The Freshman Cook: Caramel Apple Bread

Welcome Fall! It’s beginning to feel a little like fall here in North Carolina, so I knew it was time for this moist and yummy Caramel Apple Bread!  I used Granny Smith apples for this recipe  because I just love their slightly tart flavor, and especially when they are combined with sweet caramel. You could add nuts to this recipe if you would like. Chopped pecans would be tasty! This bread can be made ahead of time, and if you wanted you could drizzle the caramel sauce right before serving, even if you made the bread earlier in the day!
Caramel Apple Bread

1 1/2 cups Flour
1 teaspoon Cinnamon
1/2 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1/4 teaspoon ground nutmeg
2 Eggs~beaten
1 cup Sugar
2 tablespoon Dark Brown Sugar
2 Granny Smith Apples
1/4 cup Sunflower Oil (or vegetable oil)
1/2 bag Caramel Bits
1/4 cup Heavy Whipping Cream~warmed

Preheat oven to 350 degrees.

In a medium bowl mix together the flour, cinnamon, baking soda, baking powder and nutmeg.
 Make a well in the center of the bowl. Set aside.
  Peel and chop the apples into small pieces.

Mix together the eggs, sugars, oil and chopped apples. 
 Add wet mix to the dry mix and stir just until moistened. Don’t over mix.
Melt the caramel.  When the caramel is almost melted, add the warm whipping cream into the pan and stir until combined.

Pour batter into pan, half way up. Add caramel on top of batter.
Add more batter to fill pan. I had some left over batter to use for a small loaf. If you use a standard loaf pan, this recipe will fill one pan. 

Bake for 20-30 minutes. Use a toothpick to check to see if the bread is done.

 Drizzle hot caramel over the bread. Enjoy!

Thank you for stopping by today! I am so glad you did!

You might enjoy these other fall favorites!:

Apple Cinnamon Creme Brulee Crisp Pumpkin Pecan Biscotti


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