Caramel Apple Bread

11:12 AM

Looking for a Halloween treat? If only houses gave out slices of this to trick-or-treaters. Yum-o! Or, if you're not into Halloween (we aren't really) this is the perfect fall treat. Or an anytime treat for that matter.

Caramel Apple Bread
Yield: one 8x4 inch loaf

1½ cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground allspice
¼ teaspoon ground cloves
2 eggs
¼ cup canola oil
¼ cup applesauce
1 teaspoon vanilla extract
1 cup granulated sugar
2 cups peeled and chopped apples (about 1½ to 2 apples)
2 tablespoons brown sugar
1 tablespoon granulated sugar
1 teaspoon cinnamon
2 cups sugar
1/8 cup light corn syrup
1 cup heavy cream
coarse salt
1 stick cold unsalted butter, cut into tablespoons
Preheat oven to 350 degrees F. Grease an 8x4-inch loaf pan, line the bottom with parchment paper, grease parchment paper; set pan aside.
In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, allspice and cloves. Set aside.

 In the bowl of a stand mixer, beat the eggs on medium speed for about 30 seconds. Add in the oil, applesauce and vanilla and mix until smooth. Next, add the sugar and mix until well-combined.
With the mixer on low speed, gradually add in the flour mixture and mix until the flour is just combined. Fold in apples with a rubber spatula. Pour the batter into your prepared loaf pan.
In a small bowl, mix together the brown sugar, granulated sugar and cinnamon. Sprinkle evenly over the batter in the loaf pan. Bake for 50 to 55 minutes, or until the loaf is golden and a thin knife inserted in the center comes out clean.

While bread is baking, make your caramel. 

*Note: You will have left-over caramel. Drizzle it on another delicious delectable or enjoy it over vanilla ice cream. ;)

To make the caramel:
Combine granulated sugar, corn syrup, and 1/8 cup water in a medium saucepan over high heat. 
Cook, without stirring, until mixture is dark amber, about 10 minutes. 
Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. 
Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. 
Pour caramel into a medium bowl, stir in 1/2 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.

Ok, now back to the bread...
Cool bread in the pan for 10 minutes, then run a dull knife around the sides of the loaf and turn it out on a cooling rack, remove the parchment paper and place right-side up. Cool completely before slicing. 
Once sliced, arrange on a platter of your choice. Drizzle with caramel to your hearts desire and thoroughly enjoy. 

Wrap leftover slices in plastic wrap and store at room temperature. 

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