Caramel Apple Butter Bread Recipes

CARAMEL APPLE BREAD

Steps:

• Preheat oven to 350F/175C. Grease a 9x5-inch loaf pan.
• In a large bowl mix together flour, baking powder, baking soda, salt, cinnamon, and sugar.
• In a medium bowl whisk the egg, then add oil, vanilla extract and yogurt until combined. Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the chopped apple. Pour the batter into prepared loaf pan.
• Bake for 50-60 minutes until a toothpick inserted into the center of the bread comes out clean. If the top is getting too brown while baking, cover pan loosely with aluminum foil. Allow to cool completely in the pan on a wire rack.
• To make the glaze: In a medium saucepan, mix together sugar, heavy cream, and butter and bring to a boil. Reduce the heat to medium-low and let the mixture simmer for 1-2 minutes, whisking occasionally. Remove saucepan from the heat, and let cool slightly. Add 1 tablespoon powdered sugar and whisk until smooth and combined. Mixture should be thick, if it's still liquid, add another tablespoon until thick but pourable. Spread caramel mixture evenly over the bread.
• Bread can be stored in an airtight container at room temperature for 3 days or in refrigerator for 5 days. Serve at room temperature.

CARAMEL APPLE BUTTER BREAD

Steps:

• 1. Lightly coat a 9x5 loaf pan with nonstick spray. Preheat oven to 325 degrees F for glass loaf pan or 350 degrees F for metal loaf pan.
• 2. In a large bowl, cream together butter, sugar and brown sugar. Stir in yogurt and baking powder until well combined. Add eggs and vanilla; combine well.
• 3. In a separate small bowl, combine flour, pumpkin pie spice, salt and nuts; fold into creamed batter until combined- do not over mix!
• 4. Spoon half of mixture into prepared pan. Spread caramel apple butter over batter in pan, then spread remaining batter over apple butter. If desired, run a knife through batter to give a swirled appearance but it is not necessary.
• 5. In a small bowl, combine together ingredients for streusel topping using a fork or your fingers until mixture resembles coarse crumbs. Sprinkle evenly over batter in pan.
• 6. Bake in preheated oven for about 60 minutes or until a toothpick comes out clean. Completely cool bread on wire rack before slicing.

CARAMEL APPLE BREAD

Steps:

• In a large bowl, beat the yogurt, sugar, eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to yogurt mixture and beat until just combined. Fold in apples and pecans., Pour into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a small saucepan, bring the brown sugar, butter and milk to a boil, stirring constantly. Cover and cook for 1 minute. Cool slightly. Spread over cooled bread. Let stand for 15 minutes.

CARAMEL APPLE QUICK BREAD

Steps:

• Heat oven to 350° and grease and flour a 9x5 loaf pan.
• Unwrap caramels and with a scissors, cut each one into 8 small pieces.
• Toss caramels with 1 tablespoon of the flour in a small bowl to keep them from sticking together; set aside.
• Beat together butter, sugar and vanilla until fluffy.
• Add eggs, one at a time and beat well after each.
• In another bowl, stir together remaining flour, cinnamon allspice and salt.
• Add flour mixture to butter mixture and blend well.
• By hand, stir in apples and caramel mixture.
• Spoon batter into prepared pan.
• Bake for 60 to 65 minutes or until toothpick inserted in center comes out clean.
• Cool completely on a wire rack, then remove from pan.

SLOW COOKER CARAMEL APPLE BUTTER

Steps:

• Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
• Cook on High until apples are tender enough to easily mash with a fork, 3 to 5 hours. Puree apple mixture with an immersion blender until smooth.
• Microwave unwrapped caramels in a microwave-safe dish until melted, about 30 seconds. Add to slow cooker and cook for 1 to 2 hours.
• Inspect ten 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
• Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.