Caramel Quick Bread
Prep
15 mins
Cook
25 mins
Servings
6
Difficulty
Easy
There's something magical about homemade quick bread, and this caramel version is one of my go to recipes when I want something special without spending hours in the kitchen. The whole thing comes together in just 40 minutes from start to finish, making it perfect for unexpected guests or a weekend treat. I love that eggs provide natural protein and help create a wonderfully moist crumb, while the caramel sauce gives you that indulgent flavor without any fussy layering or swirling. It's simple enough for beginners but tastes like you spent way more effort than you actually did. Trust me, once you make this, you'll find yourself baking it again and again.
Ella x
Ingredients
- 200 gall-purpose flour
- 150 ggranulated sugar
- 100 gunsalted butter
- 2 nulllarge eggs
- 150 mlmilk
- 100 gcaramel sauce
- 5 gsalt
- 5 gbaking powder
- 50 gunsalted butter, melted
Detail level
Instructions
- 1
Preheat oven to 180°C (350¿aF). Grease a 20cm (8in) round cake pan and line the bottom with parchment paper.
- 2
In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt.
- 3
In a large bowl, whisk together milk, melted butter, eggs, and caramel sauce.
- 4
Add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Avoid overmixing the batter.
- 5
Pour the batter into the prepared cake pan and smooth the top.
- 6
Bake for 20-25 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Tip: Check the bread after 15 minutes and cover the top with foil if it's browning too quickly.
- 7
Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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