Indulge in the cozy flavors of fall with this irresistible Caramel Apple Quick Bread. Bursting with chunks of juicy apples and swirls of rich caramel, each slice is a delightful blend of sweet and tart flavors. Whether enjoyed as a breakfast treat or a comforting snack, this moist and flavorful bread is sure to become a favorite for the whole family.
Caramel Apple Quick Bread
Equipment
- Mixing bowls
- Whisk or electric mixer
- Wooden Spoon or Spatula
- 9×5-inch loaf pan
- Parchment paper or non-stick cooking spray
- Cooling rack
Ingredients
- 2 1/4 cup all-purpose Flour
- 1 tablespoon Baking Powder
- 1/4 teaspoon Salt
- 1 1/2 cup Buttermilk
- 3 large Eggs
- 6 tablespoons Vegetable Oil
- 3/4 cup of granulated White Sugar
- 3/4 cup light Brown Sugar
- 1/2 teaspoon Vanilla
- 2 Gala Apples
- 1 teaspoon all-purpose Flour
- 1 teaspoon Roasted Cinnamon
- 1 teaspoon Lemon Juice
- 1/2 cup Caramel Bits
- 5 Caramel Squares
Instructions
- Mix together the flour, baking powder, and salt in a medium bowl. Set aside.
- Mix together the eggs, buttermilk, oil, sugars and vanilla.
- Add the dry ingredients into the bowl of wet ingredients and mix well.
- Grab another bowl and chop up the apples into small pieces, like shown above. Add the flour, roasted cinnamon and lemon juice. Mix together, coating the apples.
- Add the bowl of apples into the bread mix. Stir with a spoon or spatula. Add the caramels bits to the bowl and stir.
- Grease and flour a loaf pan. Pour bread batter into the pan. Add additional caramel bits. Bake at 350 degrees for 60-80 minutes.
- Place 5 pieces of caramel squares across the top of the bread while it is still hot. Drag a knife or rubber spatula around the pan to loosen the sides.
- As soon as the bread is taken from the oven, place foil over the bread pan, tented at the top, so the caramels don’t get stuck to the foil. Let cool.
- Remove the bread from the pan.
- Enjoy the bread warm or cooled. Be aware that the bread might be wet in some areas because of the apples.
Notes
- Use Firm, Tart Apples: Opt for firm, tart apples like Granny Smith or Honeycrisp for the best texture and flavor in your bread.
- Dice Apples Uniformly: To ensure even baking and distribution of apples throughout the bread, dice them into uniform-sized pieces.
- Don’t Overmix the Batter: Overmixing can lead to tough bread. Mix until the ingredients are just combined for a tender texture.
- Use Room Temperature Ingredients: Bringing your eggs and dairy to room temperature before mixing will help them incorporate better into the batter, resulting in a smoother texture.
- Cool Completely Before Slicing: Allow the bread to cool completely in the pan before slicing to prevent it from crumbling and ensure clean, neat slices.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 351kcal |
| Carbohydrates | 42g |
| Protein | 4g |
| Fat | 20g |
| Saturated Fat | 11g |
| Sodium | 200mg |
| Iron | 1mg |
| Calcium | 71mg |
| Vitamin A | 189IU |
| Potassium | 192mg |
Can I Use Any Type of Apple for This Recipe?
While you can use any apple, firmer, tart varieties like Granny Smith or Honeycrisp are ideal. These apples hold their shape during baking and provide a nice balance to the sweet caramel. Softer, sweeter apples may result in a mushier texture and less balanced flavor.
How do I store Caramel Apple Quick Bread?
Store the bread in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze it for up to three months. To freeze, wrap it tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag.
