Caramel Apple Crumb Bread
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 ½ teaspoons cinnamon
¼ cup cinnamon chips (optional)
1/2 teaspoon cloves
½ teaspoon ground nutmeg
1/2 cup (1 stick or 113 grams) unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup sugar
2 eggs
2 medium apples; peeled, cored, and chopped or shredded I like granny smith
About 1/4 cup caramel sauce
For Crumb Mixture
1 tsp cinnamon
4 Tbsp flour
4 Tbsp brown sugar
4 Tbsp cold butter
For muffins: Preheat the oven to 375 degrees. Line a muffin pan with paper liners; set aside.
For loaf bread: Preheat the oven to 350 degrees. Grease and flour a loaf pan; set aside. Makes 1 9×5-inch loaf
Combine the flour, salt, baking soda, cinnamon, nutmeg and cloves in a small bowl and set aside.
In a medium bowl, cream the butter and sugars together until fluffy. Add the eggs one at a time and combine until mixed well, but don’t over beat. Scrape the bowl and add one-third of the flour mixture. Stir until just combined, add half of the apples, and mix together. Add another third of the flour, and stir again until just combined. Add the remaining apples and mix lightly, then stir in the remaining flour until thoroughly combined. Fold in ¼ cup cinnamon chips.
In a small bowl, combine the crumb ingredients until mixture forms of coarse crumbs. Set aside.
For muffins, drop about 1 1/2 tablespoons of batter into each cup of the prepared muffin pan. Drizzle a teaspoon of caramel over each one and add another 1 1/2 tablespoons of batter. Sprinkle crumb mixture throughout muffin. Repeat until gone. Bake for 15 to 18 minutes or until golden brown.
For loaf bread, pour half of the batter into the prepared loaf pan. Drizzle 2 to 3 tablespoons of caramel sauce over the batter and top with ½ crumb mixture, then top with the remaining batter and sprinkle the remaining crumb mixture. Bake for 50 to 60 minutes, rotating the pan halfway through. Using a toothpick inserted in the center, pull out and be sure only a crumb or two clinging to it–this can be done using a butter knife as well.
Allow the bread to cool for about 30 minutes, then drizzle the top with 3 to 4 tablespoons of caramel sauce and sprinkle with chopped nuts (pecans).
Caramel Apple Crumb Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 ½ teaspoons cinnamon
- ¼ cup cinnamon chips (optional)
- 1/2 teaspoon cloves
- ½ teaspoon ground nutmeg
- 1/2 cup (1 stick or 113 grams) unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 medium apples; peeled , cored, and chopped or shredded I like granny smith
- About 1/4 cup caramel sauce
- For Crumb Mixture
- 1 tsp cinnamon
- 4 Tbsp flour
- 4 Tbsp brown sugar
- 4 Tbsp cold butter
Instructions
- For muffins: Preheat the oven to 375 degrees. Line a muffin pan with paper liners; set aside.
- For loaf bread: Preheat the oven to 350 degrees. Grease and flour a loaf pan; set aside. Makes 1 9×5-inch loaf
- Combine the flour, salt, baking soda, cinnamon, nutmeg and cloves in a small bowl and set aside.
- In a medium bowl, cream the butter and sugars together until fluffy. Add the eggs one at a time and combine until mixed well, but don’t over beat. Scrape the bowl and add one-third of the flour mixture. Stir until just combined, add half of the apples, and mix together. Add another third of the flour, and stir again until just combined. Add the remaining apples and mix lightly, then stir in the remaining flour until thoroughly combined. Fold in ¼ cup cinnamon chips.
- In a small bowl, combine the crumb ingredients until mixture forms of coarse crumbs. Set aside.
- For muffins, drop about 1 1/2 tablespoons of batter into each cup of the prepared muffin pan. Drizzle a teaspoon of caramel over each one and add another 1 1/2 tablespoons of batter. Sprinkle crumb mixture throughout muffin. Repeat until gone. Bake for 15 to 18 minutes or until golden brown.
- For loaf bread, pour half of the batter into the prepared loaf pan. Drizzle 2 to 3 tablespoons of caramel sauce over the batter and top with ½ crumb mixture, then top with the remaining batter and sprinkle the remaining crumb mixture. Bake for 50 to 60 minutes, rotating the pan halfway through. Using a toothpick inserted in the center, pull out and be sure only a crumb or two clinging to it--this can be done using a butter knife as well.
- Allow the bread to cool for about 30 minutes, then drizzle the top with 3 to 4 tablespoons of caramel sauce and sprinkle with chopped nuts (pecans).
Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.
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**Notes** Recipe slightly adapted from Darla via Bakingdom Image Credit: Bakingdom
