Chopped Caramel Apple Bread

Chopped Caramel Apple Bread

This bread is a spin on one of my favourite apple yeast breads – Bernard Clayton’s Chopped Apple Bread. That bread introduced me to the technique of chopping up the bread dough into little (messy) pieces and dumping it all in a loaf pan. It’s a bit like a monkey bread, but not really, since this is a loaf you can slice after it’s cooked.

I had made some caramel sauce a few days ago that I hadn’t ended up using, so I decided to make a caramel apple version of the chopped apple bread. And this is the result. And it was good. (Honestly, how can apples, homemade caramel sauce and fresh bread be bad, really?)

The basic technique to make this bread is to allow the dough to rise, then it is rolled out, scattered with chopped apples and then the caramel sauce is drizzled over top. The dough is packaged up and then cut with a sharp knife into 1-inch pieces. Then you scoop it all up and dump it into a loaf pan. It rises again and then is baked up into ooey gooey goodness. Because the top is uneven, you do have watch it like a hawk to make sure the parts that stick up higher don’t scorch. A piece of tin foil over the top works perfectly, as long as you catch it at the right time.

Speaking of which, don’t be deceived by how the top of this bread looks. It may look “done” on the top, but the inside needs some time to cook. Make sure you keep the loaf in the oven for around 45 minutes.

Chopped Caramel Apple Bread

This bread is lovely sliced with a bit of butter, toasted or use it to make French Toast or Bread Pudding for a real treat!

(If you’re interested in the original Chopped Apple Bread recipe, here’s a link to a blog post with the recipe and some photos of the process of making this type of chopped bread.)

Yummly

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