Caramel Apple Bread

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??

Adding the caramel inside the bread is as easy as 1-2-3.

1. Fill the loaf pan with half of the batter.

2. Drizzle one to two tablespoons of caramel sauce over the batter.

3. Fill the loaf pan with the remaining batter, spreading it with an offset spatula so it fills the pan, and bake.

After these had cooled for about a half hour, I drizzled (lots) of caramel sauce on top and added some chopped peanuts, just like a caramel apple.

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 eggs
2 medium apples; peeled, cored, and chopped or shredded
About 1/4 cup caramel sauce (homemade recipe here 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

Leave a comment


  1. says

    The weather did the same thing over here! I was all bundled up in a scarf and cute sweater (because the previous day I had froze my butt off in a t-shirt and jeans) and when I got outside it was sweltering. Oh well.

    That cake sounds amazing, love layering sauces! Can’t wait to get into Autumn baking

  2. says

    Mother nature is playing the same game with us here in SoCal! I think the same thing happens every year. The second the kids finally get back in school (yesterday) and I’m all geared up and motivated to have cute treats waiting for them when they come home……heat wave!! Never fails. Ridiculous. We’re still buying Popsicles. However, as soon as the weather gets even the slightest bit fallish I’m all over this bread!

  3. says

    Oh wow, you’ve done it again! I love your recipes soooooo much 🙂 I love it when I come onto your blog and spot a new recipe, I love caramel and apples together so I really have to make this! It just looks delicious and Mother Nature is doing the same thing here, we’ve had a rubbish summer it was cold and rainy and now it’s really hot. It’s quite confusing and annoying, I mean it’s September?! It should be getting all beautiful and autumnal. Has to be my favourite season!

  4. Heather S. says

    I think this weather is happening EVERYWHERE! North Texas was in the lower 60’s on Saturday morning and the high was around 82*… Today I’m in the house wearing shorts, a t-shirt, and I have the A/C set to 76*. . . Outside it’s hot! But now that Fall has hinted that it will appear, I am ready to make this! I’m going to try making it gluten free, although it probably won’t be as good!

    • Heather S. says

      Just made this recipe sugar free and gluten free! Definitely a winner! 🙂 Probably not quite as good as it would have been with sugar and regular flour, but it still turned out wonderful! I’m thinking about making mini loaves of these to give to the neighbors for Christmas!

  5. says

    We’ve had an indian summer here, too – Fall is finally arriving tomorrow with a high of 51 degrees! (That’s a bit TOO cool!)….this bread looks incredible – can’t wait to try it!