Moist bread with chunky apples and drizzled with delicious caramel topping.
To begin preheat your oven to 350 degrees. Grease to standard loaf pans, set aside.
In a bowl, combine 4 cups of flour, 1 tsp salt, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp nutmeg, 1/2 tsp cinnamon and 1/4 tsp allspice. Stir them together and set it aside.
In your mixing bowl, combine 2 sticks of room temperature butter, with 2 cups of sugar.
Beat those together until fluffy, and then add in 4 eggs, one at a time. Mix well.
Measure out 1/2 cup of buttermilk, and set it aside for a moment.
Now peel and dice 2 Granny Smith Apples.
It is times like this that I especially miss having chickens. My girls would come running for goodies like this, when I called them.
Mix half of your dry mixture into the sugar mixture, then the buttermilk, then the remaining dry mixture. Combine each completely before adding the next, and stop when it is just combined.
Stir in the diced apples.
Spread the mixture into the loaf pans.
Bake them for one hour, or until a toothpick comes out clean when inserted in the center. Allow them to cool for a couple minutes, and then remove them from the pans to a baking rack.
Now for the topping.
Measure out 2 teaspoons vanilla, and set that aside. In a saucepan, you will combine 1/3 cup each of brown sugar, white sugar, butter and half & half.
Whisk the mixture together over medium heat, and bring it to a boil. Let it boil for 3 minutes, stirring continually. Remove from heat and stir in the vanilla.
Spread the topping all over the tops of the warm loaves.
Don’t these look delicious?
I made this one day a while back, and the fact that it makes two loaves is perfect. One loaf went with me to a meeting, and the other loaf was for the family to enjoy.
I have to say, that when my meeting that night was over, I brought home an empty plate. I love bringing home empty plates – it is the stamp of approval for foodies!
Another option for this bread, is to make one to enjoy now, and freeze the other for later. If you choose to freeze one, do not put the glaze on. Make a half batch of the glaze, and only put that one the one you will eat now. Freeze the un-glazed loaf for later. Then when you thaw it out in the future, you can whip up a half batch of the glaze and drizzle it on then.
Caramel Apple Bread
For the Bread
- 4 c flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp nutmeg
- ½ tsp cinnamon
- ¼ tsp allspice
- 2 c sugar
- 2 sticks, 1 cup room temperature butter
- 4 eggs
- ½ c buttermilk
- 2 Granny Smith apples, peeled and diced
For the Caramel Topping
- 1/3 c brown sugar
- 1/3 c sugar
- 1/3 c butter
- 1/3 c half & half
- 2 tsp vanilla
- Preheat your oven to 350 degrees. Grease 2 standard loaf pans, and set aside.
- In a bowl, combine the flour, baking powder, baking soda, salt nutmeg, cinnamon and allspice. Stir together and set aside.
- In your mixing bowl, beat together the butter and sugar until fluffy. Add in the eggs, one at a time.
- Mix half of the flour mixture into the creamy mixture until just incorporated. Next, mix in the buttermilk, and then finish with the remaining flour mixture, until just combined. Stir in your diced apples.
- Spread the mixture into the loaf pans, and bake for 1 hour or until they test done with a toothpick. Allow the loaves to cool a couple minutes, and then remove them from a pan, to a cooling rack. Prepare the topping.
- Measure out the vanilla and set it aside. Combine the remaining ingredients in a saucepan, and melt it over medium heat, stirring with a whisk. Bring it to a boil, and let it boil for 3 minutes. Remove from heat and brush over the tops of the loaves.
Nutritional information is auto-generated and the accuracy is not guaranteed.