Save A moist, tender loaf bursting with caramelized apples, the nostalgic flavor of cream soda, and a buttery biscuit-muffin crumb. Perfect for breakfast, brunch, or dessert.
The first time I baked this loaf, my kitchen filled with the warming aroma of caramel and apples, inviting everyone to gather and taste a slice fresh out of the oven. The combo of cream soda and apple made for a treat that felt both classic and unexpected.
Ingredients
- Apples: 2 medium, peeled, cored, diced
- Unsalted butter: 2 tbsp for filling, plus 1/2 cup (115 g) melted and cooled for wet mix, plus 2 tbsp cold for topping
- Light brown sugar: 1/3 cup for filling
- Ground cinnamon: 1/2 tsp for filling
- Salt: Pinch for filling, 1/2 tsp for dry mix, and pinch for topping
- Cream soda: 1/2 cup (120 ml), not diet
- Eggs: 2 large, at room temperature
- Whole milk: 1/2 cup (120 ml)
- Vanilla extract: 1 tsp
- All-purpose flour: 2 cups (250 g) for loaf, 1/3 cup (40 g) for topping
- Granulated sugar: 1/2 cup (100 g) for loaf, 2 tbsp for topping
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Caramel sauce: 1/4 cup (60 ml) for drizzling
Instructions
- Prepare Pan:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- Make Apple Filling:
- In a skillet over medium heat, melt 2 tbsp butter. Add diced apples, brown sugar, cinnamon, and a pinch of salt. Cook, stirring, until apples are caramelized and softened (about 5–7 minutes). Set aside to cool.
- Mix Wet Ingredients:
- In a large bowl, whisk together melted butter, eggs, cream soda, milk, and vanilla extract until smooth.
- Combine Dry Ingredients:
- In a separate bowl, mix flour, granulated sugar, baking powder, baking soda, and salt.
- Assemble Batter:
- Fold the dry ingredients into the wet mixture until just combined. Do not overmix. Gently fold in the caramelized apples.
- Add Biscuit Topping:
- For the biscuit topping, combine flour, sugar, and salt in a small bowl. Cut in the cold butter with a pastry blender or fingers until crumbly. Sprinkle evenly over the loaf batter.
- Bake:
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Finish & Serve:
- Cool in the pan for 15 minutes, then transfer to a wire rack. Drizzle with caramel sauce before serving.
Save This loaf became an instant family favorite—everyone raced to have the first slice, especially with extra caramel drizzle on top. We often share it on cozy weekends for breakfast and snacks.
Recipe Variations
Swap apples for pears, add chopped pecans, or try sprinkling cinnamon sugar over the biscuit topping for an extra hint of spice.
Allergen Info
Contains wheat (gluten), milk (dairy), and eggs. Check your caramel sauce label for possible dairy ingredients if needed.
Required Tools
You will need a 9x5-inch loaf pan, mixing bowls, a whisk, skillet, pastry blender or fork, and wire rack for cooling.
Save This special loaf is perfect for sharing with loved ones, and every bite brings back the comforting taste of caramel apples from childhood.
Common Questions
- → Can I substitute pears for apples?
Yes, pears work well as a substitute, providing a slightly softer texture and subtle sweetness.
- → Why use cream soda in the batter?
Cream soda infuses the loaf with mild vanilla notes and moisture, elevating the flavor and texture.
- → How do I make the biscuit topping crumbly?
Use cold butter and a pastry blender or fork, mixing until the topping forms small, pea-sized crumbs.
- → What is the best way to serve this loaf?
Serve warm, drizzled with caramel, or add a scoop of vanilla ice cream for an extra decadent treat.
- → Can I prepare this loaf ahead of time?
Yes, it can be baked in advance and stored, covered, at room temperature for up to two days.
- → Are there nut options for add-ins?
Chopped pecans or walnuts can be added for a crunchy twist in the batter.