When you know you will be having company for breakfast or in the morning, you need to have this apple praline bread recipe on hand. There is nothing like serving up some tasty bread for breakfast, and maybe even getting a few compliments to start the day off right. 😉
As far as bread goes, this is not like your traditional sandwich loaf bread. Our apple bread is considered a sweet quick bread recipe (I’d even say the best quick bread recipe). So, there is no need to wait for the dough to rise over hours.
Making this a perfect recipe to make up when you are low on time, but want to have something absolutely delicious to serve. It is great for breakfast (yes this happens often haha), as a snack in the afternoon, to serve as dessert. It’s pretty much an all day tasty treat.
Recipe Ingredient Notes
- Sour cream
- Brown sugar
- Eggs
- Vanilla extract
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Apples, peeled and finely chopped
- Chopped pecans
- Butter
Equipment Needed
- 9×5 inch loaf pan (THESE ones work great, especially if you want to double this recipe!)
- Small saucepan
- Spatula
- Wire rack
- Serrated knife (for the best slicing)
- Hand mixer
How to Make Our Apple Praline Bread
- When you are ready to make this apple praline bread recipe, start by preheating the oven to 350 degrees.
- Then get out your 9×5 inch loaf pan and grease it with crisco and then lightly flour it and then set it aside for later.
- Now, in a large mixing bowl, combine the sour cream, brown sugar, eggs, and vanilla extract by beating it all together with a hand mixer on low for about 2 minutes or until it is all well blended.
- Then, add in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to the mixing bowl.
- Next, continue to mix it all together until the dry ingredients are completely combined into the wet ingredients.
- Once all of the wet and dry ingredients are combined together to create the apple bread dough mixture, gently pour in the chopped apples and ½ cup of the chopped pecans and fold them into the bread mixture.
- Now, pour the bread batter into the prepared loaf pan and then sprinkle the remaining chopped pecans on top of the raw batter and then slightly press them into the batter to make sure they stick after baking the bread.
- After the pecans have been added to the top, place the pan in the hot oven for 55 minutes, or until a toothpick can be inserted into the center of the bread and comes out clean.
- If you see that your bread is browning faster than you’d like, you can also remove the loaf pan from the oven and then loosely place a tented piece of foil over top and then place it back into the oven until the bread is cooked all the way through.
- When the bread is done cooking, remove it from the oven and let the bread cool in the pan for about 15 minutes and then carefully turn it out onto a wire rack and then flip it up to continue cooling down with the bottom touching the rack.
- While the bread is cooling down, get out a small saucepan and make up the praline topping.
- Add the brown sugar and butter to the saucepan and melt it all together.
- Bring the butter and sugar to a boil over medium heat, making sure to stir it constantly.
- After the praline mix reaches a boil, turn the head down to low and let it simmer for another minute while still continuing to stir the sauce while it continues to thicken up.
- Once the sauce is thick, think of a caramel-like consistency, then remove the pan from the heat and then drizzle the sauce over the bread.
- Now simply let everything cool down, slice the bread, and enjoy your delicious dessert bread.
The Difference Between Quick Breads and Yeast Breads
There is actually quite a bit of difference between quick bread and yeast bread. The ingredients are a lot different, and the method in making the bread is different. Even though they are both a type of bread, they each have their own unique way of being made. The quick bread is put together quickly (aka how it got its name), however will tend to bake for longer. While a yeast bread takes a while to develop the bread dough itself, the baking time is actually significantly shorter. This is just one major difference. If you want to know more, the website They Differ goes over all of the differences between quick bread and yeast breads in more detail!
Storing Instructions
- Countertop: This bread is served best fresh out of the oven. Wrap leftovers in plastic wrap and store at room temperature for up to four days.
- Freeze: To freeze this bread, wrap it in two tight layers of plastic wrap followed by a layer of aluminum foil. The bread will last up to 3 months in the freezer. Before serving, let thaw at room temperature before slicing.
Explore More Easy Quick Bread Recipes
Short on time? Check out our comprehensive collection of quick bread recipes here.
- Caramel Monkey Bread Breakfast Pull Apart
- Cinnamon and Sugar Quick Bread
- Cranberry Pumpkin Bread
- Gingerbread Loaf
- Pumpkin Bread with Maple Glaze
- Pumpkin Chocolate Chip Bread
- Pumpkin Zucchini Bread
- Southwest Cornbread
Explore More Delicious Apple Breads and Breakfast Recipes
If you love apple recipes as much as we do, then check out these delicious recipes. Explore our full list of apple recipes here.
- Apple Cider Dump Cake
- Apple Praline Bread
- Baked Apple Fritter Muffins
- Copycat Cracker Barrel Cinnamon Apples
- Homemade Apple Cinnamon Rolls
- Overnight Apple French Toast
Apple Praline Bread Recipe
Ingredients
- 1 cup sour cream
- 1 cup brown sugar
- 2 eggs
- 2 teaspoon vanilla
- 2 cups flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 ½ cup apples, peeled and finely chopped
- 1 cup pecans, chopped
Praline topping:
- ½ cup brown sugar
- ½ cup butter
Instructions
- Heat oven to 350℉. Grease and flour a 9 x 5 inch loaf pan.
- In a large mixing bowl beat the sour cream, brown sugar, eggs, and vanilla on low speed for about 2 minutes until well blended.
- Add in flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until well combined. Then fold in the chopped apples and 1/2 cup of the chopped pecans.
- Spoon batter into the prepared pan. Sprinkle with remaining pecans. Pressing them lightly into the batter.
- Bake for about 55 minutes or until a toothpick inserted comes out clean. If the bread is browning too fast, tent foil loosely over the top of bread to prevent it from burning. Cool in the pan for about 15 minutes then transfer to a wire rack to finish cooling.
- While the bread is cooling make the praline topping.
- In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat stirring constantly. Lower the heat and simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and drizzle over the bread. Cool and then slice and serve.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Any recommendations for the type of apple??
Hi Tiffany. We have used Gala Apples and Pink Lady. But you could use whatever you have on hand.
This was amazing! I used Granny Smith Apples, peeled of course.
Thank you for the recipe!!
Could I make this in a double batch and freeze them for later?
You can easily make this bread and then freeze the loaves. Be sure to put it in a freezer bag.
Can you freeze with the topping?
Do you leave in pan until you put the topping on?
This bread is so delicious! Thank you for sharing the recipe!
You can freeze this bread with the praline topping on. Cool in the pan for about 15 minutes then transfer to a wire rack to finish cooling.
Could these be baked in mini loaf pans? If so, please tell me how long would you cook them & at what temperature. I would love to make mini loads and freeze them for shower favors.
This could definitely be made in small loaf pans. Cook at the same temp. But test with toothpick for doneness. I would think around 40 minutes. But you will need to check to be sure.