Salted Caramel Apple Fritter Bread

Ingredients

For the bread:

1/2 cup brown sugar, loosely packed

1 tsp. ground cinnamon

2/3 cup granulated sugar

1/2 cup unsalted butter, at room temperature

1/4 tsp. salt

2 eggs

1/2 tsp. vanilla extract (I used Rodelle)

1 1/2 cups all-purpose flour

1 tsp. baking powder

1/2 cup whole milk

2 apples, peeled and roughly diced (I used Pinata)

1/2 cup salted caramel sauce (I used Trader Joe's), warmed so it's pourable

Salted Caramel Glaze:

1/2 cup salted caramel sauce, warmed so it's pourable (I used Trader Joes)

1/2 cup of powdered sugar, sifted

1-3 TBSP whole milk

Directions

Preheat oven to 350F.

Use TWO (one for baking, one for layering) 9x5-inch loaf pans.

Spray one with baking spray and line with parchment paper so that you can lift it out. I spray the parchment with baking spray as well...it's a sticky bread. Leave the other loaf pan alone.

Mix brown sugar and cinnamon together in a small bowl. Set aside.

Using a stand mixer fitted with a paddle attachment cream together the butter and sugar until light and fluffy, about 3 minutes. You can also use a large bowl and an electric mixer if you do not have a stand mixer.

Add the eggs, one at a time, scraping down the sides and bottom of the bowl after each addition.

Then add the vanilla extract and beat for 30 seconds.

Incorporate flour, salt, and baking powder together in a medium sized bowl and add into creamed butter mixture and mix until blended. Do not over mix.

Mix milk into batter and beat until the batter is smooth.

Pour half the batter into the loaf pan with NO baking spray. You can see the steps of my Peach Fritter Bread to get an idea how to layer.

Add half the apples. Scatter them so that they form a somewhat even layer.

Then add half the brown sugar/cinnamon mixture in an even layer on top of the apple layer.

Drizzle 1/2 cup salted caramel sauce over the apple and brown sugar layers.

Add the remaining batter over apple layer and top with remaining apples, then the remaining brown sugar/cinnamon mixture and remaining salted caramel sauce.

Using and ice cream scoop (or large spoon), scoop the batter into the prepared loaf pan. This helps with getting the yummy caramel and brown sugar throughout the bread and I find it works much better than just swirling with a knife.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.

Let rest 15 minutes. Run a knife around the edges to loosen any bread that might be sticking.

Turn the loaf pan upside down and flip out the bread.

Set on a wire rack to cool.

Place that rack on a baking sheet for glazing.

Let cool on rack for 15 minutes, then glaze.

For the glaze:

Whisk together the sifted powdered sugar, salted caramel sauce, and milk together until smooth and there are no visible powdered sugar lumps.

Drizzle glaze on bread.