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Salted Caramel Apple Bread 1

Salted Caramel Apple Bread

This Salted Caramel Apple Bread brings together the perfect combination of sweet, tart, and salty flavors in a moist, irresistible loaf that's guaranteed to fill your home with the most inviting aroma. With chunks of caramelized apples and a decadent salted caramel glaze, this quick bread goes from simple to spectacular.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 45 minutes
Total Time 2 hours
Course Breakfast, Dessert
Cuisine American
Servings 10 slices
Calories 320 kcal

Equipment

  • 9×5-inch loaf pan
  • Parchment Paper
  • Mixing Bowls
  • Wire Cooling Rack
  • Medium Saucepan

Ingredients
  

For the Bread

  • 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsalted butter softened (or coconut oil for dairy-free option)
  • 3/4 cup brown sugar light or dark both work beautifully
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/4 cup Greek yogurt substitute with dairy-free yogurt if needed
  • 2 cups apples diced, about 2 medium Honeycrisp or Granny Smith apples
  • 1/2 cup walnuts or pecans chopped, optional

For the Salted Caramel Glaze

  • 1/2 cup granulated sugar
  • 3 tbsp unsalted butter
  • 1/4 cup heavy cream coconut cream works for dairy-free
  • 1/2 tsp sea salt flaky sea salt adds a gourmet touch

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
  • Peel, core, and dice the apples into 1/4-inch pieces. Toss the diced apples with 1 tablespoon of flour to prevent them from sinking during baking.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 3-4 minutes.
  • Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and Greek yogurt until smooth.
  • Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  • Fold in the diced apples and nuts (if using).
  • Pour the batter into your prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top starts browning too quickly, loosely cover with foil after 40 minutes.
  • While the bread is cooling, make the glaze. In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns amber (about 5 minutes).
  • Add the butter (be careful, it will bubble vigorously) and whisk until incorporated.
  • Remove from heat, slowly add the cream while whisking, then stir in the sea salt.
  • Allow the bread to cool in the pan for 15 minutes, then use the parchment overhang to lift it out onto a wire rack. Let cool for an additional 30 minutes before drizzling with the salted caramel glaze.

Notes

For best results, use room temperature ingredients. The bread actually develops deeper flavors overnight.
For a healthier version, you can replace half the all-purpose flour with whole wheat pastry flour, reduce sugar to 1/2 cup and add 2 tablespoons of unsweetened applesauce, or substitute half the butter with unsweetened applesauce.
For a dairy-free version, use coconut oil, almond milk yogurt, and coconut cream for the glaze.
To prevent caramel crystallization, avoid stirring once the sugar begins to melt and use a wet pastry brush to wash down the sides of the pan.
This recipe can also be made as muffins - bake for 18-22 minutes and check for doneness with a toothpick test.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 65mgSodium: 230mgFiber: 2gSugar: 28g
Keyword Apple Bread, Salted Caramel, Fall Baking, Quick Bread, Apple Dessert
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