Caramel Apple Bread Recipes

Steps:

• Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans with cooking spray or shortening.
• In large bowl, stir together apples, 1 cup brown sugar, the buttermilk, oil and eggs. Stir in remaining bread ingredients just until dry ingredients are moistened. Pour into pans.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack. Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.
• In 1-quart saucepan, melt butter over medium heat. Stir in 1/4 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.
• Gradually stir powdered sugar into glaze mixture. Place saucepan of glaze in bowl of cold water. Beat with spoon until smooth and thin enough to drizzle. If glaze becomes too stiff, stir in additional milk, 1/2 teaspoon at a time, or heat over low heat, stirring constantly. Drizzle glaze over loaves. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Mix white sugar and cinnamon together in a medium bowl. Add apple chunks and stir to coat thoroughly. Set aside.
• Divide dough into 20 pieces. Wrap 1 piece of dough around a coated apple chunk and pinch to seal shut. Dip in melted butter, then roll in brown sugar. Arrange balls of dough in even circles in the prepared pan.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.
• Carefully invert pan onto a large plate so caramel mixture runs over each piece. Cool briefly before serving.

Steps:

• In a large bowl, combine the applesauce, milk, brown sugar, egg substitute, vanilla and cinnamon. Fold in bread cubes and apple; let stand for 15 minutes or until bread is softened. , Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm with whipped topping and caramel topping. Refrigerate leftovers.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Beat sugar, applesauce, egg, oil, and vanilla with an electric mixer in a bowl until well combined.
• Sift flour, baking soda, cinnamon, and salt together in a second bowl. Add to sugar mixture and stir to combine. Fold in apples and nuts. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 45 to 55 minutes. Cool on a wire rack for 10 minutes. Remove from pan and cool completely.
• Combine brown sugar, butter, heavy whipping cream, and corn syrup in a small saucepan. Bring to a boil and cook, stirring constantly, for 1 minute. Let caramel cool, then drizzle over cake.

Steps:

• Heat oven to 350°F.
• Melt butter in large skillet on medium heat. Add apples; cook 5 min. or until crisp-tender, stirring frequently. Remove from heat.
• Place caramels in microwaveable bowl. Add 2 Tbsp. evaporated milk; set aside. Pour remaining evaporated milk into large bowl. Add sweetened condensed milk, eggs, vanilla and cinnamon; whisk until blended. Add bread; stir until liquid is absorbed. Stir in apples and cranberries; pour into 2-qt. casserole sprayed with cooking spray.
• Place casserole dish in shallow pan. Add enough water to pan to come halfway up side of casserole dish.
• Bake 1 hour 10 min. or until knife inserted in center of pudding comes out clean. Remove pudding from water bath; cool slightly.
• Microwave caramels in microwaveable bowl on HIGH 1 min. or until completely melted, stirring every 30 sec. Drizzle over pudding. Serve topped with COOL WHIP.