Caramel Apple Braided Bread Loaf Recipe for Fall Baking

Apples and caramel—two classic fall flavors—come together in this elegant braided loaf that’s perfect for brunch or dessert.

This recipe was developed in partnership with Red Star Yeast.

Pull a golden-brown braided loaf from the oven and slice into it to reveal tender bread layered with tart apples and rich caramel. The sweet caramel can bubble and ooze a bit during baking, which only adds to the rustic charm and makes for irresistible bites when you mop it up with a slice of the bread.

The dough is soft and buttery with a hint of cinnamon, the apples stay slightly firm and bright, and the caramel keeps the loaf moist while adding seasonal sweetness. Serve it warm for brunch or as an easy dessert—just be ready to share.

Caramel Apple Braided Loaf

Servings:

12
servings

Prep Time:
30 minutes mins

Cook Time:
30 minutes mins

Rise Time:
1 hour hr 30 minutes mins

Apples and caramel come together in a soft, buttery braided loaf—ideal for fall brunches or a cozy dessert.

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Ingredients

For the bread:

• ¼ cup water (60 ml)
• ½ cup whole milk (120 ml)
• ¼ cup unsalted butter (56 grams)
• 3 ½ cups all-purpose flour (420 grams)
• ½ cup granulated sugar (100 grams)
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 2 ¼ teaspoon active-dry yeast (1 envelope, 7 grams)
• 1 large egg
• 1 egg + 1 tablespoon water , for brushing
• Powdered sugar , for dusting

For the filling:

• ½ cup packed light or dark brown sugar (105 grams)
• ½ cup heavy cream (120 ml)
• 2 tablespoons unsalted butter (28 grams)
• Pinch of salt
• 1 teaspoon vanilla
• 3 medium apples , peeled and sliced

Instructions

To make the dough:

• Combine the water, milk, and butter in a small saucepan over medium heat. When the butter is fully melted, remove from heat and cool to about 120–130°F (about 5 minutes).
• In a stand mixer bowl fitted with a dough hook (or in a large bowl using a wooden spoon), combine 1 ½ cups flour with the sugar, cinnamon, salt, and yeast. Add the cooled liquid and mix until just combined, then add the egg.
• Add the remaining flour ¼ cup (30 g) at a time until the dough clears the bowl and remains slightly sticky without sticking to your hands. Knead with the dough hook or by hand until smooth and elastic, about 7–10 minutes.
• Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 1–2 hours.

To make the filling:

• While the dough rises, make the caramel: combine the brown sugar, heavy cream, butter, and a pinch of salt in a saucepan over medium heat. Stir until the butter melts and the mixture is smooth. Bring to a boil, then simmer, stirring frequently, until it thickens, about 5–7 minutes. Remove from heat and stir in the vanilla.
• Cool the caramel until spreadable. If it firms too much, warm it gently over low heat to soften before spreading on the dough.

To prepare the braided loaf:

• Gently punch down the dough to release gases and knead a few times by hand. Let it rest for a few minutes.
• Roll the dough into a roughly 15 x 10-inch rectangle on a lightly floured surface. Transfer to a sheet pan lined with parchment. Divide the rectangle into thirds lengthwise and cut 1-inch strips across the outer thirds.
• Spread the cooled caramel over the center third and top with the sliced apples. Fold the cut strips over the filling on a diagonal, alternating sides to form a braid.
• Brush the loaf with the egg wash (1 egg + 1 tbsp water). Cover with plastic wrap and let rise while the oven preheats to 350°F. Bake until golden brown, about 25–30 minutes. Some caramel may ooze out—this is normal. Cool on the pan for about 5 minutes, then transfer to a rack and dust with powdered sugar before serving.

Notes

Note: This loaf is best the day it’s baked. To prepare ahead, assemble the braided loaf as directed, refrigerate overnight, and let come to room temperature for about 30 minutes before baking the next day.

Calories: 328kcal,
Carbohydrates: 53g,
Protein: 6g,
Fat: 11g

Cuisine: American

Course: Dessert

Author: Annalise Sandberg

Disclosure: I was compensated for this post by Red Star Yeast. All opinions are my own. Thank you for supporting partnerships that help create original content.