Pre-heat oven to 350F (180C). Grease and flour a 9 inch (23 cm) loaf pan.
FOR THE BREAD BATTER
In a medium bowl whisk together flour, cinnamon, salt and baking powder. Set aside
In a medium bowl beat the 3 egg whites until firm.
In a large bowl beat the butter and sugars until light and creamy, approximately 3 minutes, beat in the vanilla, then add the yolks one at a time beating in between each addition. Beat in the cream, then the flour mixture a little at a time, just until combined.
Gently fold the egg whites into the creamed mixture just until combined. Spoon approximately ⅓ of the mixture into the prepared loaf pan, place the cored and peeled apples in a row top side up on the batter. Cover with the remaining batter and bake for approximately 45-50 minutes or until toothpick comes out clean. Remove from oven and let cool completely. Drizzle with caramel sauce if desired. Enjoy!
CARAMEL SAUCE
In a small sauce pan add caramels and cream, on low heat, stirring constantly, cook until smooth.
Notes
If you prefer you could also use store bought caramel sauce or homemade caramel sauce. This bread is also delicious on it's own if you prefer.I used a Royal Gala apple as it has a nice crunch and not too tart of a taste. Granny Smith apples are a favorite variety to use for baked goods. Other firm apples that are great to use include Jonathon, Jonagold and Gala. Honey Crisp apples and Pink Lady are sweeter apples and are best used in combination with a tart apple. Golden delicious apples can be used but tend to be mushy after baking.Store leftover apple bread in an airtight container on the counter or in the fridge for up to 4 days.To freeze bread, first cool completely. Then wrap bread in plastic wrap then again foil to retain moisture. Keep frozen in a freezer safe bag for up to two months. Thaw in the refrigerator overnight.