Caramel Apple Bread

This bread was a definite hit! My granddaughter Aya did most of the mixing for me.

For this you will need:

1 cup smooth unsweetened applesauce
1/2 cup sugar
1/2 cup packed light brown sugar
2 large eggs
1/4 cup vegetable oil
1 tsp vanilla extract
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1 cup peeled, cored, and finely diced apple (1 apple)

Caramel Glaze:

1/2 cup butter
1/2 cup brown sugar
1 tbs milk

Spray a 9″ x 5″ loaf pan and set aside. Preheat the oven to 350°.

Combine the applesauce, sugar, brown sugar, eggs, oil, and vanilla 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 rack until a toothpick inserted into the center of the bread comes out clean, about 60 minutes. Remove the pan from the pven 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 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 the 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.

Pour caramel ovet the top of the apple bread. Let sit 2-3 hours, 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.

FYI: I made the caramel topping while the bread was cooling and realized later that I should have waited to make it after the bread was completely cooled. Because I made it too early, it had to sit for too long waiting for the bread to cool completely and became too thick to pour. It still tasted delicious, it just looked a little lumpy.

 

 

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