Moist and tender apple bread swirled with gooey caramel and warm cinnamon — a cozy fall treat made with applesauce, yogurt, and sweet spices.

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)

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Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
In a large mixing bowl, whisk together coconut sugar, maple syrup, applesauce, yogurt, oil, and vanilla until smooth.
Gradually add dry ingredients to the wet ingredients, stirring just until combined.
Fold in chopped apples and nuts if using.
Pour half of the batter into the loaf pan, drizzle half of the caramel sauce, and lightly swirl with a knife.
Add the remaining batter and repeat with the remaining caramel sauce and swirl.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Drizzle extra caramel on top before serving, if desired.

Use dairy-free yogurt and vegan caramel for a vegan version.

Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.

Can be frozen for up to 3 months; reheat before serving.

Substitute pears for a twist or omit nuts for a nut-free version.

Topping with cinnamon streusel adds a crumbly finish.