Caramel Apple Bread bursting with fresh apple, spiced with cinnamon and nutmeg, then topped with an incredibly delicious & easy to make caramel glaze. Fantastic apple quick bread recipe that everyone goes crazy over!

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Caramel Apple Bread is the perfect recipe for quick sweet bread this time of year. Use any type of apple that you’d like, although I love it with Pink Lady apples. This recipe is easy to make, but it does take some time as you need to cool the bread, then after you drizzle the glaze, you’ll have to let the glaze set. It’s well worth the wait though as this Caramel Apple Bread has incredible flavor!
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UPDATED: After receiving a ton of comments with mixed results on the Caramel Glaze, I’ve replaced the recipe! So below you’ll find the updated, new & improved, EASY version that tastes absolutely amazing. Enjoy!

Another Update: I added back the instructions and ingredients for the original 3 ingredient glaze!

A regular 8-9″ loaf pan of caramel apple bread will bake in about 60 minutes. If you like using mini loaf pans, they take 30-35 minutes to bake. If you’d like to adapt this recipe for muffins instead, bake those for 14-18 minutes. Always check for doneness either by measuring the temperature of the bread with a meat thermometer- it should read 190 degrees F, or by inserting a toothpick in the center and having it come out clean.

This happens to me occasionally too! Often it’s because I’ve over mixed the batter. Quick bread (referring to a bread recipe that doesn’t use yeast) does not like to be stirred too much, so try to just barely mix all the ingredients together. Another culprit could be overfilling the pan. The bread pan should be only half full each time. As always, make sure your leavening ingredients- baking soda and baking powder- aren’t too old. Baking soda should only be on your shelf for 6-9 months before purchasing new. I purchase it in bulk (I bake a lot!) and refrigerate it to help it last longer.

There are a few ways to peel an apple, but I prefer to use a simple metal peeler. Wash the apple, then begin peeling away the skin starting at the top of the apple and circling around. You can also use a paring knife, or a fancy apple peeler like this one here, that also slices and cores your apple.


  • 1 cup butter, room temperature
  • 1/2 cup sugar
  • 1 tsp baking soda
  • 1 Tbsp lemon or lime juice
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 2 cups coarsely chopped apples (I didn’t peel mine, but feel free to peel yours if preferred. I also used Golden Delicious, but Granny Smith would work!)

Caramel sundae sauce
For Crumb Mixture:

  • 1 tsp cinnamon
  • 4 Tbsp flour
  • 4 Tbsp brown sugar
  • 4 Tbsp cold butter


1. Preheat oven to 375 degrees F. If using paper bakeware, place two loaf baking pans on a foil-lined baking sheet. If using glass pans, spray liberally with cooking spray.

2. In a large bowl, cream together the butter and sugar until creamy. In a separate bowl, dissolve the baking soda into the lemon juice. The mixture will foam up; that’s normal. Once dissolved, add the baking soda mixture, eggs and vanilla to the butter and beat to combine.

3. Add the flour and salt until a thick batter has formed. Stir in the chopped apples by hand.

4. Meanwhile, in a small bowl, combine the crumb ingredients until mixture forms coarse crumbs. Set aside.

5. If making two loaves with paper bakeware: Spread 1/4 batter in the bottom of each loaf pan. Sprinkle heavily with the crumb mixture and drizzle a generous amount of caramel on top. Repeat with another layer of each batter, crumb and caramel. If using a regular-sized loaf pan: Repeat same process, just in one pan.

6. Bake the paper bakeware loaf pans for 30 minutes, or a regular-sized loaf pan for about 1 hour, or until a toothpick inserted near the center comes out mostly clean. Bread can be cooled and served directly from the paper bakeware, but if using glassware, remove the bread from the pan after cooling slightly; allow to cool completely on a wire rack.

7. Bread can be stored up to 2 days at room temperature, wrapped tightly.

The great thing about this paper bakeware is that cleanup was SO easy. When we were done serving from the loaf pan, we just recycled it and we were done. No scrubbing dishes, no mess. And we gifted the other loaf to a friend by just simply wrapping the bread in cellophane and tying it up with a ribbon. Think of how easy holiday baking will be with this paper bakeware!

Good luck, and enjoy!!

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