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Salted Caramel Apple Fritter Bread

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These Salted Caramel Apple Fritter Bread is one of your favorite fritters in quick bread form. And made even better with salted caramel.

Salted Caramel Apple Fritter

I have seen it all over Pinterest.

Apple Fritter Bread.

I had wanted to make it for a while now but just never did.

Which shame on me because I was really missing out.

I also figured since everyone else seems to have an Apple Fritter Bread recipe then I should put my own spin on it.

Apple Picking

Some say salted caramel has passed, I disagree.

It’s too yummy to be a trend that goes away.

Now kale is something that can go die a slow death somewhere. 😀

You could make a variety of fritters for this bread but I stuck with the classic apple.

I mean who doesn’t love an apple fritter?

Salted Caramel Apple Fritter

So I made Salted Caramel Apple Fritter Bread and I think it’s the way to go.

I used Trader Joe’s brand of salted caramel sauce but if you can’t find salted you can just use regular caramel sauce and add salt to your taste liking.

The apples I used are my new favorites, Pinata.

I made that awesome Caramel Apple Whiskey Crumble Pie out of them when I took a bunch from my dinner with Stemilt.

They were kind enough do send a box of them this last week (this is not a sponsored post it’s really my new favorite apple).

If you can’t find them in your area I would try and go with a sweeter apple than tart since you have the salted caramel to cut some of the sweetness.

OTHER APPLES YOU CAN USE:

  • Honeycrisp Apples
  • Pinklady Apples
  • Fuji Apples
  • Braeburn Apples
  • Envy Apples
  • Gala Apples
Apple Picking

I use a weird method for mixing the batter.

I had it layered in one pan and then scoop it with an ice cream scoop to another pan.

Why?

Good question.

I think mostly because it really mixed the ingredients way better than the usual method of swirling a knife.

You can get a visual of how to do it on my Glazed Peach Fritter Bread recipe.

Do you have to do it that way?

No.

But if you notice, especially in the first photo that the method I used really evenly distributes the apples and brown sugar cinnamon mixture.

If for some reason salted caramel is not your thing you can use just plain caramel.

Or you can make a simple glaze of powdered sugar and milk.

Which is what most apple fritters are glazed in.

But I’m sticking with the salted caramel version.

INGREDIENTS NEEDED TO MAKE THIS QUICK BREAD

  • 2 Large Apples
  • Brown Sugar
  • Cinnamon
  • All-Purpose Flour
  • Granulated Sugar
  • Baking Powder
  • Salt
  • Unsalted Butter
  • Eggs
  • Vanilla
  • Salted Caramel Sauce
  • Milk
  • Powdered Sugar

And as always it’s a great day to order my cookbook.

Salted Caramel Apple Fritter Bread

Want more Caramel Apple recipes?

Salted Caramel Apple Sweet Rolls

Caramel Apple Cookie Cobbler

Mini Caramel-Glazed Honey Crisp Apple Bread

Caramel Apple Shortbread Bars

Apple Fritter Bread Pudding

Salted Caramel Apple Fritter Bread

Salted Caramel Apple Fritter Bread

Ingredients

  • For the bread:
  • 1/2 cup brown sugar, loosely packed
  • 1 tsp. ground cinnamon
  • 2/3 cup granulated sugar
  • 1/2 cup unsalted butter, at room temperature
  • 1/4 tsp. salt
  • 2 eggs
  • 1/2 tsp. vanilla extract (I used Rodelle)
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 cup whole milk
  • 2 apples, peeled and roughly diced (I used Pinata)
  • 1/2 cup salted caramel sauce (I used Trader Joe's), warmed so it's pourable
  • Salted Caramel Glaze:
  • 1/2 cup salted caramel sauce, warmed so it's pourable (I used Trader Joes)
  • 1/2 cup of powdered sugar, sifted
  • 1-3 TBSP whole milk

Instructions

  1. Preheat oven to 350F.
  2. Use TWO (one for baking, one for layering) 9x5-inch loaf pans.
  3. Spray one with baking spray and line with parchment paper so that you can lift it out. I spray the parchment with baking spray as well...it's a sticky bread. Leave the other loaf pan alone.
  4. Mix brown sugar and cinnamon together in a small bowl. Set aside.
  5. Using a stand mixer fitted with a paddle attachment cream together the butter and sugar until light and fluffy, about 3 minutes. You can also use a large bowl and an electric mixer if you do not have a stand mixer.
  6. Add the eggs, one at a time, scraping down the sides and bottom of the bowl after each addition.
  7. Then add the vanilla extract and beat for 30 seconds.
  8. Incorporate flour, salt, and baking powder together in a medium sized bowl and add into creamed butter mixture and mix until blended. Do not over mix.
  9. Mix milk into batter and beat until the batter is smooth.
  10. Pour half the batter into the loaf pan with NO baking spray. You can see the steps of my Peach Fritter Bread to get an idea how to layer.
  11. Add half the apples. Scatter them so that they form a somewhat even layer.
  12. Then add half the brown sugar/cinnamon mixture in an even layer on top of the apple layer.
  13. Drizzle 1/2 cup salted caramel sauce over the apple and brown sugar layers.
  14. Add the remaining batter over apple layer and top with remaining apples, then the remaining brown sugar/cinnamon mixture and remaining salted caramel sauce.
  15. Using and ice cream scoop (or large spoon), scoop the batter into the prepared loaf pan. This helps with getting the yummy caramel and brown sugar throughout the bread and I find it works much better than just swirling with a knife.
  16. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.
  17. Let rest 15 minutes. Run a knife around the edges to loosen any bread that might be sticking.
  18. Turn the loaf pan upside down and flip out the bread.
  19. Set on a wire rack to cool.
  20. Place that rack on a baking sheet for glazing.
  21. Let cool on rack for 15 minutes, then glaze.
  22. For the glaze:
  23. Whisk together the sifted powdered sugar, salted caramel sauce, and milk together until smooth and there are no visible powdered sugar lumps.
  24. Drizzle glaze on bread.
© Peabody
Salted Caramel Apple Fritter Bread

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Comments

  6. This looks great. One question though – is the apple mixture just the apples mixed with the caramel sauce? I think you left that step out (or I have reading comprehension problems).

    Reply

    • @Karen- “Pour half the batter into the non-baking spray loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture, then drizzle ¼ cup salted caramel sauce.
      Pour the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar/cinnamon mixture and remaining salted caramel sauce.”
      Sorry for the confusion that’s just apple pieces.

      Reply

  10. First off, I highly suggest that if you have questions about a recipe that to not come up with them while you are in the middle of a recipe. I am not on my site 24/7 and therefore cannot answer questions immediately.

    Reply

    • Uh oh. The brown sugar and sugar measurements are both showing as a square with an X in it.
      Had a few friends access recipe from their devices/servers and they’re getting the same. Please fix. This looks really really good!

      Reply

  14. My bread looked beautiful when it came out of the oven. I used a Wilton nonstick bread pan that was sprayed with nonstick spray. However after the 5 minutes out of the oven, It stuck terribly to the pan and broke apart! I was so disappointed. Some of the apples, batter with the caramel had stuck into the corners because it was scooped there. Next tme, I would use parchment along with using baking non-stick spray.

    Reply

  16. Well, what part are you not getting? Telling me you bake all the time doesn’t tell me what you don’t understand. You layer the ingredients in one pan. And then scoop them into the other pan.

    Reply

    • wow… I get you are frustrated, and I may feel the same way you did, but am I the only one who thought that was a rude response? I always double read a recipe and look for comments if I am unsure. I had to do that with your recipe… but I am used to baking/cooking without recipes.

      Reply

      • Not frustrated. I’m not being rude. Telling me you know how to bake does me no good to help problem solve your question. That’s just a fact.

        Reply

  18. Hello,
    This looks so good and perfect for our fall get-away with friends. My question is the whole milk – is whole mile absolutely necessary? I typically have 1% – will that affect the recipe or should I just buy the whole milk?

    Reply

  23. I did a homemade salted caramel sauce so I could be sure of what was going into this quick bread. Bread comes together quite quickly and easily (hence the name, right?). Baked real long for me – 75 minutes a 350F. Judging by the finished product I think next time I will bake it out at 375F and keep an eye on it the whole way.

    Crumb is excellent. Didn’t need a full half cup of caramel sauce to do the drizzle topping with. Probably can cut the total required down to 3/4 cup and lose nothing out of the end result.

    Nice recipe. Enjoyed making it and will be making it on a regular basis to see how much fun it can really be. Well done!

    Reply

    • You might want to check your oven temperature. Most ovens need to be calibrated at least once a year. I do mine about 5 times a year on average.

      Reply

Trackbacks

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