Serve apple praline bread for breakfast or dessert alongside a cup of coffee or tea. The praline topping takes this quick bread to the next level.
This is a sponsored post where I received products for recipe creation. All opinions are my own.
Ask anyone who knows me and they will tell you I love pralines. Early in my marriage, when I was young and inexperienced, I tried my hand at making pralines. Little did I know how to do so. Looking back, I should have done so much differently. They never set up and I ended up throwing a runny mess away. But I’ve learned through the years and the topping on this apple praline bread is delicious if I say so myself. The key to making it, I’ve found, is to: 1. not walk away and, 2. stir continuously while boiling. Boil only for the time the recipe requires. If you go any longer, and I’m speaking from experience here, it will start to become candy. Trust me, you don’t want that to happen.
You may have figured out by now that I love a good topping on loaves of bread and muffins. Remember my apple streusel muffins from AppleWeek 2016? Or this yummy apple banana streusel bread from Brunchweek 2017? For this recipe, I used Honeycrisp apples from Rainier Fruit. What I love about this apple variety is the long shelf life when stored in a cool place, even the organic ones sent for recipe testing.
I can’t believe #AppleWeek is over for another year. I hope you’ve enjoyed everyone’s recipes who participated. I don’t know about you but my “to try” list just got longer. None of this would be possible without our hostess, Carlee from Cooking with Carlee. She has knocked this week out of the park!
Apfelstrudel Recipe (Apple Strudel from Scratch) from House of Nash Eats
Apple and Onion Cornbread from A Day in the Life on the Farm
Apple Butter Cheesecake from The Redhead Baker
Apple Chicken Stew from Jolene’s Recipe Journal
Apple Mincemeat Pie from Palatable Pastime
Apple Pie Bread from Sew You Think You Can Cook
Apple Pie Pancakes from 4 Sons ‘R’ Us
Apple Praline Bread from Family Around the Table
Apple Stuffing Crusted Pork Chops from Caroline’s Cooking
Battered Chocolate Caramel Apple Slices from The Freshman Cook
Caramel Apple Pull-Apart Bread from Hezzi-D’s Books and Cooks
Apple Crack Slaw Eggrolls from Dad What’s 4 Dinner
Cinnamon Apple Donuts from Daily Dish Recipes
Easy Caramel Apple Butter from Grumpy’s Honeybunch
Mom’s Apple Cake from Books n’ Cooks
Oatmeal Applesauce Muffins from Amy’s Cooking Adventures
Roasted Butternut Squash and Apples from Simple and Savory
Savory Apple Turkey Brie Galette from Bear & Bug Eats
Swiss Vegetarian Autumn Lasagna With Apples & Squash from All That’s Jas
- 1 cup chopped pecans, divided
- 1 cup sour cream
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon Rodelle vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup butter
- /2 teaspoon salt
- 1 ½ cups (about 2 medium sized) finely chopped, peeled Rainier Fruit Honeycrisp apples
- 1 stick butter
- ½ cup firmly packed light brown sugar
- Preheat oven to 350 degrees. F. Grease and flour a 9x5 inch loaf pan. Set aside.
- Beat sour cream, sugar, eggs and vanilla at low speed with an electric mixer 2 minutes or until blended.
- Stir together flour, baking powder, baking soda and salt. Add to sour cream mixture, beating just until blended. Stir in apples and ½ cup pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining ½ cup chopped pecans; lightly press pecans into batter.
- Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning only if necessary. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
- Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely, about 1 hour.