Apple Caramel Bread

1. Spray a 9- by 5-inch loaf pan with non-stick spray, then set it aside. Preheat the oven to 350°.
2. Combine the applesauce, sugar, brown sugar, eggs, oil, and vanilla extract in a large bowl. Whisk well to blend.
3. Add in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir just enough to combine; do not over mix. Fold in the apples.
4. Transfer the batter into the prepared pan.
5. Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean, about 60 minutes.
6. Remove the pan from the oven and put it on a cooling rack for about 15 minutes, then remove the loaf from the pan and place it on the rack to finish cooling.
7. To make the caramel glaze topping: Melt butter in a small saucepan on medium heat. Add in brown sugar and milk and whisk constantly. Bring to a boil, then boil for 2 minutes while continuing to whisk. Remove from heat and let cool about 30 minutes to 1 hour, until caramel has thickened, stirring every 10 minutes or so. You need to continue the stirring while cooling so that the sugar fully dissolves. (See more tips on making the caramel glaze below!)
8. Pour caramel over the top of the apple bread. Let sit 2-3 hours, until caramel topping has set. Slice and Enjoy! Store leftovers in an airtight container on the counter, or in the fridge. Freeze bread by wrapping completely in plastic wrap twice, then wrapping with foil. Freeze for up to 2 months.
9. Scroll down for printable recipe version.

TIPS ON MAKING THE CARAMEL GLAZE:

1. It seems that some are having a hard time making the caramel glaze, so I wanted to elaborate on how it’s done. It’s a very, very simple recipe and method. I have an electric stove, so if you have a gas stove, you’ll want to decrease the temperature to low when cooking it. It comes together very fast- on my stove on heat level 4 (medium low) it takes me about 8 minutes. So in 8 minutes I’ve added the cold butter to the pan, melted the butter, added the brown sugar and milk. Once that begins boiling- NOT a full, hard rolling boil, just a gently boil- time 2 minutes, then take the pan off the heat.
2. Leave it in the pan to cool! If the temperature changes too drastically here, the caramel will separate. So leave it in the pan and just give it a gentle whisk every 5-10 minutes. I’ve glazed the bread several ways. You can let it sit for more like an hour and you’ll have to spread it around like I did in the video. I’ve also let it sit for more 30-40 minutes and have poured it on the bread- it coats it nicely, then runs down the sides, no spreading necessary. Leave the glaze for a couple hours to fully set! During this time the sugar continues to dissolve so that the glaze isn’t grainy.
3. I hope that helps! I think it’s almost too simple- you want to equate it with making caramel, but it’s a lot faster & easier.

If you like this Caramel Apple Bread, check out more Fall recipe favorites of ours:

1. Dutch Apple Bread
2. Caramel Apple Nachos
3. Spiced Caramel Apple Cider
4. Snickerdoodle Apple Cobbler
5. Crumb Topped Apple Pie Bars
6. Chocolate Caramel Apples
7. Easy Caramel Apple Tart
8. Caramel Apple Bread bursting with fresh apple, spiced with cinnamon and nutmeg, then topped with an incredible 3 ingredient caramel glaze topping. Caramel Apple Bread bursting with fresh apple, spiced with cinnamon and nutmeg, then topped with an incredible 3 ingredient caramel glaze topping. Caramel Apple Bread bursting with fresh apple, spiced with cinnamon and nutmeg, then topped with an incredible 3 ingredient caramel glaze topping. Easy #apple quick bread recipe from Butter With A Side of Bread
9. Caramel Apple Bread bursting with fresh apple, spiced with cinnamon and nutmeg, then topped with an incredible 3 ingredient caramel glaze topping.
10. 5 from 3 votes
11. Print
12. CARAMEL APPLE BREAD
13. Caramel Apple Bread bursting with fresh apple, spiced with cinnamon and nutmeg, then topped with an incredible 3 ingredient caramel glaze topping.
14. Ingredients
15. 1 cup smooth unsweetened applesauce
16. 1/2 cup granulated sugar
17. 1/2 cup packed light brown sugar
18. 2 large eggs
19. 1/4 cup canola or vegetable oil
20. 1 teaspoon vanilla extract
21. 2 cups flour
22. 1 teaspoon baking powder
23. 1/2 teaspoon baking soda
24. 1/2 teaspoon salt
25. 1/2 teaspoon cinnamon
26. 1/8 teaspoon nutmeg
27. 1 cup peeled cored, and finely diced apple (1 apple)

Caramel Glaze:

1. 1/2 cup butter
2. 1/2 cup brown sugar
3. 1 TBSP milk
4. Instructions
5. Spray a 9- by 5-inch loaf pan with non-stick spray, then set it aside. Preheat the oven to 350°.
6. Combine the applesauce, sugar, brown sugar, eggs, oil, and vanilla extract in a large bowl. Whisk well to blend.
7. Add in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir just enough to combine; do not over mix. Fold in the apples.
8. Transfer the batter into the prepared pan.
9. Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean, about 60 minutes.
10. Remove the pan from the oven and put it on a cooling rack for about 15 minutes, then remove the loaf from the pan and place it on the rack to finish cooling.
11. To make the caramel glaze topping: Melt butter in a small saucepan on medium heat. Add in brown sugar and milk and whisk constantly. Bring to a boil, then boil for 2 minutes while continuing to whisk. Remove from heat and let cool about 30 minutes to 1 hour, until caramel has thickened, stirring every 10 minutes or so. You need to continue the stirring while cooling so that the sugar fully dissolves.
12. Pour caramel over the top of the apple bread. Let sit 2-3 hours, until caramel topping has set. Slice and Enjoy! Store leftovers in an airtight container on the counter, or in the fridge. Freeze bread by wrapping completely in plastic wrap twice, then wrapping with foil. Freeze for up to 2 months.
13. Caramel Apple Bread bursting with fresh apple, spiced with cinnamon and nutmeg, then topped with an incredible 3 ingredient caramel glaze topping.
14. 63.4K15.6K125161.0K1.8KTotal: 82.0K
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38. 109 COMMENTS
39. Elizabeth August 21, 2017 at 3:45 pm
40. Directions mention yogurt but not listed in ingredients?
41. Reply
42. Jessica August 21, 2017 at 4:26 pm
43. Sorry about that Elizabeth- I fixed it! I’ve tweaked this recipe a lot over the years- it does NOT have yogurt in it! 😉
44. Reply
45. Laura Garnaat August 21, 2017 at 4:03 pm
46. You list yogurt in the instructions but not in the recipe ? IS yogurt a ingredient ?????
47. Reply
48. Jessica August 21, 2017 at 4:26 pm
49. Sorry about that Laura- I fixed it! I’ve tweaked this recipe a lot over the years- it does NOT have yogurt in it! 😉
50. Reply
51. Kathy August 28, 2017 at 3:39 pm
52. I was wondering if you could use cinnamon apple sauce instead of unsweetened? Maybe use less cinnamon and sugar or not add any. Is there some way to tweak the recipe somehow if using cinnamon applesauce? Otherwise I have no problem following this recipe, looks soooo delicious! Thanks so much!
53. Reply
54. Jessica August 30, 2017 at 9:13 am
55. I’ve not tried this, but it sounds like it’d work! Cinnamon applesauce doesn’t have a super strong flavor though, so I’d just reduce the cinnamon by half. I’d leave the sugar amount as is… but that’s just me! 😉
56. Reply
57. Jocelyn (Grandbaby Cakes) August 29, 2017 at 2:57 pm
58. Wonderful recipe!!!
59. Reply
60. connie August 29, 2017 at 3:38 pm
61. My carmel icing look nothing like the one in your picture, butter, brown sugar, and milk, am I missing an ingred….it stayed just like it was when it was boiling…
62. Reply
63. Jessica August 30, 2017 at 9:10 am
64. Did you let it cool, Connie? It thickens as it cools, then you pour it on the bread. I’ve made this bread many times- sometimes I let it cool longer, like in my video and I have to spread it on, other times I’m impatient and pour it on. Both work well!
65. Reply
66. Marilyn September 4, 2017 at 11:02 am
67. I love this recipe but the caramel icing was very sugary and grainy. I added a little confectioners sugar, blended it in and it helped to thicken it and kept the butter incorporated better. Thank you for the recipe.
68. Reply
69. Jessica September 5, 2017 at 8:26 pm
70. The caramel glaze needs to sit twice- first too cool, then after you spread it on the bread, to set up. Those couple hours of combined waiting time enable the sugar to fully dissolve. Etiher way- glad you enjoyed it!
71. Reply
72. Grumpy August 30, 2017 at 8:57 am
73. All I wanted was to print the recipe, but I got six more pages of color photos. That’s ridiculous. Why don’t you offer a “printer friendly” option?
74. Reply
75. Jessica August 30, 2017 at 9:08 am
76. We have one Grumpy- you just have to scroll down. I put a text version because it shows up in larger font, so it’s easier for people to read. Printable version of all my recipes are towards the bottom. 😉
77. Reply
78. Sue Harden September 11, 2017 at 7:31 am
79. You also have the print option of only printing the pages that you want.
80. Reply
81. Debra August 30, 2017 at 10:12 am
82. Could the calorie amount be listed as well? Thanks
83. Reply
84. Shirley Roberts August 30, 2017 at 10:26 am
85. Anxious to try..but have to ask is all-purpose flour okay to use?…Shirley
86. Reply
87. Megan @ MegUnprocessed August 30, 2017 at 1:04 pm
88. It sounds delicious!
89. Reply
90. Caramel Apple Bread August 30, 2017 at 1:16 pm
91. […] RECIPE HERE=> https://butterwithasideofbread.com/caramel-apple-bread/ […]
92. Reply
93. Angela August 30, 2017 at 6:46 pm
94. Wondering if the glaze could be made with almond milk instead of dairy.
95. Reply
96. Jessica September 1, 2017 at 9:20 am
97. I bet it’d be just fine! You really don’t use that much of it. 🙂
98. Reply
99. Janet August 31, 2017 at 9:15 pm
100. Is this all purpose flour or self rising?
101. Reply
102. Jessica September 1, 2017 at 9:19 am
103. It’s all purpose flour!
104. Reply
105. Carol Weineck September 1, 2017 at 3:54 pm
106. MY CARAMEL GLAZE DOES NOT LOOK LIKE YOURS. THE BUTTER SEPARATED FROM THE REST. WHAT AM I DOING WRONG I FOLLOWED THE DIRECTIONS AND THE BREAD IS DELICIOUS. I TRIED THE GLAZE TWICE AND BOTH TIMES THE BOTTER SEPARATED
107. Reply
108. Jessica September 1, 2017 at 3:56 pm
109. The butter will be separated but as the mixture heats up and begins to boil, it melds together. I like to use a stainless steel saucepan and have the heat at medium. Is your mixture boiling? Are you whisking it while it’s heating up? Maybe try that?
110. Reply
111. Carol Weineck September 1, 2017 at 4:02 pm
112. I DID WHISK IT AND YES IT DID COME TO A BOIL. MY SAUCEPAN IS STAINLESS STEEL.
113. Reply
114. Jessica September 1, 2017 at 4:15 pm
115. OK, I googled it and read- this explanation: https://www.thespruce.com/why-did-my-butter-separate-when-making-toffee-or-caramel-520448
116. I want to help, but I’ve made this so many times and haven’t had problems. It only takes a few minutes and is so easy. I created a video- maybe watching that would help? https://www.facebook.com/buttergirls/videos/1331183947007805/
117. Reply
118. Carol Weineck September 1, 2017 at 4:03 pm
119. WHILE IT IS COOLING THATS WHEN IT SEPARATES
120. Reply
121. Lisa September 8, 2017 at 2:17 pm
122. Mine did too and became so hard it couldn’t be used
123. Reply
124. Jessica September 8, 2017 at 2:28 pm
125. I just adding a long note about how the caramel glaze comes together. It sounds like it was overcooked. Read the notes and see if it makes sense!
126. Reply
127. Sue simmons September 1, 2017 at 9:58 pm
128. My loaf looks and smells amazing. My glaze never firmed up and looked very different from the picture. I cooled it over a hour and till pan and glaze were totally cool. I beat it several times over the hour. I ended up mixing some 10x sugar in and got a spreadable consistency and it now looks like the picture.
129. Reply
130. Sabrina Modelle September 2, 2017 at 10:24 am
131. Wow, love that caramel glaze! 🙂
132. Reply
133. Jessica September 2, 2017 at 2:22 pm
134. thank you!
135. Reply
136. Kathleen September 2, 2017 at 11:54 am
137. I have to add like the others about the caramel. It seperated while cooling. I also used a stainless steel saucepan and followed the directions. But it didn’t come out light colored either.
138. I ended up re-boiling it and adding more milk and now I have it in the freezer to quickly thicken it up.
139. but honetsly I think there is something missing in the recipe since its much darker than in the video and photo.
140. Reply
141. Jessica September 2, 2017 at 2:18 pm
142. Hi Kathleen, I’m going to make the glaze (again!) today, but I assure you, the recipe is correct. Are you using light or dark brown sugar? I use light- perhaps that’s the reason for the color variance??
143. Reply
144. Jessica September 2, 2017 at 2:20 pm
145. Hi again Kathleen- OK I just went and made the glaze again to make sure everything is correct– and it is. I had zero problems and the whole thing was done and cooling in less than 10 minutes. Did you stir occasionally while it was cooling? One of the reasons that’s in the recipe is because it takes such a short time to cook, you need to stir it to continue helping the sugar to dissolve. I don’t stir it aggressively at any point, just gentle stirs with the whisk every 5-10 minutes or so.
146. Reply
147. Cheryl Clair September 18, 2017 at 10:34 am
148. I’m wondering about using Carmel flavored sweetened condensed milk instead of making the caramel sauce?
149. Reply
150. Jessica September 20, 2017 at 8:54 am
151. Hmmm— I’ve never tried it- I worry that it wouldn’t harden and allow for easy cutting??
152. Reply
153. Ariane September 2, 2017 at 4:38 pm
154. This sounds so good? Have you or anyone tries making it in mini loaf pans? I’m guessing it would work, just less baking time! I’m going to try it!
155. Reply
156. Jessica September 2, 2017 at 5:44 pm
157. I love doing mini loaves! I usually bake mine for around 40 minutes.
158. Reply
159. WEndy September 4, 2017 at 11:39 am
160. I used the Pampered Chef stone mini loaf pan yesterday and it turned out perfect!! I sprayed with Pam and floured it first.
161. This recipe is delicious!!!
162. Reply
163. Jessica September 5, 2017 at 8:25 pm
164. Glad you liked it Wendy!
165. Reply
166. Micheymich September 2, 2017 at 6:04 pm
167. I just made this delicious cake, glaze came out perfect. My 3 boys gobbled it up and I was left with only a small piece. Going to make more tomorrow.
168. Reply
169. Jessica September 5, 2017 at 8:28 pm
170. So glad you enjoyed it!
171. Reply
172. SCV September 3, 2017 at 4:36 am
173. I made three loaves,three different ways, and they came out great. 🙂 What I did to the first one was made just the way you did Jessica.The second I added walnuts and raisins not a fan because I don’t like raisin but the family loved it and the last one I made without glazed and added nuts and liked it the best.I’m not a sweet person and prefer warm fruit breads like blueberry, banana nut and that kind of thing without frosting and and add butter. So I cut slice of yours and added a smear of butter and it was so good. This will be a good bread to add to the Fall bake sale and bazaar at church.
174. Thank you so very Much for a wonderful recipe. 🙂
175. Reply
176. Jessica September 5, 2017 at 8:27 pm
177. Thank you Suzan for your great comment! Love your modifications. I agree- I can eat the bread by itself! SO GOOD!
178. Reply
179. CATHERINE September 3, 2017 at 6:06 pm
180. This was perfect.
181. My family loved the bread!
182. Recipe was easy to follow.
183. Thank you!!!!
184. Reply
185. Jessica September 5, 2017 at 8:26 pm
186. Thank you Catherine!
187. Reply
188. Ginny September 4, 2017 at 4:00 pm
189. My glaze turned out separated also. I followed the instructions exactly. Should I try adding powdered sugar?
190. Reply
191. Jessica September 5, 2017 at 8:25 pm
192. Ginny- did you try gently whisking it so that it blended together again? That seems to work for me!
193. Reply
194. Julie Kibble September 5, 2017 at 7:04 am
195. I made this yesterday and it turned out wonderful! I used truvia sugar and Splenda brown sugar organic white flour I will definitely be making this again.
196. Reply
197. Jessica September 5, 2017 at 8:23 pm
198. So glad you liked it Julie!
199. Reply
200. Brenda September 5, 2017 at 12:30 pm
201. Looks good. Can self rising flour be used and omit baking Sosa, baking powder, salt?
202. Reply
203. Jessica September 5, 2017 at 8:23 pm
204. Hi Brenda, I don’t use self-rising flour so I’m not certain how it would go. It makes sense that it would work though!
205. Reply
206. Alysha September 11, 2017 at 10:45 pm
207. Yes, i use sellf raising and skip the ing powder and soda. Turns out fantastically
208. Reply
209. Audrey September 5, 2017 at 5:11 pm
210. My caramel glaze didn’t turn out either. The recipe says: Melt butter in a small saucepan on medium heat. Add in brown sugar and milk and whisk constantly. Bring to a boil, then boil for 2 minutes while continuing to whisk. Your video shows melting the butter, adding the brown sugar and boiling, THEN adding the milk. Plus in the video it looks like more than 1 T of milk was used.
211. Reply
212. Jessica September 5, 2017 at 8:22 pm
213. Audrey- I’m sorry your glaze didn’t turn out. Can you explain what that means? It’s a very simple, versatile recipe. The video is a representation of the recipe, but it’s condensed to 1 minute, so it’s not meant to be literal. 😉 I’ve made this glaze SO many times- and have never had issues. If it separates a little while cooling, gently whisking it a few times blends it back together.
214. Reply
215. Kayla September 5, 2017 at 8:35 pm
216. Just made this, and it was great! The only little tweak I made was using whole wheat white flour instead of all-purpose. Also, I followed the glaze recipe as written, and it turned out perfectly. Thanks for a great fall recipe.
217. Reply
218. Jessica September 6, 2017 at 8:08 pm
219. So glad you liked it Kayla!
220. Reply
221. MaryBeth September 7, 2017 at 11:20 am
222. I don’t have any apples but I do have applesauce. Has anyone tried it by just doubling the applesauce? I’m not wanting to drive the 30 minutes to the grocery store.
223. Reply
224. Sybil. Brown September 8, 2017 at 8:15 am
225. Can I double the recipe and use 9 x 13 pan?
226. Reply
227. Jessica September 8, 2017 at 2:11 pm
228. I don’t see why not! Caramel Apple CAKE then, right?! YUM.
229. Reply
230. Sybil. Brown September 9, 2017 at 6:52 am
231. Thanks…I am going to try it.
232. Reply
233. Krys September 8, 2017 at 1:14 pm
234. My caramel sauce separated and burned! Will just buy some☹️😢
235. Reply
236. Jessica September 8, 2017 at 2:11 pm
237. Do you have a gas stove? If so, try cooking it on low and see if that helps!
238. Reply
239. COUNTRY APPLE DUMPLINGS - Butter with a Side of Bread September 8, 2017 at 2:50 pm
240. […] Caramel Apple Bread […]
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242. SKILLET CINNAMON APPLES - Butter with a Side of Bread September 8, 2017 at 3:04 pm
243. […] Caramel Apple Bread […]
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245. SNICKERDOODLE APPLE COBBLER - Butter with a Side of Bread September 8, 2017 at 3:29 pm
246. […] Caramel Apple Bread […]
247. Reply
248. CARAMEL APPLE SMOOTHIES - Butter with a Side of Bread September 8, 2017 at 3:38 pm
249. […] Caramel Apple Bread […]
250. Reply
251. Nicole Lafrance September 8, 2017 at 3:48 pm
252. Bonjour,je voudrais savoir ce que( lait tbsp) veut dire.Merci
253. Reply
254. 15-MINUTE PUMPKIN SPICE DONUTS - Butter with a Side of Bread September 9, 2017 at 9:26 am
255. […] Caramel Apple Bread […]
256. Reply
257. Syndi September 10, 2017 at 11:13 am
258. What kind of apple are you suppose to use?
259. Reply
260. Jessica September 12, 2017 at 1:11 pm
261. I use whatever I have on hand! Tart apples like Granny Smith are great, but I have also used Fugi, Gala, and Pink Lady.
262. Reply
263. Steve September 11, 2017 at 1:46 pm
264. Quick, easy and delicious. I added 1/2 cup of chopped pecans in the mix and spread some over the caramel top.
265. Reply
266. Sara October 5, 2017 at 2:06 pm
267. thats sounds like a good idea!
268. Reply
269. Cindy K September 11, 2017 at 3:26 pm
270. I used Cinnamon applesauce and extra cinnamon and I felt this came out dry and not as flavorful as I thought it would. I was very disappointed by this and my glaze did not come looking like the picture and I did it exactly correctly as I make caramel sauce for several recipes, so I am experienced at making it.
271. Reply
272. Alysha September 11, 2017 at 10:41 pm
273. My caramel only turns a pale brown after it is fully cooled and then put in the fridge. It just takes time.
274. Reply
275. Lorna September 17, 2017 at 2:58 am
276. Any replacement for applesauce? Thanks
277. Reply
278. Jessica September 17, 2017 at 1:02 pm
279. You can use canola oil. 🙂
280. Reply
281. Mairianna September 17, 2017 at 10:56 am
282. I made it just now and it was perfect. I took it out of the oven before the 60 minutes was up. The caramel sauce was perfect too!
283. Reply
284. Jessica September 17, 2017 at 1:02 pm
285. So glad you enjoyed it Mairianna! 🙂
286. Reply
287. Terri September 17, 2017 at 3:35 pm
288. The glaze issue coul Be when the milk is added?? Video shows the milk being added after the sugar and butter have boiled but the instructions say to add the sugar and the milk at the same time? Could this be the issue because mine did not come out like yours either
289. Reply
290. Jessica September 20, 2017 at 8:55 am
291. Nope- I’ve made it so many ways, it really doesn’t matter when the milk is added.
292. Reply
293. Theresa September 21, 2017 at 12:55 pm
294. Please send me the carmel apple bread recipe
295. Reply
296. Jessica September 22, 2017 at 11:34 am
297. You can print a version at the bottom of the post!
298. Reply
299. Noelle September 22, 2017 at 7:24 pm
300. I made this for the first time last night and it was fabulous!! My two Labs even got a bite and now they won’t quit staring at the counter. 🙂
301. Reply
302. Jessica September 26, 2017 at 11:55 am
303. LOL!! I’m glad everyone loved it!
304. Reply
305. Sarah's Here2017 Fall Bucket List - Sarah's Here September 25, 2017 at 9:41 pm
306. […] caramel apple bread– This is another Pinterest find. During the Fall and Winter months, my favorite thing to do […]
307. Reply
308. T Mac September 29, 2017 at 10:20 am
309. Can this be made ahead and frozen? How would you thaw and would freezing it make the carmel sauce crumbly?
310. Reply
311. Jessica October 2, 2017 at 9:55 am
312. I actually think it’d freeze pretty well. The caramel sauce firms up, so it shouldn’t be an issue. Just let it come to room temp slowly when you’re thawing it out again– don’t try to rush it by microwaving it. 😉
313. Reply
314. Sara October 5, 2017 at 2:04 pm
315. Doing a bake sale to help pay for my daughters Washington dc trip. This is one i know will do good! I have just made the caramel glaze and didnt have one issue. For those having problems treat it like you do making fudge….when you think your done stiring(whisking) KEEP stirring! lol Glaze came out PERFECTLY!
316. Reply
317. Jessica October 6, 2017 at 9:25 am
318. Thanks Sara– so glad it worked out well and that you enjoyed the recipe! 🙂
319. Reply
320. Meredith October 5, 2017 at 4:34 pm
321. I made this today. I changed it up a bit. I baked it in a rectangle pan to make it like squares. I also doubled the recipe. After it was baked, I poked holes like a poke cake and added a jar of caramel sauce. ( I love caramel! ) The caramel glaze turned out perfect! The baking time was about 50 min. Thank you for sharing this recipe! 🙂
322. Reply
323. Jessica October 6, 2017 at 9:24 am
324. Such great ideas!!
325. Reply
326. Joyce October 9, 2017 at 9:39 am
327. This is a great recipe. My family love it and me also. Will make again, its a keeper
328. Reply
329. Jessica October 9, 2017 at 6:35 pm
330. I’m so glad your family enjoyed it Joyce!
331. Reply
332. Samantha Young October 21, 2017 at 12:45 pm
333. Wonderful recipe!!! Everything was perfect!! Glaze turned out perfect! Thanks!
334. Reply
335. Jessica October 23, 2017 at 10:36 am
336. So glad you liked it Samantha!
337. Reply
338. debbie October 28, 2017 at 12:04 am
339. I didn’t want it too sweet so omitted the 1/2 cup of granulated sugar and made the 1/2 cup of brown sugar heaped and it still turned out great. Very yummy, will be making it again.
340. Reply
341. Jessica October 28, 2017 at 3:12 pm
342. So glad you made it work for you and loved it Debbie!
343. Reply
344. Gayle November 20, 2017 at 3:11 am
345. I made the caramel sauce twice and it failed both times! Followed your directions exactly. Separated and became grainy. But the bread is wonderful.
346. Reply
347. Jessica November 20, 2017 at 8:47 am
348. Glad you liked the bread Gayle… did you see my tips below the recipe for being successful with the caramel sauce?
349. Reply
350. KITA January 25, 2018 at 2:37 am
351. Thanky ou so much Kate! This comment sincerely made my day. I just pulled this recipe up this morning. It is awesome to hear that you are still digging it too!
352. Reply
353. Bruce February 10, 2018 at 11:34 am
354. Very easy recipe to follow! My caramel sauce came out just fine!
355. Waiting for the caramel to hardened on the bread is driving me crazy can’t wait to taste it!
356. Reply
357. Jessica February 12, 2018 at 3:15 pm
358. Ha! Yes, it’s a slight test of patience there at the end, lol. I hope you liked it!!
359. Reply
360. susan bergling April 17, 2018 at 6:05 pm
361. Excellent bread! And my glaze turned out perfect. Great Instructions! Thank you!
362. Reply
363. Jessica April 18, 2018 at 9:50 pm
364. I’m so glad you liked it Susan!! The glaze is my favorite part!
365. Reply
366. Robin Graham May 10, 2018 at 4:45 pm
367. My nephew, Steven, who is intellectually disabled made the bread at school with the teacher’s help. It was a great Mother’s Day surprise for me. Very delicious. He then brought the recipe up on the computer for me to get the recipe. What a pleasure to have him.
368. Reply
369. Sonny Walker July 13, 2018 at 7:11 pm
370. I will bake bread .It looks delish.
371. Reply
372. Amy July 19, 2018 at 12:24 am
373. This caramel apple bread looks so good. I am anxious to try it. Thank you for sharing at Sew It Cook It Craft It.
374. Reply
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376. Recipe Rating