I’m a little late in posting this since apples and pumpkins have been replaced by peppermint and gingerbread, but I still wanted to share this fall flavored bread. Reminiscent of the childhood treat, this recipe takes the classic caramel apple and transforms it into a dessert grownups and kids can enjoy. Since there was left over batter, I also made a few muffins, which were just as tasty! The soft, moist bread with a caramelized crust is the perfect combination of textures.
Speaking of apples, congrats to my Washington huskies for winning the Apple Cup! Beating WSU never gets old.
For the batter:
- 1 cup butter, room temperature
- 1/2 cup sugar
- 1 tsp. baking soda
- 1 Tbsp. lime juice
- 2 eggs
- 2 tsp. vanilla
- 2 cups flour
- 1/4 tsp. salt
- 2 cups apples, chopped (I used Granny Smith)
- 1 tsp. cinnamon
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/4 cup butter, cold
- caramel sauce
- Preheat oven to 375F. Spray loaf pan with canola oil.
- In the bowl of a standing mixer, cream together butter and sugar.
- In a small bowl, combine baking soda and lime juice. Let foam until dissolved, then add to butter mixture. Mix in eggs and vanilla until combined. Add flour and salt until batter has thickened. Use your hands to mix in the chopped apples. Set aside.
- In a medium-sized bowl, combine cinnamon, flour and brown sugar. Use a pasty blender to cut in the butter. Combine until crumbly.
- Spread half of the batter into pan (should be 1/4 full). Sprinkle with crumb mixture and drizzle caramel sauce. Top with remaining batter, crumbs and drizzle caramel sauce on top. *Be careful to not fill the pan more than half full because otherwise it will be hard to bake all the way through
- Bake for 40-60 minutes until toothpick comes out mostly clean (except for caramel). Cool on wire rack.