I find autumn to be one of the most beautiful seasons. The vibrant reds, oranges and golds of the leaves captivate me as they fall from the tree and litter the ground below. The days end up getting shorter, which means less sunlight, but earlier sunsets for you to enjoy.
There’s nothing like going for a walk at dusk when the sky is purple mingled in with blue and pink. Although the weather gets colder, a few more layers means you can still enjoy it. I can’t wait for winter as winter walks are some of my favourites when there is a clear sky.
Autumn, and September marks the start of new fruits and vegetables in season like apples and blackberries. Expect a few blackberry recipes soon because there are lots of blackberry bushes near my house begging to be picked. My aim is to get there before the birds take them all.
One of the stars of this recipe today is the humble apple. Usually a feature of pies and crumbles, today it provides a delicious topping and filling in the bread. The other star is something I recently discovered called caramel condensed milk or Dulce de Leche. This stuff is addictive and sinfully good. I have no shame in admitting that I ate some with a spoon.
It’s pretty awesome drizzled over apples
It’s not exactly healthy, but this is a dessert and lower in calories than other quickbreads (looking at you, traditional banana bread with nearly 200 calories per 60g slice!), so if you can, please indulge a little in this stuff. Trust me, you won’t regret it.
I bought mine, but there are options to make it yourself at home. You can use regular condensed milk or make your own using low fat milk, almond milk or milk powder. In place of the caramel condensed milk, caramel sauce can be used instead.
This bread can be a bit crumbly with all the apples and I used stoneground wholewheat flour, which is the stuff traditional Irish soda bread is made from. It adds a delicious coarse texture and chew to the bread. It will probably be more cakelike if you use normal wholewheat flour, because stoneground flour is bread flour. I’d suggest using bread flour but normal is fine too.
For an added caramel flavour, replace some of the yoghurt with caramelised condensed milk and reduce the amount of sugar or sweetener used. It adds the caramel flavour into the bread itself and the flavour is incredible. Seriously, please try it this way! Or you can drizzle the caramel sauce on top of the batter and then swirl it in, creating caramel swirls throughout the loaf along with the apple chunks. Sorry, I might have to quickly go and find a kitchen to use…
Just a warning, if using Dulce de Leche, wait until after the bread is done before topping. Do not add it along with the apples in the pan! If using the normal stuff, the milk proteins will curdle when heated, leaving you with a delicious, but lumpy sauce on top that doesn’t look very appetising.
whole-wheat Upside Down Caramel Apple Bread
Prep time: 10-15 minutes
Cook time: 30-35 minutes
Total time: 45-60 minutes
Yield: 10-12 slices
Calories per serving: 137 calories
- 200g/ 1 1/2 cups + 3 (level) tbsp
whole-wheat flour ( I used stoneground)
Large eggs, room temperature
- 30g/ 2 tbsp
Dark brown sugar
- 10g/ 1/3 cup
Low calorie sweetener/ other sweetener** (can be adjusted to taste)
- 5g / 1/2 tbsp
- 1 1/2 tsp
- 1/4 tsp
Apples, chopped into small cubes (2-3 small or medium apples)
- 1 tsp
- 1-2 tsp
Salted caramel flavouring (optional)
- 100g/ 1/3 cup
Caramel condensed milk/ Caramel sauce
- 15ml / 1 tbsp
- Optional: 1 tsp cinnamon for the loaf and 1/2 tsp added with the apples
1. Preheat the oven to 180°C/ 160°C fan assisted and grease a 1L loaf tin.
2. Mix together the flour, cornstarch, salt and baking powder together and stir to combine well. Make sure there are no lumps of cornstarch or baking powder.
3. In a small bowl, melt the butter and leave to cool slightly.
4. Chop the apples into chunks and set aside.
5. In a larger bowl, mix together the yoghurt, caramel flavouring, melted butter, vanilla extract, sugar and sweetener. Using a spoon, squash down any lumps of brown sugar.
6. Add the eggs one at a time and whisk until mixed together.
7. Take a handful of the apples and sprinkle them with ½ tsp cinnamon and a tsp of butter and microwave them for 2-3 minutes on high power until soft and set aside.
8. Place the microwaved apples and place them at the bottom of the loaf tin.
9. Add the dry ingredients to the wet ingredients, stirring together until just combined and fold in the rest of the chopped apple.
10. Spread over the apple slices and make sure it is even (you can drizzle some caramel sauce into the batter and swirl it around if you want. You might have to increase the cooking time slightly)
11. Bake for 30-35 minutes or until a thin knife inserted into the centre comes out clean.
12. Leave to cool for 10 minutes in the pan before trying to remove as otherwise it could stick.
13. Top with the Dulce de Leche and milk (Microwave the Dulce de Leche and milk together in a bowl for 30 seconds before topping to make it more pourable) and allow to cool completely before cutting.
14. Makes 10-12 slices and leftovers will keep for 4-5 days in the fridge.
Makes 10-12 slices
Serving size: 1 slice (60g) (for 10 slices)
Saturated fat: 2.2g
*You can use any kind of greek yoghurt, although I used full fat. To use some of the caramel condensed milk instead of the yoghurt, replace all of the yoghurt with caramel condensed milk.
**If replacing some of the greek yoghurt with caramel condensed milk or caramel sauce, reduce or omit this completely depending on the sweetness. This can be replaced with Stevia or sugar. I haven’t tried with a liquid sweetener, but you would need to adjust the liquid accordingly.
*** If you do not have baking powder, use 1/2 tsp of baking soda and omit the salt or combine 2 tsp of cream of tartar and 1/2 tsp of baking soda together and use instead.
The nutritional information is for the above recipe using caramel condensed milk, full fat natural greek yoghurt, semi skimmed milk and whole-wheat stoneground flour from Aldi. The nutritional information may vary depending on any substitutions you may make.
The cornstarch is optional, but makes the loaf softer and keeps it soft for up to a week.
The flour can be replaced with normal brown flour or whole-wheat bread flour which would give you a texture similar to what I had, but this will work just as well with normal wholewheat flour. This loaf is chewy and dense, but you can use plain flour if you wish, but reduce the liquid.