Caramel Apple Crumb Loaf

My two favorite Fall flavors are surely apples and pumpkin! We used to live about 45 minutes for several huge apple orchards when we lived in Southern California. My husband and I miss driving for the day to pick apples and then stopping for a piece of their delicious homemade apple pie on the way home. Last year I came across this old recipe favorite that I had not made for a very long time; Caramel Apple Crumb Loaf. It is absolutely delicious! 

The perfect compliment to a cup of your morning or afternoon coffee, Caramel Apple Crumb Loaf is full of fresh Fall flavors! One of my favorite things to bake in the Fall are fresh breads. They are the perfect gift for just about anyone and a perfect breakfast idea to have handy for out-of-town visitors. 

Ingredients:

  • 1 cup margaine, softened
  • 1/2 cup sugar
  • 1 tsp baking soda
  • 1 Tbsp lemon juice
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose or whole wheat flour
  • 1/4 tsp salt
  • 2 cups peeled and diced apples (combine your favorite ‘apple pie’ apples; sweet and tangy)
  • Caramel sauce

Crumb Topping: 

  • 1 tsp cinnamon
  • 4 Tbsp flour
  • 4 Tbsp brown sugar
  • 4 Tbsp cold margarine

Directions:

1. Preheat oven to 375 degrees F. Coat your bread pan with nonstick spray and a light coating of flour.
2. In a large bowl, cream together the butter and sugar until creamy. In a separate bowl, dissolve the baking soda into the lemon juice. Mixture should foam.  Once dissolved, add the baking soda mixture, eggs and vanilla to the butter and beat to combine.
3. Add the flour and salt until a thick batter has formed. Stir in the diced apples by hand.
4. Meanwhile, in a small bowl, combine the crumb ingredients until mixture forms coarse crumbs. Set aside.
5. Spread 1/2 of the batter in the bottom of the bread pan. Sprinkle 1/2 of the crumb mixture and drizzle a generous amount of caramel on top. Repeat with another layer of each batter, crumb and caramel.
6. Bake for about 60 minutes, or until a toothpick inserted near the center comes out mostly clean. Allow to cool for about 15-20 minutes, then remove from the pan and allow it to finish cooling a wire rack.
7.Store at room temperature in an airtight container.

PG
Mackenzie is a follower of Jesus, wife, mama of two toddler boys, teacher at heart, and coffee lover. She was a lower school elementary teacher for over 6 years, with a master's degree in Reading, and is a certificated Reading Specialist. She currently works part-time at a private school allowing her more time at home with her little guys.

Mackenzie has blogged 680 posts here.

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Comments

  1. I have a bag of apples that i was wondering what to do with…I think I know what they are about to become:-) This bread sounds crazy awesome!!! I love all the yummy layers!

  2. Looks positively delish! I’m eager to try the recipe. Anything with apples has to be a winner!

  3. This sounds fantastic! I love how you added a caramel layer!

  4. Newest follower here! I found you through the Tuesday blog hop. Thanks for the recipe, it looks incredible!
    -Melanie

    P.S. I’m doing a $50 Shabby Apple giveaway on my blog. You should check it out here: http://meandmr.com/post/35113285949/shabby-apple-50-giveaway

  5. What a fantastic looking Fall treat! I love apple quick breads, and the crumble on this one makes it look even more tempting. I have to give it a try!

  6. Oh yum! That looks delicious. I am always looking for something new to use apple for! :)

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