I’ve decide to embrace the cooler autumn weather we’ve started having. I’m sad that, with all the moving and such, I haven’t enjoyed much of a summer, but I adore the autumn, so there’s nothing to complain about. It’s all cool weather, the smell of warm fires in the air, crisp leaves crunching underfoot, cozy sweaters and cute boots, and some of the best food of the year, like pumpkin bread.
In my effort to embrace the coming of autumn, I started baking warm, spicy treats, and guess what?!
It got all hot again. I’m not even joking right now. It was like a slap in the face.
“What? You’ve decided to accept the inevitable change of the seasons and make things with cinnamon and cloves and pumpkin? HAHAHAHA! No!! NO AUTUMN FOR YOU!!”
That is really what the weather said to me, you guys. It was all, “What? You said you wanted warm weather still. Have it.” So I was all, “Listen, Mother Nature, I’m not trying to be ungrateful or anything, but you need to stop being all moody and pick a season already. I’m trying to go with the flow here, but you’re really making it hard.”
The next day was even hotter.
I think I made her mad.
I’ve decided to keep my mouth shut about it and let her do her own thing. I mean, she probably knows what she’s doing, right?
I do still have all of these autumn recipes, though, so here, have some caramel apple bread…and maybe share some with Mother Nature…she seems like she could use a treat.
The bread recipe for this is a very easy, delicious quick bread that I’ve been making f-o-r-e-v-e-r, and all I did to make it a little more decadent was top it with rich, homemade caramel sauce. I took it a step further, though, and added some caramel inside the bread, too, because…well, it’s caramel, does there need to be any other reason??
1. Fill the loaf pan with half of the batter.
I love the way this turned out. This is the first time I’ve ever added caramel to the recipe, and I don’t think I’ll ever want it without again. The bread is all apple-y and spicy, with a crisp crust on top and soft, dense crumb inside, and the caramel is perfect with it. It adds the perfect compliment, but doesn’t overpower or over-sweeten the bread at all.
If you want a fast and easy, but totally delicious and decadent, autumn treat, this is definitely a winner. It only took 10 minutes to prepare, and was ready to be enjoyed in about an hour and a half (almost all of which was baking and cooling time). Plus, you can totally use store bought caramel sauce to save even more time. Enjoy!
Caramel Apple Bread
Makes 1 9×5-inch loaf
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 cup (1 stick or 113 grams) unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup (100 grams) sugar
2 medium apples; peeled, cored, and chopped or shredded
About 1/4 cup caramel sauce (homemade recipeÂ hereÂ or you can use store bought and save a little time)
For muffins: Preheat the oven to 375 degrees. Line a muffin pan with paper liners; set aside.
For loaf bread: Preheat the oven to 350 degrees. Grease and flour a loaf pan; set aside.
Combine the flour, salt, baking soda, cinnamon, and cloves in a small bowl and set aside.
In a medium bowl, or the bowl of a standing mixer, cream the butter and sugars together until fluffy. Add the eggs one at a time and combine until mixed well, but don’t over beat. Scrape the bowl and add one-third of the flour mixture. Stir until just combined, add half of the apples, and mix together. Add another third of the flour, and stir again until just combined. Add the remaining apples and mix lightly, then stir in the remaining flour until thoroughly combined.
For muffins, drop about 1 1/2 tablespoons of batter into each cup of the prepared muffin pan. Drizzle a teaspoon or so of caramel over each one and add another 1 1/2 tablespoons of batter. Bake for 15 to 18 minutes or until golden brown.
For loaf bread, pour half of the batter into the prepared loaf pan. Drizzle 2 to 3 tablespoons of caramel sauce over the batter, then top with the remaining batter. Bake for 50 to 60 minutes, rotating the pan halfway through. A toothpick inserted in the center should come out with only a crumb or two clinging to it.
Allow the bread to cool for about 30 minutes, then drizzle the top with 3 to 4 tablespoons of caramel sauce and sprinkle with chopped nuts.
Recipe by Darla