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Caramel Apple Beer Bread

 

Caramel Apple Beer Bread3

I love this bread in spite of how easy it is.

Yes, in spite. In fact, I almost resent it for being so easy, I like a challenge. I like to work for it. I like beer pizza dough that takes 24 hours and I love that it takes all day for me to make raviolis from scratch and even my chocolate chip cookies take 72 hours from start to finish. And then this bread takes about ten minutes, and really it only takes that long because I force you to make caramel sauce to go on top. Which, incidentally, turns all toffee like and beautiful in the oven, making that extra 6 minutes more than worth it.

So damn this bread for being so easy and far more than worth the "effort" it takes. I’ll just have to find another way to slave away in the kitchen.

Caramel Apple Beer Bread

Caramel Apple Beer Bread

Ingredients

    For the caramel sauce
  • ¾ cup granulated sugar
  • 2 tbs water
  • 2 tbs unsalted butter, cut into cubes
  • For the Bread
  • 3 cups flour
  • 3 tbs sugar
  • 2 1/2 teaspoons baking powder
  • ½ tsp salt
  • 1/4 cup chopped walnuts
  • ½ tsp cinnamon
  • 1 large granny smith apple, peeled and chopped (about 1 ½ cups)
  • 12 ounces wheat beer
  • 4 tbs melted butter

Directions

  1. Preheat oven to 350.
  2. In a pot over high heat add the sugar, water and butter. Stir until the butter has melted. Allow to boil without stirring for 5 to 6 minutes or until the sugar has turned an amber color.
  3. In a large bowl stir together the flour, sugar, baking powder, salt, walnuts, cinnamon, and apple pieces. Pour the beer and butter into the dry ingredients, stir until just combined. Pour into a greased 1.5 qt loaf pan. Pour the caramel over the top of the loaf.
  4. Bake at 350 for 45-55 minutes or until a toothpick inserted in the center comes back clean.
https://domesticfits.com/caramel-apple-beer-bread/

Caramel Apple Beer Bread3

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Comments


Katrina @ Warm Vanilla Sugar December 13, 2013 um 3:26 am

Holy smokes!! This looks absolutely perfect! I love caramel-apple anything…totally digging this.

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Averie @ Averie Cooks December 13, 2013 um 5:42 am

Such fluffy, awesome, perfect bread!

I almost resent it for being so easy, I like a challenge. I like to work for it. <– I get that, but I also LOVE it when I feel like I cheated the system 🙂 & this is that bread!

Pinned

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Kristi @ Inspiration Kitchen December 13, 2013 um 6:17 am

This bread looks absolutely AMAZING! I can just imagine sitting down and eating the entire loaf by myself. Pinning!

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Sophia @ NY Foodgasm December 13, 2013 um 7:13 am

I am sooooo down with this for the holidays!! Easy is not a bad thing for me! I need all the extra time I can get! LOVE IT!

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Hilarie December 13, 2013 um 7:48 am

Just curious about the carmel sauce. Ingredients say granulated sugar but the directions say brown sugar, which should I use? Eager to try out this recipe!

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Jackie December 13, 2013 um 10:18 am

Sorry! The first time I made it (when I was writing the recipe) I used brown sugar, got distracted and it burt. So I switched to white sugar for the second run. Either will work just fine, but brown sugar will caramelize much faster.

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Charline December 19, 2013 um 10:46 am

Do you pour the caramel before baking or after?

The pic looks like it was poured on after. I made it, pouring the caramel before baking & it looks nothing like the pic. The caramel on top was dry & hard.

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Jackie December 19, 2013 um 1:08 pm

I did it before, but you could certainly do it after. After baking it got a crispy, caramel corn crunch, almost like toffee.

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Jodi December 13, 2013 um 8:04 am

Looks yummy, like all of your recipes! My only question is should I use granulated OR brown suger in the Carmel sauce? I am inclined to use granulated, but want the intended effect

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Jackie December 13, 2013 um 10:17 am

You can absolutely use either but brown sugar will caramelize faster, keep an eye on it at about 2 to 3 minute mark. Granulated white sugar will be about 5 to 6 minutes.

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Tieghan December 13, 2013 um 7:27 pm

Incredible! So fluffy and perfect. Must make!

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Chung-Ah | Damn Delicious December 13, 2013 um 11:52 pm

Love this! I’m going to have to make about a dozen of these to give to friends and family – they’ll go crazy for this! No wait, I’ll just keep it all to myself.

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addie | culicurious December 15, 2013 um 9:54 am

I love quick breads. 🙂 This one is pretty amazing with the caramel, apples and of course – beer!

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ashley – baker by nature December 15, 2013 um 3:27 pm

Um this looks fabulous, Jackie! And I love that it’s simple to make. Especially this time of year!!!

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samantha December 15, 2013 um 9:05 pm

You and I seem cut from the same clothe. I adore dinners comprised of multiple steps; baked goods that require a day or more to plot out; desserts that shine with that minute flourish, drizzle of sauce, or spoon of compote. And despite that, I sincerely look forward to throwing this together for breakfast tomorrow morning. By the by, Barley’s Angels of Minneapolis would love to host you, should you ever venture to the Midwest.

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Jackie December 16, 2013 um 10:21 am

Thank you! I have a really good friend in St. Paul, I totally owe her a visit.

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Amy December 27, 2013 um 12:05 pm

I made this for Christmas morning breakfast. I used a winter lager from our local brewery because that’s all I had on hand Christmas morning. It was fantastic! I wrapped up a few pieces and gave them to the lifties when we went skiing. Thanks for the recipe. My family loves your site!

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Jackie December 27, 2013 um 12:13 pm

That’s great!

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Danny January 3, 2014 um 5:53 pm

Would this recipe work as muffins? 🙂 Looks great!

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Jackie January 4, 2014 um 9:30 am

probably, but you would to cut the cooking time way down. Start checking on them at 12 minutes. And use muffin papers

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kiera January 15, 2014 um 4:44 pm

Must do this at home. But could you.tell me how much is 3cups of flour in grams? Thanks

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Jackie January 15, 2014 um 6:01 pm

I believe it’s about 360.

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Lindsay January 21, 2014 um 5:39 pm

Just made this bread tonight for some friends using Bell’s Winter White and it went over really well.

My only issue was when I took the caramel sauce off the heat before I was ready to pour it over the bread it had hardened while it sat so I had to mess with it and reheat it and add water. Not sure if this affected my outcome. It is a crispy crust but a little chewy in spots. Is that the outcome I was looking for?

I also had to cook my for almost an hour and a half! But that’s all based on the apartment oven I’m stuck with I’m sure.

Thanks for a great recipe! I’ll definitely make this again.

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Yvonne (Bread Fun) March 21, 2014 um 5:15 am

"The Beeroness great state and slogan "Have Your Beer and Eat it Too" a mouth full you have to say no more. I love you site very and the picture are just reach out and touch. "AWESOME"

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Jackie March 21, 2014 um 8:26 am

Thank you!

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Sarah December 20, 2014 um 5:04 am

hey! How long does this bread stay fresh?

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Jackie December 20, 2014 um 10:01 am

It should be eaten the same day.

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Brooke March 23, 2015 um 7:29 pm

Any suggestions on what Wheat Beer to use?

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Alexandra December 16, 2019 um 12:54 pm

Does it taste like beer? Could someone eating it know that it was made with beer or does it evaporate?

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Jackie December 16, 2019 um 1:19 pm

It does taste like beer, but the beer cooks off so there is no risk of getting drunk! For a lower beer flavor use a pale lager, like a PBR, or a Rainer. Those will leave almost no beer flavor behind. For more beer flavor use a wheat beer (like a Widmer Hefeweizen) or pale ale (like a Sierra Nevada Pale ale)

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Jenn January 5, 2020 um 3:20 pm

Does this make one loaf of bread or two?

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Jackie January 6, 2020 um 11:05 am

One loaf

Reply

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