Moist bakery-style apple bread glazed with a thick and crunchy caramel icing.

Caramel Apple Bread

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
YIELD 1 loaf


  • cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (200 g) granulated sugar (replace up to half with brown sugar)
  • 2 large eggs
  • 1/3 cup (80 ml) flavorless oil such as canola
  • 1 teaspoon vanilla extract
  • 3/4 cup (180 ml) yogurt
  • 1 large apple (or 2 small ones), peeled and chopped into cubes


  • 3/4 cup (150 g) brown sugar
  • 1/3 cup (80 ml) heavy cream
  • 3 tablespoons (40 g) unsalted butter
  • 1-2 tablespoons powdered sugar


  1. Preheat oven to 350F/175C. Grease a 9x5-inch loaf pan.
  2. In a large bowl mix together flour, baking powder, baking soda, salt, cinnamon, and sugar.
  3. 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.
  4. 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.
  5. 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.
  6. Bread can be stored in an airtight container at room temperature for 3 days or in refrigerator for 5 days. Serve at room temperature.