Name: Caramel Apple Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/2 cup coconut sugar or brown sugar; 1/4 cup pure maple syrup; 1/3 cup unsweetened applesauce; 1/4 cup plain yogurt or dairy-free yogurt; 1/4 cup melted coconut oil or neutral oil; 1 teaspoon vanilla extract; 1 1/2 cups finely chopped apples (such as Honeycrisp or Granny Smith); 1/3 cup chopped walnuts or pecans (optional); 1/4 cup thick caramel sauce (plus extra for drizzling)

Moist, tender apple bread swirled with gooey caramel and warm cinnamon — this is my go-to cozy treat whenever fall rolls around. The texture is rich but light, and every bite brings together sweet apples, warming spices, and luscious caramel.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup coconut sugar or brown sugar

1/4 cup pure maple syrup

1/3 cup unsweetened applesauce

1/4 cup plain yogurt or dairy-free yogurt

1/4 cup melted coconut oil or neutral oil

1 teaspoon vanilla extract

1 1/2 cups finely chopped apples (such as Honeycrisp or Granny Smith)

1/3 cup chopped walnuts or pecans (optional)

1/4 cup thick caramel sauce (store-bought or homemade, plus extra for drizzling)

Directions

I start by preheating the oven to 350°F (175°C) and lightly greasing a 9×5-inch loaf pan or lining it with parchment paper.

In a medium bowl, I whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

In a large mixing bowl, I whisk the coconut sugar, maple syrup, applesauce, yogurt, oil, and vanilla until smooth.

I gradually add the dry ingredients to the wet ingredients, stirring just until combined to avoid overmixing.

I gently fold in the chopped apples and nuts if I’m using them.

Then I pour half of the batter into the loaf pan and drizzle half of the caramel sauce over it, giving it a light swirl with a knife.

I then add the remaining batter and repeat the caramel drizzle and swirl.

I bake the bread for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

After baking, I let the bread cool in the pan for 10 minutes before transferring it to a wire rack. I sometimes drizzle extra caramel on top before serving.

Servings and timing

This recipe makes 10 slices. It takes about 15 minutes to prep and 55 minutes to bake, giving me a total time of 1 hour and 10 minutes. Each slice has approximately 285 kcal.

Variations

When I want to mix things up, I sometimes use pears instead of apples for a subtle twist. For a nut-free version, I simply skip the walnuts or pecans. To make it fully vegan, I use a dairy-free yogurt and double-check that the caramel sauce doesn’t contain dairy. If I’m feeling extra indulgent, I top the loaf with a cinnamon streusel before baking for a crumbly finish.

Storage/Reheating

I store this bread in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week. For longer storage, I slice and freeze it — it keeps well for up to 3 months. When I want a warm slice, I reheat it in the microwave for about 15–20 seconds or in a toaster oven until warmed through.

FAQs

How do I keep the bread moist?

I make sure not to overbake it and always store it in an airtight container. The applesauce and yogurt really help keep it tender.

Can I use a different type of flour?

Yes, I’ve tried whole wheat flour and a gluten-free 1:1 flour blend with good results, though the texture may vary slightly.

Do I need to peel the apples?

I usually peel them for a smoother texture, but leaving the skins on is fine if I want more fiber and a bit of texture.

Can I make this bread ahead of time?

Absolutely. I often bake it the night before and let it cool completely. It tastes even better the next day as the flavors meld together.

What kind of caramel sauce should I use?

I go with a thick, high-quality store-bought sauce or a homemade version. If it’s too runny, it might sink or blend too much into the batter.

Conclusion

This caramel apple bread is a favorite in my fall baking lineup. It brings together the comforting flavors of the season with simple ingredients and easy steps. Whether I’m serving it warm with coffee or enjoying a slice as a snack, it never fails to hit the spot.

Caramel Apple Bread

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating