Caramel, apples, walnuts, sounds pretty fall, huh? Well, it’s still pretty chilly here in Berlin, so this bread was a nice, comforting treat and a hit with our house guests. It’s delicious anytime of the year, but if you have better weather than Berlin and are already enjoying the sweet fruits of spring, save this recipe as a pick-me-up for a cloudy day.
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Caramel-Apple Bread
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
Description
This Caramel-Apple Bread combines the bittersweet undertones of caramel with moist apple crumb and crunchy walnuts, perfect for a cozy treat.
Ingredients
- 3 apples, peeled and grated
- 1/4 cup (60 ml) brown butter, cooled
- 1/4 cup (60 ml) sugar
- 1/2 cup (120 ml) caramel sauce
- 2 eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups (360 ml) all-purpose flour
- 1/2 cup (120 ml) toasted and chopped walnuts
- 1 tsp cinnamon
Instructions
- Preheat the oven to 176°C (350°F). Grease a loaf pan and set aside.
- In a large mixing bowl, combine the peeled and grated apples with the cooled brown butter. Mix until the apples are well coated.
- Add the sugar, caramel sauce, and eggs to the apple mixture. Stir until the ingredients are completely combined.
- In a separate bowl, whisk together the baking soda, salt, flour, and cinnamon.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the toasted and chopped walnuts.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center of the bread comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For a more pronounced caramel flavor, drizzle additional caramel sauce over the top before serving.
- This bread can be stored in an airtight container at room temperature for up to 3 days.
- If you prefer a nut-free version, simply omit the walnuts.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20
- Sodium: 250
- Fat: 11
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 45
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- Glazed Apple-Cranberry Bread
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- Cranberry Pecan Bread
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Frequently Asked Questions
Why does the recipe use both brown butter and caramel sauce — aren’t they doing the same job?
No — they contribute different things. The 1/4 cup of cooled brown butter is mixed in with the grated apples and brings a toasty, nutty depth that caramel alone doesn’t have. The 1/2 cup of caramel sauce adds sweetness, moisture, and the bittersweet caramel flavor the article names as giving the bread its “slightly bittersweet undertone.” Together they create a layered richness.
Why are the apples grated rather than diced or sliced?
Grating the 3 apples releases their juice directly into the batter, which is what the article attributes the bread’s moist crumb to. Diced or sliced apple pieces would create pockets of fruit rather than evenly distributing moisture throughout the loaf. 
Can I make this nut-free?
Yes — the notes explicitly say to simply omit the 1/2 cup of toasted chopped walnuts for a nut-free version. The bread’s structure and moisture come from the apples, eggs, and caramel, not the nuts, so leaving them out does not affect the crumb.
