Shelly's Recipe

CARAMEL APPLE BREAD

Category: Quick Breads

25 to 30 caramels -- (most of a 14-oz bag)
3 cups flour—divided use
1 cup butter—softened
4 cups confectioners sugar
1 tbsp vanilla extract
6 eggs
2 tsp ground cinnamon
2 tsp ground allspice
3 peeled Granny Smith apples—cored and chopped

Preheat oven to 350. Grease and flour 2 (9x5 inch) loaf pans; set aside. Unwrap the caramels and using scissors, cut each into eight pieces. Toss with 1 tsp of the flour in a small bowl to prevent them from sticking together; set aside.

Beat the butter, sugar and vanilla until fluffy. Add the eggs, one at a time, beating well after each.

In another bowl, stir together the remaining flour, cinnamon and allspice. Add the flour mixture to the butter mixture and blend well. Using a wooden spoon, stir in the apples and caramel pieces. Divide evenly between the prepared loaf pans. Bake for 1 hour and 10 -20 minutes, or until a toothpick inserted into the centers comes out clean. Cool completely on a wire rack and then remove from pans. Yield: 2 (9x5-inch) Loaves