I made this a few months ago and forgot all about it. I do that ya know. I make most, if not all my recipes in advance, that way I’m not rushing to make something for a post the night before. I always have a few goodies in my back pocket. The thing I remember most about this bread was the aroma of the caramel extract beating in the mixer with the butter and sugar. It made the whole house smell heavenly. In fact, my bestie came in and said, “What are you baking it smells so wonderful.” I hadn’t even started baking the bread. What she smelt was the butter, caramel and sugar beating in the mixer. I even ran up stairs to grab something and the aroma reached that far. I also loved the tart apples throughout the bread and the cinnamon streusel topping. It was oh so yummy the next day, reheated, with a slab of buttah on it!
Ingredients For Bread:
- 1/2 cup butter, salted, room temp.
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 teaspoons caramel extract
- 2 eggs, room temp
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 2 1/4 cups all-purpose flour
- 2 granny smith apples, peeled cored and chopped
Ingredients For Streusel Topping:
- 4 tablespoon all-purpose flour
- 4 tablespoons brown sugar
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 3 tablespoons butter, salted, room temp.
- 2 tablespoon old fashioned oats
Preheat oven 350 degrees F. Confection Setting
1. In your standing mixer, beat butter, sugars, and extract until light and fluffy. (about 8-10 minutes) Next, beat in eggs. Meanwhile peel, core and chop apples.
2. In a medium sized bowl, whisk together flour, baking soda, and cinnamon. On low speed, slowly stir in flour mixture to creamed mixture just until combined.
3. Make streusel topping by combining flour, sugars, cinnamon, butter and oats with a fork or pastry blender. Pour mixture into a greased bread pan, top with streusel. Bake in a preheated 350 degree F. oven for 50 minutes or until toothpick inserted in the middle comes out clean.