Apple Bread with Spiked Caramel Sauce

Apple Bread with Spiked Caramel Sauce


In my house, sweet breads are traditionally a breakfast food. We’ll pop a slice of banana bread in the toaster to crisp it up, melt the chocolate chips inside–there’s no better way to start the day.

As far as this recipe goes, well, it’s definitely one way to start the day.

Typically, this boozy take on a caramel apple is best served as a dessert, but if you leave the caramel sauce off and sub out the spiked cider for applesauce, there’s no  reason this bread can’t join the ranks of familiar breakfast breads.


Apple Bread with Spiked Caramel Sauce

What’s great about this bread is its unique texture. It’s sort of like beer bread and banana bread had a baby. It’s a dense, soft crumb with a crunchy, sweet crust. The crust has the tangy, buttery taste like that of a beer bread. You can definitely taste the alcohol from the cider in the crust.



For the bread


1 1/2 cups flour

1 teaspoon baking soda

2 tablespoons liquid vegetable oil

1/2 cup soft butter

1 teaspoon vanilla

6 tablespoons hard cider

1/8 teaspoon ground cloves, optional

Pinch of salt



Sift the flour 3 times and set aside. Mix together baking soda and vegetable oil and set aside. In a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time, and allow time for each egg to become fully incorporated. Add flour a little bit at a time and allow it to fully incorporate. Add hard cider, oil mixture, vanilla and salt.

Place mixture in a greased and floured 8- by 4 12-inch loaf pan and bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean. Allow the bread to cool completely.


For the sauce


1/2 cup hard cider

9 unwrapped soft caramels

3-4 tablespoons powdered sugar, sifted



In a saucepan over medium-high heat, bring hard cider to a light simmer until aromatic. Add in caramels and whisk continuously until caramels have melted. Once melted, add sifted powder sugar one tablespoon at a time until caramel begins to thicken. Remove from heat and allow time to come together at room temperature.

Spoon over bread generously, but be sure to reserve some for dipping!


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