Prep 25 mins
Cook 1 hr
Bits of caramels and finely chopped apples are folded into this unique quick bread batter. Just found this recipe on the internet and can't wait to try it.
- 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.
This was very tasty. Instead of using the wrapped caramels, I used the caramel bits just to keep from having to cut the pieces. They worked wonderfully. I still tossed them in flour, they distributed through the bread nicely. I am so excited about this bread. I gave it 4 stars only because the recipe does not state how big the apples should be. I assumed it was on based on large apples. I only had small ones so I used about 3 1/2 small granny smiths. It was too much. The bread was very moist, so much so that it didn't hold together too well. I will use less apple next time. Over all it was a very good bread and easy to follow!
A nice, moist bread--almost like an apple cake. Was I the only one who had trouble removing the bread from the pan? It basically split in half horizontally, with the bottom half bonded to the pan, even after preparing the pan as instructed. If I make it again, I might use greased parchment paper to line the pan.
Great quick bread! Very moist & wonderful taste.Good tip on flouring caramels. Added a scant teaspon of star anise. Caramels pooled at the bottom, but delicious ; )