Caramel Apple Cinnamon Streusel Mini Loaves
Ingredients
Scale
Apple cinnamon bread
- 1 box (15 oz) Great Value Apple Cinnamon Quick Bread & Muffin Mix
- 2 large eggs
- ½ cup apple cider
- ¼ cup sour cream
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ cup finely diced, peeled apple (Honeycrisp or Granny Smith)
Brown sugar cinnamon crumble
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 3 tablespoons salted butter, melted
Salted caramel topping
- ⅓ cup thick salted caramel sauce
- 2 tablespoons finely chopped toasted pecans or nuts of your choice
Instructions
- Preheat the oven to 325°F. Lightly grease 4–6 mini loaf pans, depending on their size. If using disposable paper loaf pans, check whether they require greasing.
- In a small bowl, combine the flour, brown sugar, and cinnamon. Stir in the melted butter until the mixture forms moist, chunky crumbs. Refrigerate while preparing the bread batter.
- In a large mixing bowl, whisk together the eggs, apple cider, sour cream, vegetable oil, and vanilla extract. Add the apple cinnamon bread mix and additional cinnamon, stirring just until combined. Gently fold in the diced apples.
- Divide the batter evenly among the prepared mini loaf pans, filling each approximately halfway to two-thirds full. Generously sprinkle the cinnamon crumble over the tops, gently pressing some of the larger pieces into the batter.
- Bake for 25–45 minutes, depending on the size of the pans, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking early to avoid overbaking.
- Approximate baking times:
- Small mini loaves (3 × 5 inches): 25–35 minutes
- Larger mini loaves (3.5 × 6 inches): 35–45 minutes
- Allow the mini loaves to cool completely. Drizzle generously with salted caramel sauce and finish with a sprinkle of toasted nuts.