Caramel Apple Bread

Mary Pettit


I tweak recipes. Here is one that was posted by jamieski that I changed up. I love that there are only 12 grams of sugar per serving, yet this looks ooey gooey good!

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30 Min
20 Min


2 box
sugar-free instant french vanilla pudding mix (1 oz. size)
1 large
unpeeled granny smith apple
1 1/3 c
1/4 tsp
super concentrated butterscotch extract (available at cake decorating store)
1/2 c
dark brown sugar
2 tsp
cinnamon, ground
1 tsp
ginger powder
1 pinch
3 c
whole wheat flour
1 Tbsp
baking powder
2 tsp
baking soda
1 3/4 c
apple juice, unsweetened or apple cider
2/3 c
sugar-free caramel ice cream topping


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1Preheat oven to 375 degrees.

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2Cube apple, measuring about 2 cups, toss with 2-3 T. of pudding mix. Set aside.

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3In large bowl, whisk together the pudding mixes and the buttermilk. Add the butterscotch extract. This will be very thick.

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4In a separate bowl, whisk together the brown sugar, spices, baking powder, baking soda, salt and flour.

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5Add dry ingredients to pudding mixture a little at a time, alternating with apple juice and blend well after each addition.

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6Fold in the apples.

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7Bake in a greased bundt pan or small loaf pans. Time for large bundt pan will be 45-50 minutes. The small loaves will take only 20. Test with toothpick to make sure the bread is done.

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8Remove from oven and let stand 10 minutes. Remove from pan.

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9Cool completely. When cool, drizzle caramel syrup on the top. You should get 12 mini-loaves or 12 slices from bundt.

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10(You can substitute sugar-free butterscotch pudding mixes for the French Vanilla and the butterscotch extract.)

About this Recipe

Course/Dish: Sweet Breads
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #apple, #caramel, #no-egg