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–+ servings

Apple Bread With Cinnamon Caramel Glaze

This moist Apple Bread is full of perfect cinnamon flavor, stuffed with lots of bits of chunky apple and is glazed with a thick and creamy caramel sauce!
5 from 2 votes
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Course: Breakfast, Dessert
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 1 loaf / 10-12 servings

Ingredients

For Apple Bread

  • 2 cups (260g) all-purpose flour leveled
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon (3g) salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon (6g)  ground cinnamon
  • 2 large eggs
  • 1/4 cup (60ml) light-flavored vegetable oil
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 cup (120ml) buttermilk
  • 1-2 teaspoons (5-10ml) fresh lemon juice
  • 1 cup chopped fresh apples (equals to 1 large apple)

For Cinnamon Caramel Glaze

  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon (40g) unsalted butter room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (60ml) heavy cream
  • 1 teaspoon (6g) ground cinnamon

Instructions

  • Preheat oven to 350°F/175°C. Grease a 9x5-inch loaf pan.
  • In a large bowl combine eggs, oil, vanilla extract and buttermilk. Whisk well until combined.
  • In a separate bowl, combine the sifted flour, baking soda, baking powder, salt, sugar and ground cinnamon. Slowly add the wet mixture into the dry mixture and mix well until combined. Fold in the chopped apple. Pour the batter into the prepared loaf pan.
  • Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center of the bread comes out clean. Remove the bread from the oven and let it cool completely in the pan on a wire rack for 15-20 minutes.
  • Make the cinnamon caramel glaze. In a medium saucepan, add sugar and heat over medium-low. Allow the sugar to dissolve in a few minutes.
  • Increase the heat to medium high. Cook the sugar to caramelize by stirring until it turns amber color. It would take 4-6 minutes depending on your pot and the heat of your stove. Then reduce the heat to medium-low.
  • Add the butter into the sauce and stir until it’s melted. Carefully add the heavy cream and stir until the sauce smooths out. Turn off the heat and add in ground cinnamon and vanilla extract. You may need to whisk it to get out all the clumps. Spread cinnamon caramel mixture evenly over the bread. 
  • Store the bread in an airtight container at room temperature for 3 days or in the fridge for 5 days. Serve at room temperature.

Notes

  • If the top is getting too brown while baking, cover the loaf pan with aluminum foil.
  • Making caramel sauce requires your undivided attention. Make sure you have all your ingredients gathered before starting and that you are not distracted. Leaving the caramel alone at any point can cause it to burn.
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