Instant Pot Apple Bread with Salted Caramel Icing is a moist, tender bread packed with fresh apples and warm apple pie spice. Made right in the pressure cooker, this sweet apple bread gets topped with a rich, buttery salted caramel icing for a delicious fall dessert.
I love making this apple bread during the fall when fresh apples are everywhere. The combination of apples, warm spices, and homemade caramel icing is one of my favorites. It’s a comforting treat that makes the kitchen smell amazing!
Why I Love This Recipe
About the Ingredients
- Apples: Use peeled, cored, and cubed apples. Granny Smith, Honeycrisp, or Fuji work well.
- Sugar: Adds sweetness and balances the tart apples.
- Eggs: Help bind the ingredients and give the bread structure.
- Vanilla Extract: Adds a rich, sweet flavor.
- Apple Pie Spice: Gives the bread its warm cinnamon and spice flavor.
- Flour: All-purpose flour creates the base of the bread.
- Butter: Adds moisture and a rich, buttery flavor.
- Baking Powder: Helps the bread rise and gives it a lighter texture.
- Salted Butter: Creates a rich, buttery base for the caramel icing.
- Brown Sugar: Gives the icing its deep caramel flavor.
- Heavy Cream: Makes the caramel smooth and creamy.
- Powdered Sugar: Thickens and sweetens the icing.
Be sure to check out the full recipe and ingredient list below
How To Make Instant Pot Apple Bread
Step 1: Prepare the Batter
Cream together the eggs, butter, apple pie spice, and sugar until smooth. Stir in the apples, then gradually add the flour and baking powder. The batter will be thick.
Step 2: Prepare the Instant Pot
Pour the batter into a 7-inch springform pan. Add 1 cup of water and the trivet to the Instant Pot, then place the pan on the trivet.
Step 3: Pressure Cook
Cook on High Pressure for 70 minutes, followed by a quick release. Carefully remove the bread from the Instant Pot.
Step 4: Make the Salted Caramel Icing
Melt the butter and brown sugar in a saucepan. Boil for 3 minutes, then stir in the heavy cream and cook for another 2–3 minutes. Cool completely, then whisk in the powdered sugar until smooth.
Step 5: Add the Icing
Let the bread cool before topping it with the salted caramel icing.
Tips I Found Helpful
- Choose Firm Apples: Granny Smith or Honeycrisp apples hold their shape during cooking.
- Don’t Overmix: Stir the flour in just until combined to keep the bread tender.
- Expect Thick Batter: The batter will be thick, so spread it evenly in the pan.
- Check for Doneness: Insert a toothpick into the center. It should come out without wet batter.
- Cool Before Icing: Let the bread cool so the salted caramel icing doesn’t melt and run off.
How to Store Instant Pot Apple Bread
Store leftover apple bread in an airtight container in the refrigerator for up to 4 days. For best results, keep the salted caramel icing separate until ready to eat.
You can also freeze the bread without icing for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw overnight in the refrigerator.
More Dessert Recipes I Love
Instant Pot Apple Bread with Salted Caramel Icing
Instant Pot Apple Bread with Salted Caramel Icing is a moist, tender apple bread filled with warm spices and topped with a rich, buttery caramel icing.
Ingredients
- 3 cups apples, peeled, cored, and cubed
- 1 cup sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 tablespoon apple pie spice
- 2 cups all-purpose flour
- 1 stick (½ cup) butter, softened
- 1 tablespoon baking powder
Salted Caramel Icing
- 1 stick (½ cup) salted butter
- 2 cups brown sugar
- 1 cup heavy cream
- 2 cups powdered sugar
Instructions
Apple Bread
- Cream together the eggs, softened butter, apple pie spice, and sugar until smooth. Mix in the vanilla extract.
- Stir in the cubed apples.
- In a separate bowl, combine the flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing half at a time. The batter will be thick.
- Spread the batter evenly into a greased 7-inch springform pan.
- Pour 1 cup of water into the Instant Pot and place the trivet inside.
- Place the springform pan on the trivet and secure the lid.
- Set to High Pressure for 70 minutes.
- Perform a quick pressure release when cooking is complete. Carefully remove the pan and allow the bread to cool.
Salted Caramel Icing
- Melt the salted butter in a saucepan over medium heat.
- Add the brown sugar and bring to a boil. Cook for 3 minutes, stirring frequently.
- Stir in the heavy cream and cook for another 2–3 minutes, until slightly thickened.
- Remove from the heat and allow to cool completely.
- Whisk in the powdered sugar until smooth and creamy.
- Spread the icing over the cooled apple bread.
Notes
The batter will be thick. Spread it evenly in the springform pan before pressure cooking. Allow the bread to cool before adding the salted caramel icing.
Nutrition Information:
Yield:
8Serving Size:
1 sliceAmount Per Serving: Calories: 744Total Fat: 16gSaturated Fat: 9gUnsaturated Fat: 6gCholesterol: 87mgSodium: 253mgCarbohydrates: 148gFiber: 3gSugar: 119gProtein: 6g
This apple bread sounds so good. It looks so moist. I will make this soon for my family. Thank you so much for sharing
I’d like to make this recipe, but I don’t have apple pie spice. Can I just use a certain amount of cinnamon, nutmeg..cloves? I have most spices on hand. Any suggestions?
There’s no need to buy packaged apple pie spice when you probably already have the ingredients to make it sitting in your pantry! Making your own spice mix is easy and saves you a trip to the store, all the while adding extra flavor to your favorite fall baked goods. Here’s how to make it!
What you’ll need:
3 tablespoons ground cinnamon
2 teaspoons nutmeg
1 teaspoon cardamom
1 teaspoon allspice
1 mini glass jar
thanks Kim 🙂
Thanks!
So the name of the recipe is “Instant Pot Apple Bread with Salted Caramel Icing” but the icing recipe doesn’t actually have any salt in it. I’m about to make it and I guess I’ll wing it, but would be nice to know how much salt to put in!
Salted butter
Trying this tonight. Sounds so yummy! The recipe calls for vanilla but the instructions never put it in (so I accidentally left it out). I’m sure it will be fine, but you might want to update the ingredients or the instructions. Thanks!
I made this tonight cant wait to try, but you left out when to add vanilla ?….im sure it will be fine without it. Thanks for sharing
I had the same question about the salt. How it a salted caramel icing? Teng this tomorrow as I only need to by whipping cream, but need to change the name.
I’m too noticed that there isn’t directions on when to add the vanilla or any salt in the recipe.
Help. lol
I am no longer on FB….is there any way to still access your IP recipes now and in the future?
Do you really cook this for 70 minutes or is that a typo?
I have the same question…70 minutes?!
yes it is correct
I too was concerned if the 70 minutes were correct. It’s in the Instant Pot now, so I shall see.
My other concern was when to add vanilla. I put it in the beginning.
I also used aluminum foil on top of the spring pan.
In less than an hour I shall see!
Do you have baking instructions for making this in a regular oven?
I did 400 degrees on my oven, put a pan with a cup of water underneath on the bottom rack and the springform pan on the middle rack and put it on for an hour and at halfway mark covered it with foil. Put the icing on and let it sit. Turned out great!
70, SEVENTY, minutes under pressure?!? Is that correct?
I am wondering about this too.
What would the oven conversion for this be? Obviously the prep is the same, but what temp and how long would you bake?
Also, for those that say there is no salt, it’s in the butter. That’s why she specified “salted butter.” And the vanilla would be added in with the wet ingredients before adding the dry ingredients, pretty basic baking prep steps.
I don’t have an instant Pot. Do you have baking instructions?
This was amazing! 70 minutes IS correct, this came out moist and smelled heavenly. I would recommend first, be sure to make the frosting while the cake is cooking. I didn’t realize that the caramel needed to cool COMPLETELY before adding the powdered sugar. OR, my husband thought the caramel hot from the pan was just wonderful. Also, the frosting makes a LOT of wonderful goodness….oh my. Five stars for sure.
Do you think I could make this in mini loaf pans in th IP? I need this yumminess in my life!
Add the vanilla to the wet ingredients and half a tsp. Of salt.
Also added 1/4 tsp to the caramel since I used unsalted butter. Cut the caramel recipe in half.
70 min was perfect time!
I want to make this tonight, cani use a bund pan instead of the springform pan?
Thank you
If i cut recipe in half and use a small tin ,do i still cook for 70mins or half that time? Thanks
NIce recipe thanks for sharing
Tbsp or T. = Tablespoon, tsp or t. = teaspoon. Which is it?
The b would clearly specify that it is a tablespoon.
Do you really need a springform pan? Just bought a new set of baking pans and hate the thought of buying yet something else. I probably will, but down the road a bit.
Never heard of a Instant Pot. What is it? Where do I puchase it?
Oh my…. the Instant Pot is a lifesaver!!! Look into getting one!!
Can the sauce be frozen? There as a lot and I also froze 1/2 the cake.
The instruction fail to mention when to add the vanilla. It’s pretty apparent tho’.
Should foil be placed over the pan to prevent water from accumulation on top ?
Hello,
This Apple Bread sounds delicious! What size Instant Pot does this recipe hold?? My first time using my 4 qt. Instant Pot. Have never used a pressure cooker before. However none of the recipes state what size Instant Pot their recipes call for … 4 or 6qt. Hesitant to try recipes not knowing if i have enough ingredients for the recipe. Or do i need to adjust time if using a larger or sammer pot? What should I assume if recipe does not state size of pot in a recipe?
Thanks.
My insta pot will not let me set low, med, or high in manual mode. What shouldI cook it on? Cake?
I made this for brunch today and it was delicious. I covered my pan with foil before putting the lid on the pot. Also, while the caramel was heavenly, I could tell from experience that the recipe as written would be way too much. I halved it and still had more than enough. I’ll probably quarter it next time. Thanks for the recipe!
Made this recently. The cake was very good! I didn’t make the caramel sauce cause I already made a dulce de leche sauce. The cake is good with or without the sauce. Excellent recipe!
Hi. This recipe looks great. Just wondering what you used to cook it in. Maybe an amazon link if you can. Thank you.
This is really good! Easy to make as well. If you could amend the recipe to include vanilla in the directions that would be helpful. I skipped it and ended up adding last step. Also thought it made a lot of sauce…like almost double needed.
This looks so good! What a nice way to make a dessert when you don’t want to heat up the house with the oven.
Thanks for sharing! Does it keep long?
High pressure for 70 minutes? Is that a typo? That seems like a long time for a pressure cooker???
Even after reading the comments about the vanilla not being in the instructions I still forgot to add it in. I guess sitting it on the counter wasn’t a big enough clue! Hopefully it will still taste amazing. We will see in an hour!