65 min
Caramel Apple Bread
Recipe GLPR1a9395fa29f322
A tender, moist quick bread studded with fresh diced apples and warm spices, topped with a rich, buttery caramel drizzle and toasted pecans. This homemade loaf is perfect for breakfast, brunch, or dessert.
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Ingredients
2 cups All-purpose flour
2 teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
¾ teaspoon Apple pie spice
½ cup White sugar
½ cup Packed brown sugar
8 ounces Sour cream
2 Eggs
2 teaspoons Vanilla extract
1½ cups Granny Smith apples, peeled and finely chopped
½ cup Butter, cubed
½ cup Packed brown sugar (for caramel)
1 tablespoon Whipping cream
½ cup Toasted pecans
Directions
Preheat your oven to 350°F. Grease a 9×5-inch loaf pan with butter or cooking spray and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and apple pie spice until well combined.
In a separate bowl, whisk together the white sugar, packed brown sugar, sour cream, eggs, and vanilla extract until smooth and well blended.
Pour the wet ingredient mixture into the dry ingredients and stir until just combined with no visible streaks of flour. Do not overmix.
Gently fold the finely chopped apples into the batter until evenly distributed.
Pour the batter into the prepared loaf pan, smoothing the top slightly.
Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the bread to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
While the bread cools, prepare the caramel: In a small saucepan over medium heat, combine the cubed butter, packed brown sugar, and whipping cream.
Stir frequently until the mixture comes to a rolling boil. Let it boil for exactly 1 minute while stirring.
Remove the caramel from heat and let it cool slightly for 1 to 2 minutes until it thickens slightly.
Spoon the warm caramel over the cooled bread and sprinkle with toasted pecans. Serve warm or at room temperature.
