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Caramel-Glazed Apple Bread

caramel-glazed apple bread Breakfast
Caramel-Glazed Apple Bread
  • Prep 20 min
  • Total 2 hr 55 min
  • Servings 24

We took your favorite fall treat (caramel apples!) and transformed it into a from-scratch quick bread. With just 20 minutes of prep, this snack will be baking up in your oven before you know it! Chopped pecans and shredded apples get mixed into the batter for a texture and taste the whole family will love. After cooling, drizzle with the homemade caramel glaze for a perfect fall dessert that’s sure to please everyone at the table. MORE+ LESS-

Updated July 24, 2019
Gold Medal Flour
Make with
Gold Medal Flour

Ingredients

Bread

1 1/2
cups shredded peeled baking apples (2 large)
1
cup packed brown sugar
1/2
cup buttermilk
1/2
cup vegetable oil
4
eggs, lightly beaten
3
cups Gold Medal™ all-purpose flour
1/2
cup chopped pecans
2
teaspoons baking soda
2
teaspoons ground cinnamon
1
teaspoon salt
1
teaspoon ground nutmeg

Glaze

2
tablespoons butter or margarine
1/4
cup packed brown sugar
1
tablespoon milk
1/2
cup powdered sugar, sifted

Steps

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  • 1
    Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans with cooking spray or shortening.
  • 2
    In large bowl, stir together apples, 1 cup brown sugar, the buttermilk, oil and eggs. Stir in remaining bread ingredients just until dry ingredients are moistened. Pour into pans.
  • 3
    Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack. Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.
  • 4
    In 1-quart saucepan, melt butter over medium heat. Stir in 1/4 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.
  • 5
    Gradually stir powdered sugar into glaze mixture. Place saucepan of glaze in bowl of cold water. Beat with spoon until smooth and thin enough to drizzle. If glaze becomes too stiff, stir in additional milk, 1/2 teaspoon at a time, or heat over low heat, stirring constantly. Drizzle glaze over loaves. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Expert Tips

  • Love baking with apples? Check out Betty’s best guide on How to Bake with Apples.
  • For extra easy removal, line the pans with parchment paper, creating a handle on each end. Cool completely before lifting bread out of loaf pan.

Nutrition Information

Nutrition Facts

Serving Size: 1 Slice
Calories
200
Calories from Fat
70
% Daily Value
Total Fat
8g
13%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
230mg
10%
Potassium
95mg
3%
Total Carbohydrate
27g
9%
Dietary Fiber
1g
4%
Sugars
15g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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