Sweet and comforting, this Praline Apple Bread is the perfect start to your day! Our recipe makes two loaves, and freezes well too!
Love apples? Add our apple fritters, apple cider donuts, and easy apple cinnamon bread to your baking list soon.
Why This Recipe is Best
Moist, sweet bread filled with apples and cinnamon. What could be better?
Apple bread with praline topping!
- This is a dense, sweet quick bread.
- Filled with chunks of apple and pecan.
- Topped with a brown sugar glaze and more pecans.
- The glaze sets into a crunchy praline layer!
- Get two loaves with one recipe!
Everyone loves this Praline Topped Apple Bread! I especially enjoy a big slice first thing in the morning. The cinnamon apple flavor and buttery pralines pair perfectly with that first coffee of the day.
Like all the best quick breads, this one smells pretty incredible too. Your kitchen will smell like autumn heaven as this apple bread bakes. You’ll love it so much you’ll want to make this bread all year long, not just in the fall!
Ingredient Notes
A few key ingredients make this bread taste so magical.
- Sour cream – We use a whole cup and a half in the batter. It adds tang, moisture and richness.
- Apples – You can peel and chop them yourself, or do what I do and buy the pre-peeled Crunch Pak apples!
- Pecans – Half of the pecans go right in the dough. Save the other half for the praline topping.
- Vanilla and almond extracts – Enhance the flavors of the pecan and apples.
- Light brown sugar – It’s boiled with melted butter to create the caramelized coating for the pralines.
Easy Instructions
First, you’ll mix together a thick bread batter. Fold in apples and pecans, then divide it into two loaf pans to bake.
Once the loaves have cooled, make a glaze with brown sugar and butter. Spoon glaze over the bread. Sprinkle pecans on top. Let the glaze set for about 30 minutes, then slice and enjoy.
Tips and Tricks
- Prepare your bread pans by spraying them with baking spray AND lining the bottom with a small piece of parchment paper. Nobody wants their bread to stick to the bottom and be ruined. This extra step guarantees they will come out perfect!
- Make sure you dice your peeled apples into thumbnail sized pieces, and your pecans too!
- If you don’t have sour cream, you can substitute plain (or vanilla) GREEK yogurt in this recipe. It must be Greek though, as it’s thicker in consistency.
- For the glaze, once you’ve boiled the brown sugar and butter, spoon small amounts over your bread then sprinkle with pecans. Repeat several layers until all the glaze is used!
- Once the glaze hardens, wrap in foil and keep at room temperature until ready to serve! ENJOY!
Recipe FAQs
Pralines are nuts with a sugared candy coating. We use pecans as the praline base for this recipe.
I used two 9×5 inch loaf pans for this recipe.
Freeze it! Double wrap the praline topped apple bread with foil, then place in a freezer bag with a zip top. It stays good in the freezer for about 3 months.
Homemade apple bread also makes a great gift! Make someone’s day by gifting them your second loaf.
I use the Crunch Pak apples. They’re already peeled and sliced, so all you have to do is chop them into smaller pieces.
If you can’t get those, then use apples a bit of tartness. I like Granny Smith, Pink Lady and Fujis for baking.
More Bread Recipes:
- Zucchini Bread Recipe
- Pumpkin Zucchini Bread
- Blueberry Zucchini Bread
- Sour Cream Banana Bread
- Chocolate Chip Zucchini Bread
- Starbucks Lemon Loaf Recipe
- Cranberry Orange Bread
- More BREAD Recipes
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Praline Apple Bread
Ingredients
For the Bread:
- ¾ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ¾ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 ½ teaspoons cinnamon
- 1 ½ cups sour cream
- 1 ½ cups diced peeled Crunch Pak apples
- ¾ cup chopped pecans
For the glaze:
- ¾ cup light brown sugar packed
- ¾ cup unsalted butter
- ¾ cup chopped pecans
Instructions
- Preheat oven to 350°F. Spray two loaf pans with baking spray and line the bottom with parchment paper. Set aside.
- In a large mixing bowl combine butter and sugar for the bread. Beat until combined. Add in eggs, almond extract and vanilla. Mix until combined.
- Add in flour, baking soda, baking powder, salt, and cinnamon. Slowly add in sour cream. Batter will be thick.
- Fold in apples and pecans. Divide batter evenly between the two loaf pans.
- Bake for 60-65 minutes, until toothpick comes out clean. Cool in pans 10 minutes, then remove and cool on wire rack, completely, before adding the glaze.
- For the glaze, heat butter and brown sugar in small saucepan over medium high heat. Bring to a rolling boil, stirring continuously, and boil for 1 full minute.
- Spoon small amounts of the glaze over the bread and sprinkle with pecans. Repeat several times until all the glaze and nuts are used. Allow to set (about 30 minutes). Wrap up for freshness and store at room temperature. ENJOY!
Notes
- Prepare your bread pans by spraying them with baking spray AND lining the bottom with a small piece of parchment paper. Nobody wants their bread to stick to the bottom and be ruined. This extra step guarantees they will come out perfect!
- Make sure you dice your peeled apples into thumbnail sized pieces, and your pecans too!
- If you don’t have sour cream, you can substitute plain (or vanilla) GREEK yogurt in this recipe. It must be Greek though, as it’s thicker in consistency.
- For the glaze, once you’ve boiled the brown sugar and butter, spoon small amounts over your bread then sprinkle with pecans. Repeat several layers until all the glaze is used!
- Once the glaze hardens, wrap in foil and keep at room temperature until ready to serve! ENJOY!
how to get praline to harden instead of staying sticky
Make sure it’s not humid, it won’t set up on a humid day
Holy moly, this looks amazing! Glad to hear that you can freeze one and make the sauce later…otherwise, I’d probably eat both in an embarrassingly short amount of time!
1) I toasted the pecans first.
2) I poked holes in the tops of the cooked loaves before spooning on the praline topping, to let the topping penetrate a little. 3) The cooking time shown is way too long at 60 – 65 minutes. I baked the loaves for 50 minutes and they were much browner than I would have liked — I would have taken them out sooner, had I thought it necessary to check them sooner than 50 minutes. The bread was dry. I see similar recipes online that call for 50 minutes cooking time. Overall disappointing.
This bread look heavenly, can’t wait to try! xo Loren
YUM! How decadent! I’m pretty sure my friends wouldn’t mind helping me eat an extra loaf of this bread!
I’m also curious what size loaf pan you used. Thanks
9×5 inch 🙂
Apples and cinnamon are one of my favorite things. Looks yummy!!
What a great recipe! I love that glaze, and can only image how fab this would be with a cup of coffee!
You had me at “praline-topped”. I mean, jeez, could this look and sound any more delicious? Convenient that this recipe makes 2, because I’d need one whole one for me and one for James. Unless of course I got to his first.
What size loaf pans are you using?
As soon as apples are back in season I will definitely be trying this! I will eat anything with apple in it…
That praline topping looks incredible! Love that this makes two loaves. We’d go through one loaf way too quickly!
Would it be bad if I made an extra batch of the glaze to slurp down? Holy yum! I am in love with this bread!
This looks so decadent and delish.. and I WANT IT! PS. I also love the tip to spray the pan AND add a layer on the bottom of parchment. So smart… and totally doing that next time!
There is nothing worse than a piece of apple that has sunk down to the bottom of the pan, sticks there, and makes your bread stick to the pan and rip apart 🙂