Apple Praline Bread
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.
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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.
Apple Praline Bread
Ingredients
- 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
- 1/2 teaspoon baking soda
- 1/2 cup butter
- /2 teaspoon salt
- 1 1/2 cups about 2 medium sized finely chopped, peeled Rainier Fruit Honeycrisp apples
Praline Topping:
- 1 stick butter
- 1/2 cup firmly packed light brown sugar
Instructions
- Preheat oven to 350 degrees. F. Grease and flour a 9×5 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 1/2 cup pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1/2 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.
I love praline and think it must make such a great topping for this bread. It looks really moist too. Perfect as a snack or breakfast!
Pecans always make such a great addition to baking!
I’ve never made pralines before, but I get it…just like risotto…keep stirring. 😉 This apple praline bread looks heavenly. 🙂
I am loving apple desserts at the moment and this looks delicious.
So do you pronounce it pray-leen or praw-leen? I’ve tried making palines a few times and each time it comes out as a goopy mess or cystalizes. I’ll have to follow your tips next time I try it!
I’ve never tried putting nuts on top of the bread but this looks not only delicious but easy to do. Can’t wait to give it a try!
Wow! I’m thinking these will make great Christmas gifts for my lovely neighbors!
I also like using Honeycrisp apples. And, your topping looks so incredible,
I absolutely LOVE praline flavoring, especially with baked goods. Yum!
This looks incredible! I can almost taste that rich praline topping just looking at this photo. I can’t wait to make this.
I definitely don’t have enough praline in my life and with apple season upon us, this is how I’m going to get more! Sounds so good!!
Praline bread. what could be better than this
This looks fantastic! Definitely a dessert to impress your guests with!
The praline topping looks so good! Honestly, the only praline I was aware of is the one that turns to brittle candy after a while. Love the idea of pairing this with apples in the bread.
This looks amazing, I lived near Savannah for almost a decade and anything praline has me intrigued. However, when I make pralines as soon as it boils I make sure and not stir it at all. The stirring only comes after I take it off the heat.
I have never made pralines before but I’m game to try for a delicious looking bread like this! I would love to have a slice (or two or three!)
I’m swooning a bit over that praline topping. And I bet it pairs beautifully with the apples.
Mmmmmm! Praline topped bread? Be still my heart (and I’m headed your way!
I’m getting up right now and eating before I look at any more recipes. Reading about this amazing bread, I could actually hear my stomach growl.
Great praline advice and I agree – never stop stirring 🙂 Great idea to add it to the top of an apple bread.