These Salted Caramel Apple Fritter Bread is one of your favorite fritters in quick bread form. And made even better with salted caramel.
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.
Some say salted caramel has passed, I disagree.
It’s too yummy to be a trend that goes away.
Now kale…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?
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.
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.
I think mostly because it really mixed the ingredients way better than the usual method of swirling a knife.
I’ve added a video for you to see how the layering works.
Do you have to do it that way?
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.
And as always it’s a great day to order my cookbook.
Want more Caramel Apple recipes?
- For the bread:
- ⅓ cup brown sugar, loosely packed
- 1 tsp. ground cinnamon
- ⅔ cup granulated sugar
- ½ cup unsalted butter, at room temperature
- ¼ tsp. salt
- 2 eggs
- 1½ tsp. vanilla extract (I used Rodelle)
- 1½ cups all-purpose flour
- 1¾ tsp. baking powder
- ½ cup whole milk
- 2 apples, peeled and roughly diced (I used Pinata)
- ½ cup salted caramel sauce (I used Trader Joe’s), warmed so it’s pourable
- Salted Caramel Glaze:
- ¼ cup salted caramel sauce, warmed so it’s pourable
- ½ cup of powdered sugar, sifted
- 1-3 TBSP whole milk
- Preheat oven to 350F.
- Use TWO (one for baking, one for layering) 9x5-inch loaf pans.
- Spray one with baking spray and leave one alone.
- Mix brown sugar and cinnamon together in a small bowl. Set aside.
- 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.
- Add the eggs, one at a time, scraping down the sides and bottom of the bowl after each addition.
- Then add the vanilla extract and beat for 30 seconds.
- 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.
- Mix milk into batter and beat until the batter is smooth.
- Pour half the batter into the loaf pan with NO baking spray.
- Add half the apples. Scatter them so that they form a somewhat even layer.
- Then add half the brown sugar/cinnamon mixture in an even layer on top of the apple layer.
- Drizzle ¼ cup salted caramel sauce over the apple and brown sugar layers.
- Add the remaining batter over apple layer and top with remaining apples, then the remaining brown sugar/cinnamon mixture and remaining salted caramel sauce.
- 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.
- Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.
- Let rest 5 minutes. Run a knife around the edges to loosen any bread that might be sticking.
- Turn the loaf pan upside down and flip out the bread.
- Set on a wire rack to cool.
- Place that rack on a baking sheet for glazing.
- Let cool on rack for 15 minutes, then glaze.
- For the glaze:
- Whisk together the sifted powdered sugar, salted caramel sauce, and milk together until smooth and there are no visible powdered sugar lumps.
- Drizzle glaze on bread.