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
Tools
- 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
- Buttermilk
- 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
- Cinnamon
- Salt
- Nutmeg
For the Glaze
- Butter - margarine is an acceptable substitute
- Brown Sugar
- Milk
- 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 are looking for more amazing quick bread recipes, try these! They're so so good.
Cranberry-Apple Quick Bread
Classic Banana Bread
Praline Apple Bread
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.
Ingredients
- Bread:
- 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
- Glaze:
- 2 tablespoons butter or margarine
- ¼ cup packed brown sugar
- 1 tablespoon milk
- ½ cup powdered sugar - sifted
Instructions
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.
Notes
Nutrition
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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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!
Corned Beef and Kimchi says
Ok, this might be something worth turning the oven on for!
Joanne says
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.
kaida says
This bread looks so yummy, can't wait to try it.
Amanda says
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.
Glenn says
Yup, yup- I'm going to make this for the co-workers next week-
lisaiscooking says
What a great-looking apple bread! And, caramel with apple couldn't be more perfect.
Lan says
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!
Pretty. Good. Food. says
This looks incredible!!!
Nicole says
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.
Cliff Rodwell says
@Nicole, Lol, I totally understand. 🙂
Cherine says
The bread is wonderful!!
silver says
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
Tunde says
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.
Kita says
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, https://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!
tia says
the glaze looks perfect for this cake!
Lisa says
I made this over the weekend, it was very nice, thanks for posting the recipe 🙂
Cheryl says
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.
Kita says
Good to know Im not alone!
Anna says
Wow, this looks deliciously sinful. It’s bookmarked as a definite to do!
Alison M. says
45 minutes was definitely too long-- I took mine out at 40 and they were already overcooked. Bummer.
Alison M. says
My glaze didn't work out either. Must not be my day.
Kita says
I had some problems with a caramel glaze last week. Had to make two batches for some cupcakes. It can be totally frustrating!
Christina @ Sweet Pea's Kitchen says
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! 🙂
Liz says
Oh, this looks fabulous, Kita! And I LOVE Marble's cameo appearance 🙂
Kita says
Lol, you would not believe how many kitty paws and puppy tails I have to edit out of things...
Curt says
These look seriously delicious!
Chris @ TheKeenanCookBook says
Oh this looks great! I love apple bread. Loving the caramel glaze you put on it, very pretty (and tasty I am sure!)
Lauren at Keep It Sweet says
I'm loving these caramel apple recipes! I've also been having a hard time getting pumpkin lately, so annoying.
Julia at Cafe Lula says
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!
barbara says
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
Kita says
This is an awesome story! I would have never though to cut them in half! Her ingenuity rocks!
Marcie says
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.
Kaci @ Kaci's Kitchen says
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!
Kita says
I hope you both enjoyed it! Its awesome that your brother was picking things out to bake with you!
Patricia Scarpin says
Looks amazing! I love the drizzled icing,,, Yum! You're making me miss fall. 🙂
Natalie says
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!
marla says
Loving this cake!!
Heidi says
What is AP flour? A brand or special kind?
Also what kind of apples do you use for the recipe? Thanks!
Kita says
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.
Aimee @ ShugarySweets says
This is going on my to-bake list for sure! PINNED!
Mary Lee Mounts says
This is a keeper, many Thanks.
Sandra Lyman Cleveland says
What is AP flour?
Mary Hammer says
All purpose would be my guess!
Donna Vannada Carrier says
Correct Mary 🙂
Donna Vannada Carrier says
Goodness that recipe looks fabulous!
Patricia Gaudet says
thanks..I am going to make it!
Beth Foley says
This sounds wonderful. Do you have a particular fave when it comes to apple varieties?
Ruth Anne Richmond Harmeling says
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.
Ellie Near says
My mouth is watering just looking at it. Can't wait to make it!
Judy K Graves says
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.
Patty says
It looks so yummy, can't wait to try it....thanks for posting.
monika says
amazing cake:)
lorraine says
found on pinterest.....fabulous idea to use up the apples 🙂
Theresa says
What is AP flour? I LOVE apples and caramel....my taste buds are screaming for me to make this! lol
Kita says
AP is All Purpose flour.
Sugar and spice says
45 mins was wayyy too long and I didn't get the glaze right...It burned and stunk up my kitchen 🙁
Jeannie George says
Now this is worth putting on a pound or two!
Nicole says
I made this tonight and it was amazing! Everything turned out perfect and my hubby is very happy. Thank you! 🙂
Chelle says
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.
Sally Duke says
Been looking for something new for Thanksgiving. This looks perfect!
Mike Wascher says
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!
Ilese says
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. 🙁
Kita says
I have made this recipe several times and never had bad results. >< Sorry that it didn't work out for you.
Sandra's Easy Cooking says
Oh Kita that bread looks fantastic! Must try soon, soon...:)
Amanda R says
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!
RWright says
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!! 🙂
Kita says
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.
Laura Dembowski says
This looks so yummy! Love caramel apple anything 🙂
Nadine says
This is in my oven right now. I made 24 muffins with it.
Kita says
Rock out! Hope you enjoy.
Marna says
I used the glaze recipe for zucchini chocolate chip cookies that were just not sweet enough. Easy recipe and delicious, too!
Wanda says
I turn out great for me. Can't stop ratting it
K M says
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. 🙂
Kita says
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!
Stacy Thomas says
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.
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.
Denay DeGuzman says
Mmmm...my mouth is watering just looking at the gorgeous images of your freshly-baked loaf of caramel-glazed apple bread. I love that it looks easy to make. This season I'd enjoy creating several mini loaves for family and friends.
Jenn says
This looks and sounds delicious. I haven't made homemade bread of any kind in a long time. I don't think I've ever made apple. I'll have to give this one a try, I'm sure my family will love it.
Clara says
You had me at glazed. I pretty much like anything with a glaze on it so the apple and caramel are bonuses to me. I would definitely attempt this recipe as your pictures make it look so delicious. Also, it's a perfect recipe for this time of year. Thank you for sharing.
Nadalie Bardo says
Oh la la, this looks like the perfect, yummy yet festive treat. Apple picking season is upon us. Hello dessert of my dreams.
Heather Barber McMechan says
I love the idea of a little drizzle on top. I bet this dish made your home smell delicious! Reminds me of the fall.
MikeW says
Apple bread makes the best French toast!
Sherri Norvill says
This bread is going to be a delicious addition to my Christmas baskets.
blm says
Can I use unsweetened oatmilk and lemon juice in lieu of the buttermilk? Should I add some apple cider for moistness?? Can't wait to try this recipe!!
Kita says
We don't recommend oat milk as a 1-to-1 substitute because they dont have the same fat content as regular buttermilk.