Ingredients
Scale
- 3 small Granny Smith apples, peeled, cored, and diced small (about 2 cups)
- ½ cup (100 g) light brown sugar, packed
- 1 tablespoon ground cinnamon
- ⅔ cup (133 g) granulated sugar
- ½ cup (113 g) unsalted butter, room temperature
- 2 large eggs, room temperature
- ½ cup (122.5 g) whole milk, room temperature
- 2 teaspoons vanilla extract
- 1½ cups (187.5 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup (80 g) caramel sauce, for drizzling
Instructions
- Preheat the Oven: Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray. This preparation ensures your bread won’t stick to the pan and will come out cleanly after baking.
- Prepare the Apple Mixture: In a medium bowl, combine the diced apples, brown sugar, and cinnamon. Stir well to coat the apples evenly. This mixture will create pockets of sweet, cinnamon-infused apples throughout your bread and on top.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream together the granulated sugar and butter until light and fluffy, about 2-3 minutes. This process incorporates air into the mixture, which helps create a tender crumb in the final bread.
- Add Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Then add the milk and vanilla extract. Mix on medium speed until fully incorporated. Adding eggs one at a time prevents the batter from curdling and ensures proper emulsion.
- Incorporate Dry Ingredients: Add the flour, baking powder, and kosher salt. Mix on low speed until just combined, scraping down the sides of the bowl as needed. Do not overmix. Overmixing can develop too much gluten, resulting in a tough bread.
- Fold in Apples: Remove the bowl from the stand mixer. Fold in about ¾ of the apple mixture, reserving the rest for the top. Folding by hand preserves the air incorporated during mixing and prevents apple pieces from breaking down too much.
- Fill the Pan: Pour the batter into the prepared loaf pan and spread it evenly. Spoon the remaining apple mixture evenly over the top to create a beautiful caramelized apple topping.
- Bake the Bread: Bake for 65-70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and no wet batter. The internal temperature should be about 200°F. This long, slow bake ensures the bread is cooked through while developing deep flavor.
- Initial Cooling: Let the bread cool in the pan for about 10 minutes. This brief cooling period allows the structure to set while still warm enough to easily remove from the pan.
- Add Caramel Drizzle: Drizzle the warm bread with caramel sauce. The warm bread will slightly melt the caramel, allowing it to seep into the top of the loaf for extra flavor.
- Final Cooling: Let cool completely before slicing and serving. This final cooling step ensures clean slices and allows the flavors to fully develop.
Notes
- For the best flavor, use tart Granny Smith apples which balance the sweetness of the caramel and sugar.
- You can make this bread a day ahead; the flavors will deepen overnight.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a twist, add ½ cup chopped walnuts or pecans to the batter for extra crunch.
- If the bread browns too quickly during baking, cover loosely with aluminum foil.
- The caramel sauce can be store-bought or homemade; both work equally well.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian