Best Bread Machine Caramel Apple And Pecan Bread Recipes

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CARAMEL APPLE PECAN BREAD



Caramel Apple Pecan Bread image

This is a delicious fresh apple bread, it stands out in taste with the caramel and pecans! We enjoy it in the Fall, but sometimes can't wait that long!

Provided by Carolynne Grogan

Categories     Sweet Breads

Time 1h30m

Number Of Ingredients 12

4 Tbsp butter, melted
1/2 c brown sugar
1/4 c milk
2 eggs
1 tsp vanilla extract
1 1/2 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon divided
2 c chopped apples
3 Tbsp torani caramel sauce
1 c pecans chopped

Steps:

  • 1. Preheat oven to 350 degrees
  • 2. In a medium bowl, mix by hand the melted butter, sugar, milk, eggs and vanilla until well combined.
  • 3. Add flour, baking powder, baking soda and 1 tsp cinnamon and stir until just mixed.
  • 4. In a small bowl, add apples (I used gala) caramel, pecans and 1 tsp cinnamon. Mix well.
  • 5. Add 1/2 the apple mixture to the batter and stir to combine. Pour into greased loaf pan, I used PAM spray. Add remaining apple mixture to top of batter and gently press into the batter with spatula.
  • 6. Bake at 350 degrees for one hour or until toothpick Inserted comes out clean. Let cool 15 to 20 mins in pan. Allow to completely cool before slicing.

CARAMEL-PECAN ROLLS FOR BREAD MACHINE



Caramel-Pecan Rolls for Bread Machine image

These are really good, especially for breakfast. They can be eaten any time, but I prefer breakfast. These rolls just melt in your mouth, and are really yummy. Hope you enjoy them as much as my family does.

Provided by Alexine Golden

Categories     Other Breakfast

Time 35m

Number Of Ingredients 14

1 c water
1 large egg
2 Tbsp margarine or butter, softened
3 1/4 c bread flour
1/4 c sugar
1 tsp salt
2 tsp ground cinnamon
3 tsp regular active dry yeast
topping
1/3 c margarine or butter, melted
1/2 c packed brown sugar
1 Tbsp corn syrup, dark
2/3 c pecan halves
1/2 c granulated sugar

Steps:

  • 1. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle.
  • 2. Grease 13x9x2 inch rectangular pan. Mix 1/3 cup margarine, the brown sugar, corn syrup and pecan halves. Spread mixture in pan.
  • 3. Mix 1/2 cup granulated sugar and the cinnamon. Flatten dough with hands or rolling pin into 15x10 inch rectangle. Spread with 2 tablespoons margarine: sprinkle with sugar-cinnamon mixture. Roll up tightly, beginning at 15 inch side. Pinch edge of dough into roll to seal. Cut roll into 1 inch slices. Place in pan. Cover: let rise in warm place about 1 hour or until double.
  • 4. Heat oven to 375 degrees. Bake 22 to 27 minutes or until golden brown. Immediately invert pan onto heat proof serving plate or tray. Let pan remain a minute so caramel can drizzle over rolls.

CARAMEL-GLAZED APPLE BREAD



Caramel-Glazed Apple Bread image

We took your favorite fall treat (caramel apples!) and transformed it into a from-scratch quick bread. With just 20 minutes of prep, this snack will be baking up in your oven before you know it! Chopped pecans and shredded apples get mixed into the batter for a texture and taste the whole family will love. After cooling, drizzle with the homemade caramel glaze for a perfect fall dessert that's sure to please everyone at the table.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 2h55m

Yield 24

Number Of Ingredients 15

1 1/2 cups shredded peeled baking apples (2 large)
1 cup packed brown sugar
1/2 cup buttermilk
1/2 cup vegetable oil
4 eggs, lightly beaten
3 cups Gold Medal™ all-purpose flour
1/2 cup chopped pecans
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg
2 tablespoons butter or margarine
1/4 cup packed brown sugar
1 tablespoon milk
1/2 cup powdered sugar, sifted

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.

Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 15 g, TransFat 0 g

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