Salted Caramel Loaf
Prep
30 mins
Cook
40 mins
Servings
6
Difficulty
Easy
There's something magical about homemade caramel loaf, and this one is honestly foolproof. I've made it countless times, and it never fails to impress with its rich, buttery crumb and that gorgeous salted caramel swirl running through. Dark chocolate chips add depth while whole milk keeps everything moist and tender. The best part is how quick it comes together, ready in just seventy minutes from start to finish. Plus, it's budget friendly since you probably have most ingredients on hand already. The dark chocolate isn't just delicious either, it's packed with antioxidants that make indulging feel a little less guilty. Trust me, once you taste this, you'll be making it all the time.
Ella x
Ingredients
- 300 gall-purpose flour
- 200 ggranulated sugar
- 10 gbaking powder
- 10 gsalt
- 120 gunsalted butter
- 2 nulllarge eggs
- 150 mlcaramel sauce
- 20 gflaky sea salt(Crushed for topping)
- 1 mlvanilla extract
- 150 mlwhole milk
- 100 gdark chocolate chips
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 9x5cm loaf pan and line with parchment paper.
Tip: For easy removal.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Ensure all dry ingredients are well combined.
- 3
In a large bowl, using an electric mixer, beat the butter until creamy.
Tip: Use room temperature butter for the best results.
- 4
Add eggs one at a time, beating well after each addition.
Tip: Beat in a slow and steady manner to avoid scrambling the eggs.
- 5
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients.
Tip: Be patient and let the mixer do the work.
- 6
Melt the caramel sauce in a saucepan over low heat, stirring occasionally.
Tip: Watch the temperature and adjust as needed.
- 7
Fold the melted caramel into the batter until well combined.
Tip: Be gentle to avoid deflating the mixture.
- 8
Pour the batter into the prepared loaf pan.
Tip: Smooth the top with a spatula.
- 9
Sprinkle flaky sea salt over the top of the loaf for a touch of elegance.
Tip: Optional, but recommended.
- 10
Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Tip: Keep an eye on the timer and adjust as needed.
- 11
Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tip: Patience is key when it comes to this step.
Recipe Variations
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