Caramel Apple Bread, Not Too Sweet & Made With Whole Wheat Flour.
Ahhh-mazing apple Caramel Apple Bread right can be your new fall favorite baked good. I adapted this recipe from The Lean Green Bean, and I think my version is pretty perfect.
In order to tweak this treat so it would be as picky eater friendly as possible, I added in some all purpose flour for a more familiar texture and I made sure there were no nuts. I love nuts-just not in a sweet bread. I think many kids across the land will agree with me there.
I also, added more caramel.
I am an adult, I can add as much caramel as I want. It is a privilege I have earned.
I didn't happen to have any jarred caramel on hand, so I decided to make my own. I went with this super simple and quick recipe from The Pioneer Woman. Now that I know I regularly have on hand all the fixings to throw together homemade caramel, I am in BIG trouble. If you like getting into trouble too, her recipe is HERE.
I like to treat myself well, when I put in the effort to bake wholesome goodies for my kids. I do that with alcohol. Don't judge.
If you put in the energy to shlep your kiddos to the apple orchard, and strap on an apron to bake. You DESERVE this gorgeous Apple Orchard Martini tonight.
- 4 Tbsp butter, melted
- ¾ cup brown sugar
- ¼ cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 C. all purpose flour
- ½ C. white whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp cinnamon, divided
- 2 cups peeled and chopped apples
- 6 Tbsp caramel sauce, divided
- Preheat oven to 350 degrees.
- In a large bowl, mix melted butter, sugar, milk, eggs and vanilla until well combined.
- Add flour, baking powder, baking soda and 1 tsp cinnamon and stir until just mixed.
- In a small bowl, combine apples, caramel, and remaining teaspoon of cinnamon and mix well.
- Add half the apple mixture to the batter and stir to combine.
- Pour into greased loaf pan (line bottom with parchment paper for easy removal).
- Add remaining apple mixture to the top of the batter, pressing gently into batter with spatula.
- Bake at 350 degrees for 40-45 minutes or until a toothpick inserted comes out clean.
- Let cool. Drizzle approximately 3 tablespoons remaining caramel on top of bread.
- Store in closed container for up to 5 days or freeze loaf for up to 3 months.