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The Best Ever Caramel Apple Bread

August 31, 2017 by thedomesticrebel | 13 Comments

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CARAMEL APPLE BREAD LOAF WITH ONE SLICE PROPPED UPThis truly is the BEST Caramel Apple Bread ever! Moist, soft and tender cinnamon-spiced bread studded with fresh apples, a brown sugar streusel, and lots of caramel!

It’s official: I’m a book hoarder.

It’s become really bad, you guys. While I wrote my first 2 books, I didn’t have time to read at all. My stack of magazines – which usually was plowed through within a few days – was back-piled for months. And I still bought novels and memoirs, thinking that I’d get around to reading them but never did.

They don’t tell you that writing a book is all-consuming, because it is!

So now I’m done writing and I continue to buy novels and memoirs and have my usual magazine subscriptions and I still have no time to read it all. It’s gotten to the point where it takes me forever and a day to finish reading a smaller novel, and I consider it a personal triumph when I finish a Cosmopolitan magazine.

Every month, I check out the books Cosmo recommends and without fail, I buy them all. Have I read any of them? NO. Because I’m hoping by osmosis I’ll be able to speed-read them one day… or something.

Don’t worry, though – I’m going on vacation next month and plan to pack a duffel filled with books and Christmas magazines I still haven’t read since last Christmas.

APPLE BREAD LOAF WITH CARAMEL DRIZZLED ON TOPANYWAY, I have still been ordering/reading cookbooks and came across an old employee cookbook from my mom’s work. In it was a recipe for Caramel Apple Bread which I initially made many years ago, but I realized that the photos needed updating and I wanted to bring this bread back to the foreground because it is SO. GOOD.

TWO SLICES OF APPLE BREAD ON A BROWN PLATE This bread is super fluffy, soft, and tender with a moist crumb. It’s studded with chopped apples, lots of cinnamon spice, and even has brown sugar streusel ribbons throughout. Plus, there’s caramel. Lots of it. A lot of so-called ‘caramel apple breads’ only have caramel drizzled on top. Not this bread! It has caramel on top and in the batter which imparts such a wonderful, buttery flavor.

I may be behind on reading, but don’t let yourself get behind on baking because you need this bread!

CLOSE UP OF A SLICE OF APPLE BREAD WITH CARAMEL DRIZZLE*from my mom’s employee cookbook

This is the BEST Caramel Apple Bread recipe! Moist, fluffy and tender cinnamon-spiced bread filled with chunks of apples, buttery caramel, and a brown sugar streusel ribbon. Super easy, totally unforgettable and perfect for using up apples!
Print Recipe

The Best Ever Caramel Apple Bread

This is truly the BEST EVER Caramel Apple Bread you'll try! Moist and super tender, it's filled with chopped apples, lots of spice, buttery caramel, and a brown sugar streusel that's to die for!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: American, Dessert
Servings: 8
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 tsp baking soda
  • 1 Tbsp lemon juice
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 2-3 tsp ground cinnamon depending on how spicy you like it
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 2 cups peeled and coarsely chopped apples I used Granny smith and Gala
  • 1/2 cup caramel sundae sauce
  • FOR THE STREUSEL:
  • 1 tsp ground cinnamon
  • 4 Tbsp brown sugar
  • 4 Tbsp all-purpose flour
  • 4 Tbsp cold butter cut into cubes

Instructions

  • Preheat your oven to 375 degrees F. Liberally grease an 8" or 9" loaf pan with cooking spray; set aside.
  • Cream the butter and granulated sugar together with an electric mixer in a medium bowl until fluffy, about 2 minutes. Meanwhile, in a small bowl, dissolve the baking soda into the lemon juice - mixture may fizz and bubble up, this is okay. Whisk in the eggs and vanilla until combined and pour the egg mixture into the butter mixture, beating well.
  • Add in the flour, salt, and spices until just barely combined - do NOT over mix. There should be lots of flour spots still throughout the batter. Fold in the apples and mix until just barely combined again. Over-mixing will lead to a tough bread or a bread that sinks in the middle once baked.
  • In another medium bowl, whisk together the dry streusel ingredients. Using 2 forks or a pastry cutter, cut the cold butter into the streusel mixture until you achieve coarse crumbs. Spread HALF of the apple bread mixture into the prepared pan. Top with HALF of the streusel and a drizzle of caramel (about 1/4 cup). Repeat layers.
  • Bake for approximately 60 minutes or until a toothpick inserted near the center of the bread comes out clean or with moist - not wet - crumbs. Cool completely before serving. Just before serving, drizzle with more caramel sauce.

A SLICE OF APPLE BREAD SLICED IN HALF, STACKED ON TOP OF EACH OTHERMoist, tender Caramel Apple Bread that is sure to be a hit wherever you take it!

BEST-EVER CARAMEL APPLE BREADHave a super sweet day!

xo, Hayley

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Comments

  1. cakespy says

    September 1, 2017 at 2:04 am

    And here I’ve been eating regular bread sans apples or caramel, like a jerk. Time to remedy that! looks awesome 🙂

    Reply
  2. sandy says

    December 16, 2017 at 5:21 pm

    I’m baking a bunch of different sweet breads for gift baskets this Christmas. I’m making the usual pumpkin bread, banana bread, blueberry bread. But I’m adding strawberry bread and caramel apple bread. Your recipe looks awesome! And so I will be baking it this Thursday. I’ll let you know how it turns out. Merry Christmas!!

    Reply
  3. Carolyn Vick says

    May 3, 2018 at 6:58 pm

    Could you please explain why you dissolve the baking soda in the lemon juice rather than the usual way it is done, dry and wet mixed separately then put together? I have never seen this before so I am curious as to the why. Looking forward to hearing from you. Can’t wait to try.

    Reply
    • thedomesticrebel says

      May 4, 2018 at 7:48 am

      Hi Carolyn! When you mix baking soda with an acid, it produces carbon dioxide which helps baked goods rise. Also, sometimes adding baking soda to a baked good creates a strange flavor when the recipe is heated (in this case, baked in an oven) so lemon juice can help neutralize that. Hope this helps!

      Reply
  4. Carol says

    October 8, 2018 at 4:41 pm

    Mine turned out awful. Even though I added Apple cider. Where was the moisture supposed to come from?

    Reply
  5. Diane M. Bethea says

    February 22, 2019 at 7:15 pm

    Carol made a very good point above, and I’m waiting for your response to it. Why IS there no liquid added to this?? Now that she’s brought up that point, I’m afraid to make it — afraid I’ll be wasting my ingredients.

    Reply
    • thedomesticrebel says

      February 23, 2019 at 7:41 am

      Hi Diane, that is correct – there is no liquid added to this bread because it doesn’t need it.

      Reply
  6. Marilyn Tolan says

    August 21, 2019 at 2:17 pm

    Am confused about the ban. Soda mixture. Do you put the egg mixture in with the back soda mixture, or add the 2 separately? I’m about ready to make it pls answer and TY

    Reply
    • thedomesticrebel says

      August 21, 2019 at 7:37 pm

      Hi Marilyn, I see how that could be confusing – going to edit the directions. It should work either way.

      Reply
  7. Marilyn Tolan says

    August 23, 2019 at 1:59 pm

    How long until you remove it from the pan

    Reply
    • thedomesticrebel says

      August 23, 2019 at 2:20 pm

      Hi Marilyn, I like to wait until completely at room temperature.

      Reply
  8. Marilyn Tolan says

    August 23, 2019 at 2:23 pm

    FYI. Unless youngsters than I, Don’t try to get it out of a glass loaf pan. It’s still awesome tasting, but next time I’ll leave it in the pan.

    Reply
  9. KS says

    October 16, 2021 at 1:00 pm

    This does not create a batter like every other quickbread I have made for the past 20 years. its a crumbly dough. no way this is right.

    Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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