Apple praline bread


This apple-praline bread recipe is a great way to use up extra apples you’ve harvested or that are starting to go bad. Its moist, slightly heavy texture makes it perfect for a dessert or breakfast treat.


1 1⁄2 c pecan nuts (chopped)
8 oz sour cream
1 c sugar (granulated sugar)
2 egg
1 T vanilla extract
2 c flour (all purpose)
2 t baking powder
1⁄2 t baking soda
1⁄2 t salt
1 1⁄2 c apple (peeled and chopped cooking apples)
1⁄2 c sugar (brown sugar, for the glaze)
1⁄2 c butter (for the glaze)


Preheat oven to 350° F. In a small oven-safe pan, toast half of the pecans for about 5 minutes, or until fragrant. Set aside.

In a medium bowl, using a spoon, mix the sour cream, sugar, eggs and vanilla.

Stir in the flour.

Next add the baking powder, baking soda and salt.

Finally, add the chopped apples and toasted pecans. Blend well.

Spray an 8x8 inch baking pan or your favorite bread pan with non-stick cooking spray. Pour the batter into the prepared pan.

Press remaining pecans into the top of the batter.

At 350° F, bake for 1 hour or until an inserted toothpick comes out clean. Remove from oven and allow bread to cool for about 15 minutes.

Using a straw, poke a few holes in the top of the bread. This will allow the glaze to soak in.

While bread is cooling, it’s time to make the glaze.

In a small pan over medium heat, add the 1/2 cup brown sugar and 1/2 cup butter.

Bring it to a boil and continue boiling for 1 minute.

Remove from heat and pour over the top of the bread, ensuring all areas are covered.

Allow bread to cool completely, approximately 45 minutes. Slice and enjoy!


This recipe starts with sour cream and has no butter, or oil, in the batter. Where normal ‘bread’ is done in a loaf, we’ve put this in a, 8x8 inch baking dish. We also poke holes in it to let the glaze soak in.

Although this is a delicious recipe as is, there are several ways to spruce it up. If you enjoy foods with a more flavorful punch, try adding a teaspoon of apple pie spice to the batter or sprinkle the glaze with cinnamon.

For a heartier glaze, add up to 2 cups of caramel squares to the brown sugar and butter as it heats. Alternately, buy pre-softened caramel typically used for fruit dips, heat in the microwave for a few seconds and drizzle over the bread after you’ve added the glaze.

To turn this into caramel apple praline bread, just increase the chopped apple to 2 cups and mix a small package of caramel chips (located next to the chocolate chips in the grocery store) into the batter before cooking.

This bread makes a great holiday gift and it freezes well for up to 3 months. Simply wrap it in plastic wrap or freezer paper, then in aluminum foil. Remove from freezer and allow it to thaw at room temperature.

10 servings