★★★★★

Praline Topped Apple Bread

Sweet and comforting, this Praline Topped Apple Bread is the perfect start to your day! Recipe makes two loaves, and freezes well too!

Sweet and comforting, this Praline Topped Apple Bread is the perfect start to your day! Recipe makes two loaves, and freezes well too!
Sweet and comforting, this Praline Topped Apple Bread is the perfect start to your day! Recipe makes two loaves, and freezes well too!

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 (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!
Sweet and comforting, this Praline Topped Apple Bread is the perfect start to your day! Recipe makes two loaves, and freezes well too!
Sweet and comforting, this Praline Topped Apple Bread is the perfect start to your day! Recipe makes two loaves, and freezes well too!

More Bread Recipes:

Yield: 20 slices

Praline Topped Apple Bread

Prep Time 15 minutes
Cook Time 1 hour 5 minutes

Sweet and comforting, this Praline Topped Apple Bread is the perfect start to your day! Recipe makes two loaves, and freezes well too!

Ingredients

For the Bread:

  • ¾ cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • ¾ tsp baking soda
  • 2 tsp baking powder
  • ½ tsp kosher salt
  • 1 ½ tsp 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

  1. Preheat oven to 350°F. Spray two loaf pans with baking spray and line the bottom with parchment paper. Set aside.
  2. 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.
  3. Add in flour, baking soda, baking powder, salt, and cinnamon. Slowly add in sour cream. Batter will be thick.
  4. Fold in apples and pecans. Divide batter evenly between the two loaf pans.
  5. 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.
  6. 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.
  7. 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!

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 381Total Fat: 24gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 75mgSodium: 148mgCarbohydrates: 39gFiber: 2gSugar: 23gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on September 3, 2019

Comments & Reviews

  1. 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!

  2. 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.

  3. YUM!  How decadent!  I’m pretty sure my friends wouldn’t mind helping me eat an extra loaf of this bread!

  4. What a great recipe! I love that glaze, and can only image how fab this would be with a cup of coffee!

  5. 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.

  6. That praline topping looks incredible! Love that this makes two loaves. We’d go through one loaf way too quickly!

  7. 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!

  8. 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!

    1. 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 🙂

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