Caramel Apple Beer Bread


Caramel Apple Beer Bread3

I love this bread in spite of how easy it is.

Yes, in spite. In fact, I almost resent it for being so easy, I like a challenge. I like to work for it. I like beer pizza dough that takes 24 hours and I love that it takes all day for me to make raviolis from scratch and even my chocolate chip cookies take 72 hours from start to finish. And then this bread takes about ten minutes, and really it only takes that long because I force you to make caramel sauce to go on top. Which, incidentally, turns all toffee like and beautiful in the oven, making that extra 6 minutes more than worth it.

So damn this bread for being so easy and far more than worth the “effort” it takes. I’ll just have to find another way to slave away in the kitchen.

Caramel Apple Beer Bread

Caramel Apple Beer Bread


    For the caramel sauce
  • ¾ cup granulated sugar
  • 2 tbs water
  • 2 tbs unsalted butter, cut into cubes
  • For the Bread
  • 3 cups flour
  • 3 tbs sugar
  • 2 1/2 teaspoons baking powder
  • ½ tsp salt
  • 1/4 cup chopped walnuts
  • ½ tsp cinnamon
  • 1 large granny smith apple, peeled and chopped (about 1 ½ cups)
  • 12 ounces wheat beer
  • 4 tbs melted butter


  1. Preheat oven to 350.
  2. In a pot over high heat add the sugar, water and butter. Stir until the butter has melted. Allow to boil without stirring for 5 to 6 minutes or until the sugar has turned an amber color.
  3. In a large bowl stir together the flour, sugar, baking powder, salt, walnuts, cinnamon, and apple pieces. Pour the beer and butter into the dry ingredients, stir until just combined. Pour into a greased 1.5 qt loaf pan. Pour the caramel over the top of the loaf.
  4. Bake at 350 for 45-55 minutes or until a toothpick inserted in the center comes back clean.

Caramel Apple Beer Bread3

32 thoughts on “Caramel Apple Beer Bread

  1. Such fluffy, awesome, perfect bread!

    I almost resent it for being so easy, I like a challenge. I like to work for it. <– I get that, but I also LOVE it when I feel like I cheated the system 🙂 & this is that bread!


  2. Just curious about the carmel sauce. Ingredients say granulated sugar but the directions say brown sugar, which should I use? Eager to try out this recipe!

    1. Sorry! The first time I made it (when I was writing the recipe) I used brown sugar, got distracted and it burt. So I switched to white sugar for the second run. Either will work just fine, but brown sugar will caramelize much faster.

      1. Do you pour the caramel before baking or after?

        The pic looks like it was poured on after. I made it, pouring the caramel before baking & it looks nothing like the pic. The caramel on top was dry & hard.

        1. I did it before, but you could certainly do it after. After baking it got a crispy, caramel corn crunch, almost like toffee.

  3. Looks yummy, like all of your recipes! My only question is should I use granulated OR brown suger in the Carmel sauce? I am inclined to use granulated, but want the intended effect

    1. You can absolutely use either but brown sugar will caramelize faster, keep an eye on it at about 2 to 3 minute mark. Granulated white sugar will be about 5 to 6 minutes.

  4. You and I seem cut from the same clothe. I adore dinners comprised of multiple steps; baked goods that require a day or more to plot out; desserts that shine with that minute flourish, drizzle of sauce, or spoon of compote. And despite that, I sincerely look forward to throwing this together for breakfast tomorrow morning. By the by, Barley’s Angels of Minneapolis would love to host you, should you ever venture to the Midwest.

  5. I made this for Christmas morning breakfast. I used a winter lager from our local brewery because that’s all I had on hand Christmas morning. It was fantastic! I wrapped up a few pieces and gave them to the lifties when we went skiing. Thanks for the recipe. My family loves your site!

    1. probably, but you would to cut the cooking time way down. Start checking on them at 12 minutes. And use muffin papers

  6. Just made this bread tonight for some friends using Bell’s Winter White and it went over really well.

    My only issue was when I took the caramel sauce off the heat before I was ready to pour it over the bread it had hardened while it sat so I had to mess with it and reheat it and add water. Not sure if this affected my outcome. It is a crispy crust but a little chewy in spots. Is that the outcome I was looking for?

    I also had to cook my for almost an hour and a half! But that’s all based on the apartment oven I’m stuck with I’m sure.

    Thanks for a great recipe! I’ll definitely make this again.

  7. “The Beeroness great state and slogan ”Have Your Beer and Eat it Too” a mouth full you have to say no more. I love you site very and the picture are just reach out and touch. “AWESOME”

    1. It does taste like beer, but the beer cooks off so there is no risk of getting drunk! For a lower beer flavor use a pale lager, like a PBR, or a Rainer. Those will leave almost no beer flavor behind. For more beer flavor use a wheat beer (like a Widmer Hefeweizen) or pale ale (like a Sierra Nevada Pale ale)

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.