September 21, 2013

Caramel Apple Bread



from Bake Chocolate Cake
After a long, hot summer, the evenings are starting to cool off and the leaves are beginning to change colors.  Fall is in the air.  

One of my favorite treats during this time of year is apple slices dipped in melted caramel, so I thought it would be interesting to come up with a recipe that combines caramel apples and bread.

The result is even better than I expected!

The fragrance while this bread is baking is heavenly.

This is definitely a recipe to make at home because as soon as it comes out of the oven it is oozing with delicious melted caramel.

This bread is also good cold, but once you taste it straight from the oven, it may be difficult to save for later.



Enjoy!


Caramel Apple Bread

Cooked Apples
4 apples
1 teaspoon cinnamon
1/4 cup sugar

Bread
1/4 cup butter
1 teaspoon vanilla
3/4 cup sugar
1 egg

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

10 pieces of caramel (Kraft works well)
toasted walnuts, chopped

Peel the apples. (I used Gala because I had some in the fridge)

Cut each apple into small pieces (about 16 pieces per apple).  Place the apples in a microwave bowl with 1 teaspoon cinnamon and 1 cup sugar.  Cover with plastic wrap (leave a small hole in the plastic for air to escape.)  Microwave on high for 10 minutes, stirring occasionally.  Cool.

In a bowl whisk together flour, baking soda, salt and 1 teaspoon cinnamon.

Mini Loaf Pans (3x4)
In a separate bowl blend butter, vanilla and sugar.  Add 1 egg.  Add half of the cooked apples and all of the liquid from the apple bowl.  Mix well.

Stir in the flour mixture.  Add the rest of the apples.

Spoon the bread mix into a prepared loaf pan.  I used a pan made by Food Network that has 8 mini loaf pans connected together (3x4 each).  For a large loaf of bread use an 8x4 pan.

Cut caramel into small pieces










Push caramel and walnuts into the bread batter

Unwrap the caramel and cut each piece into 6 smaller pieces.  Push the pieces of caramel into the top of each loaf (about 7 or 8 pieces per mini loaf.)  If desired push some toasted walnuts into each loaf.


Bake 350 degrees for 20-25 minutes (mini loaf pans) or 50 minutes for a large loaf.  A toothpick inserted in the center should come out clean.

Enjoy the bread hot out of the oven.  (Be careful with the hot melted caramel).

Any leftover bread should be stored in the refrigerator.

from Bake Chocolate Cake


Bake some extra loaves to give to neighbors or friends.

Visit the One Loaf of Bread Project for more recipes.