Caramel Apple Bread – Life Above the Cafe

Caramel Apple Bread

A fall treat that's sure to be a regular at your table!
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Caramel Apple Bread

Caramel Apple Bread
Sep 29, 2020




10 mins.

40 mins.


I recently bought a few too many apples and noticed that they were starting to soften up. Never one to waste food, I knew exactly what I wanted to make with the apples, Caramel Apple Bread.

This is my recipe for Apple Bread that’s topped with my Caramel Sauce which has sauteed apples in it. I pour the sauce over the freshly baked Apple Bread while it’s still warm, top it off with a dollop of homemade whipped cream and then sprinkle a little cinnamon over it for decoration and added flavor.

With all of the great apple varieties out there remember that firm apples are better for baking. I used a mixture of Granny Smith and Pink Ladies for this bread and the sauce, but Honey Crisp are a great alternative too.

If baking this bread in a loaf pan you will need to increase the baking time by about 10 more minutes. I use an 8 x 8 or 9 x 9 “brownie” pan for my Apple Caramel Bread because it shaves 10 minutes off of my wait time for enjoying the delicious bread.

I hope that you’ll try this recipe for Caramel Apple Bread today and leave a comment below. Also, for daily updates follow @lifeabovethecafe on Instagram, Facebook, and Pinterest using the social media icons found on this page.


For the Apple Bread

  • 1 & 1/2 cups of All Purpose Flour
  • 1/2 cup of brown sugar
  • 1/4 cup of white sugar
  • 1 tsp. of vanilla extract
  • 1 tsp. of baking soda
  • 1 tsp. of baking powder
  • 1/2 tsp. of salt
  • 1/2 tsp. of ginger powder
  • 1 tsp. of cinnamon
  • 2 medium peeled and diced Apples (2 cups or so) 1/4 inch dice
  • 1 large egg
  • 5 Tbsp. of melted butter
  • 1/2 cup of milk

For the Caramel Apple Sauce

  • 1 cup of diced apples
  • 4 Tbsp. of butter
  • 1/2 cup of brown sugar
  • 1/2 tsp. of cinnamon
  • 1/2 tsp. of salt
  • 1/4 cup of heavy cream


Preheat oven to 350 degrees Fahrenheit.  Spray an 8 x 8 or 9 x 9 baking pan.

Peel and dice the cleaned apples into 1/4 inch chunks.

In a mixing bowl mix the dry ingredients together with a whisk.  Pour in the melted butter, vanilla, milk, and whisked egg and mix until the batter is damp.  Fold in the diced apples.

Pour the batter into the baking pan, it’s thick, so smooth it out, and then bake it for 35 – 40 minutes (my oven runs hot sometimes so I test it at 35 minutes).  Test with a toothpick to see if it’s cooked through.  If using a loaf pan the bread will require about 10 minutes extra baking time.  Don’t over bake the bread.

Store the bread on the counter for no longer than two days.  I usually put it in the refrigerator the day after I make it if we have any leftovers.  I warm up a piece in the microwave for about 15 seconds.

Caramel Apple Sauce Directions:

In a medium nonstick skillet, melt the 4 Tbsp. of butter over medium heat.  Add 1 cup of diced apples and saute them for 4 – 5 minutes or until slightly tender.  Sprinkle the salt, cinnamon, and brown sugar over the apples and stir well.

Pour the 1/4 cup of heavy cream over and bring the mixture to a low boil while stirring.  Continue stirring for 2 -3 minutes as the sauce thickens.  I like my sauce thinner and if it thickens too much I add a splash of cream to thin it.  Pour the sauce over the bread or over individual slices.

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