The Best Caramel Bread
With decadent taste, this caramel bread has the best flavor. Tender and moist, it combines the rich flavors of caramel with the comforting texture of a quick bread. Topped with a caramel glaze, it’s almost like a cake but can be served at breakfast, too!
Ingredients
Caramel Bread
- ½ cup granulated sugar
- 1 cup light brown sugar - packed
- 2¼ cups all purpose flour
- 1 teaspoon salt
- 2 teaspoon baking powder
- ½ cup butter - room temperature
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla
Caramel Glaze
- ¼ cup butter - room temperature
- ½ cup brown sugar - packed
- 1 pinch salt
- 5.5 ounces evaporated milk
- ½ teaspoon vanilla
- 2 cups icing sugar
Instructions
Caramel Bread
- Pre-heat the oven to 350F (180C). Grease and flour an 8 inch loaf pan.
- In a large bowl mix together the sugars pressing out all the lumps. Add the flour, salt and baking powder and mix together. Add butter and milk and mix on medium speed until smooth. Scrape the bowl and add eggs and vanilla and beat on low speed until the eggs and butter are blended in the mixture.
- Spoon the batter into the prepared pan. Bake 45-50 minutes or until a toothpick inserted in the top of the bread comes out clean or with just a few crumbs.
- Let the bread cool in the pan for 10 minutes then transfer to a wire rack to cool completely. When cool, pour the glaze on top.
Caramel Glaze
- In a medium pot, stir over medium heat the butter, brown sugar, salt and evaporated milk. Make sure the butter is melted and the sugar has dissolved and the mix is covered with bubbles.
- Remove from the heat and stir in the vanilla. Add icing sugar, ½ cup at a time and beat together. Add more icing sugar until you find the right consistency for you.
- Pour the glaze on top of the bread.
Notes
This Caramel Bread can be stored at room temperature for 3-4 days. Leftover caramel glaze can be stored in the refrigerator for a few weeks.
You can also freeze the bread. It’s best to freeze the bread without the glaze. Cool completely, wrap tightly in plastic wrap or foil and store in a freezer safe bag. Freeze up to 3 months, thaw in the refrigerator or at room temperature before adding the glaze.
Nutrition
Calories: 5338kcalCarbohydrates: 908gProtein: 62gFat: 170gSaturated Fat: 103gPolyunsaturated Fat: 9gMonounsaturated Fat: 45gTrans Fat: 6gCholesterol: 813mgSodium: 4811mgPotassium: 1775mgFiber: 8gSugar: 684gVitamin A: 5562IUVitamin C: 3mgCalcium: 1596mgIron: 19mg
Tried this recipe?Let us know how it was!