Salted Caramel Fruit Loaf
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This salted caramel fruit loaf is my go to recipe when I want something impressive without spending hours in the kitchen. The whole thing comes together in just 45 minutes from start to finish, making it perfect for busy weekdays or unexpected guests. I love using apple puree here because it adds natural moisture and fiber while keeping the loaf tender, plus it means I'm sneaking in some fruit nutrition. The best part is how budget friendly it is with everyday pantry staples, but the combination of sweet caramel, tart cranberries, and that finishing touch of salt makes it taste like something from a fancy bakery. Trust me, this one will become a favorite.
Ella x
Ingredients
- 250all-purpose flour
- 10baking powder
- 5salt
- 200granulated sugar
- 100unsalted butter
- 2large eggs
- 120milk
- 150apple puree
- 100caramel sauce(store-bought or homemade)
- 50dried cranberries
- 25chopped pecans
- 1vanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour a 20cm (8in) loaf pan.
Tip: Optional: Use parchment paper for easy removal.
- 2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Tip: Ensure the dry ingredients are well combined.
- 3
In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time.
Tip: Avoid overmixing the batter.
- 4
Add the milk, apple puree, and vanilla extract to the wet ingredients. Mix until smooth.
Tip: Don't overmix.
- 5
Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
Tip: Don't overmix.
- 6
Stir in caramel sauce, dried cranberries, and chopped pecans.
Tip: Fold gently to avoid crushing the nuts.
- 7
Pour the batter into the prepared loaf pan and smooth the top.
Tip: Use a spatula for an even surface.
- 8
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Tip: Check the loaf frequently to avoid overbaking.
- 9
Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tip: Let the loaf cool completely before slicing.
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