- ¼ cup packed brown sugar
- 1 tablespoon milk
- ½ cup powdered sugar, sifted
For The Bread
- 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.
For The Glaze
- In 1-quart saucepan, melt butter over medium heat. Stir in ¼ 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, ½ 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.
Betty Crocker, cuz she knows what guys want.
Do they still use that slogan?
Amount Per Serving: Calories: 316Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 58mgSodium: 387mgCarbohydrates: 43gFiber: 2gSugar: 21gProtein: 5g
Nutrition information provided is an estimate from nutritionix.com. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
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!