Praline Apple Bread
This decadent Praline Apple Bread is the perfect blend of rich flavor and cozy comfort. Whether you serve it for breakfast, brunch, or dessert, this easy apple quick bread is so irresistible you’ll find yourself making it again and again.
Easy Praline Apple Bread Recipe
Making and serving quick breads like this apple praline bread is a simple way to bring a little joy to the table. Sweet breads—like almond blueberry yogurt bread and cream cheese–filled pumpkin bread—have a soft, tender crumb that feels almost cake-like. They’re the perfect excuse to enjoy something indulgent for breakfast, right alongside a classic coffee cake.
Unlike traditional sandwich breads, quick breads don’t require yeast or complicated rising times. That means bakers of all skill levels can whip them up with ease and still get delicious, consistent results every time.
Key ingredients to make Praline Apple Bread: (Scroll down for the full printable recipe and quantities.)
- Flour – All purpose flour forms the base of the batter. (Not self-rising flour.)
- Leavening – Baking powder, baking soda and salt so the batter will rise while baking.
- Apples – Granny Smith apples give this bread its signature flavor and texture.
- Sugar – Granulated sugar for sweetness.
- Spice – Apple pie spice or ground cinnamon.
- Milk – Buttermilk provides the moisture for the apple bread batter. You can buy it or make your own.
- Flavoring – Vanilla extract adds creamy floral notes to the taste.
- Whole Eggs – Large eggs stabilize the batter.
- Nuts – Toasted pecans for crunch and a nutty flavor. that are roughly chopped and toasted.
- Praline Topping – Butter and brown sugar gives the praline sauce a rich, buttery taste and texture.
How to Make Praline Apple Bread Recipe
- Heat Oven and Prepare Pan – Preheat oven to 350 degrees f and butter a 9-inch loaf pan or spray with baking spray.
- Sift Dry Ingredients – Use a whisk to sift together flour, baking powder, baking soda, apple pie spice and salt.
- Wet Ingredients – In a separate bowl, beat together buttermilk, sugar, eggs and vanilla extract. Combine with the flour mixture stirring to combine.
- Mix-ins – Add apples and pecans to batter. Stir to evenly distribute.
- Transfer to Pan – Pour batter into prepared pan. Sprinkle the top with pecans, press pecans into the batter.
- Oven – Bake per the baking time in the recipe until a toothpick inserted into the center comes back clean. Cool in the pan on a wire rack while you make the praline sauce.
- Make Praline Sauce – Melt together butter and brown sugar, cook just until thickened.
- Drizzle Bread – Remove bread from pan and drizzle with praline glaze. Cool completely.
- Slice and serve.
Kitchen Equipment to Make Apple Praline Bread Recipe
- Large 9 x 5-inch loaf pan.
- Large bowl and medium bowl.
- Balloon whisk for sifting the dry ingredients. It works like a charm.
- Measuring cups and measuring spoons.
- Knife and cutting board.
- Apple corer.
- Rubber spatula for stirring.
- Small heavy saucepan.
- Stand mixer or hand mixer.
Recipe Variations, Tips and Substitutions
- Pan Options – This bread is baked in a 9- x 5-inch loaf pan. You can make it in a larger loaf pan but, if using smaller pans, you might want to divide into two pans. When using mini loaf pans, use four-six depending on size and adjust the baking time, they won’t take as long to bake.
- Apples – Granny Smith apples are my top choice for making apple bread. You could use Braeburn apples, honey crisp apples or gala apples.
- Nuts – You can swap out the variety of nuts for this apple bread. You can use walnuts or almonds in place of pecans, if you prefer.
- Buttermilk – Since there’s no oil or butter in the batter, I highly recommend that you use whole fat buttermilk in this recipe. Low fat will work, but not fat free. This is one time you need to go for the gold.
- Sour Cream – In a pinch, you could replace the buttermilk with full fat sour cream.
- Don’t Overbake – Check the top of the bread half way through baking and lay a loose piece of aluminum foil on top to prevent over browning. No one likes burned pecans.
- Check for Doneness with a Toothpick – Always check the center of Apple Bread with a toothpick or wooden pick before removing from the oven, just as you would when baking a cake.
- Drizzle with Praline Sauce – This bread doesn’t have to be completely cool before glazing with the praline sauce.
Storage and Leftovers
- Leftovers – Store this Praline Apple Bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. You can lengthen the shelf life by popping it into the refrigerator and store chilled for up to 5 days.
- Freezer – You can also bake cool and freeze this Apple Bread. When doing so, wait to drizzle with the glaze after thawing.
More Apple Dessert Recipes to Make
Harvest season is associated with autumn when all apples seem to come in with a vengeance. Apples are readily available year-round and there’s no reason to limit them to one short season. More delicious apple desserts you may also like to try:
- Easy Fried Apple Pies dusted with powdered sugar and served warm.
- Homemade Apple Cobbler served a la mode.
- Skillet Apple Pie Biscuits are a fan favorite year after year and for good reason, they’re the BEST!
- Apple Pie Bars drizzled with salted caramel sauce.
- Start your day with this Apple Baked Oatmeal.
- Crockpot Apple Dump Cake is a vintage dessert that cook’s of all skill levels can make.
- Apple Roses from Pepperidge Farm.
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Helpful Kitchen Items:
Praline Apple Bread
A soft apple-filled quick bread topped with a rich praline glaze. Easy, no yeast, and perfect any time of day.
Servings: 10 slices
Calories: 447kcal
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp apple pie spice or cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk (Preferably whole fat but, not fat free)
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 1/2 cups small diced Granny Smith or Gala apples may use your favorite variety
- 1 1/2 cups roughly chopped pecans divided
- 1/2 cup salted butter
- 1/2 cup packed light brown sugar
Instructions
- Preheat oven to 350°F. Butter a 9x5x3-inch loaf pan or spray with baking spray. Set aside.
- In a medium mixing bowl, use a whisk to sift together flour, baking powder, baking soda, apple pie spice and salt.
- In a separate bowl, use a whisk or an electric mixer on low speed to beat together buttermilk, granulated sugar, eggs and vanilla extract.
- Add wet ingredients to the flour mixture, beating until fully combined.
- To the batter add apples and 1 cup pecans. Stir to evenly distribute. Spoon batter into prepared pan. Sprinkle the top with remaining 1/2 cup pecans. Press pecans gently into batter.
- Transfer to oven and bake for 55-65 minutes or until a toothpick inserted into the center comes back clean. Check halfway through baking and lay foil on top, if needed to prevent over browning.
- Remove apple bread from oven to a wire rack. Let cool in the pan for 20 minutes.
- Meanwhile, in a small heavy saucepan melt together butter and brown sugar. Cook gently on medium heat for 2-3 minutes, or just until thickened.
- Remove bread from pan. Drizzle top of bread with praline glaze. Let cool completely.
- Store apple praline bread in an airtight container at room temperature for up to 3 days.
Notes
- Apples – Granny Smith apples are my top choice for making apple bread. You could use Braeburn apples, honey crisp apples or gala apples.
- Nuts – You can swap out the variety of nuts for this apple bread. You can use walnuts or almonds in place of pecans, if you prefer.
- Buttermilk – Since there’s no oil or butter in the batter, I highly recommend that you use whole fat buttermilk in this recipe. Low fat will work, but not fat free. This is one time you need to go for the gold.
- Sour Cream – In a pinch, you could replace the buttermilk with full fat sour cream.
- Don’t Overbake – Check the top of the bread half way through baking and lay a loose piece of aluminum foil on top to prevent over browning. No one likes burned pecans.
- Check for Doneness with a Toothpick – Always check the center of Apple Bread with a toothpick or wooden pick before removing from the oven, just as you would when baking a cake.
- Drizzle with Praline Sauce – This bread doesn’t have to be completely cool before glazing with the praline sauce.
Nutrition
Serving: 1serving | Calories: 447kcal | Carbohydrates: 56g | Protein: 6g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 296mg | Potassium: 260mg | Fiber: 3g | Sugar: 35g | Vitamin A: 397IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!
Amazing .. this is my 20 year old grandson’s word is … 2nd word Cinnabon .. He will be 21 tomorrow; I.e. January 19th so I had made this bread for him on Wednesday 15th as early birthday gift 💝.. was suppose to be a surprise for him but he came home early from college so I couldn’t keep it as surprise as entire house was fragrant by the aroma of the bread that was baking in the oven .. He loved it 😍 .. took half with him to the dorm and rest gave some slices to my husband’s friend .. him and his fam. loved it; my daughter in law; my older son and my oldest grandson whom my younger grandson already had told him tried today and they all had one thing to say ‘AMAZING’ .. I’m by the way Mellisa a novice baker and this is my 2nd variety of the bread I have baked but your recipe is absolutely amazing that made my bread and his birthday delicious .. I have baked this bread for the first time .. one change I have made is used one cup All purpose flour and one cup Almond flour ( meal) .. I do make banana bread and my family loves that too .. Thank you again .. It took me to find right recipe for me about two weeks of searching on the net before I was sure I wanted to use yours and I’m so glad I did .. thank you again and I’ll try more of your’s in the future .. 🙏
** His mom was a phenomenal baker **
I’m so happy to hear your grandson loved it and you enjoyed making it. Thanks so much for such a sweet note!
I’m gonna try substituting sour cream for the buttermilk. I had a similar recipe but can’t find it so I searched and found yours, I believe the only difference is the buttermilk to sour cream.
I can’t wait to try this. Question. I make breads that can be frozen to give away. Would I be able to freeze glaze separately? Many that I give to don’t cook or wouldn’t be able to make the glaze.
Thanks
Hi Gena, I haven’t tested freezing the glaze specifically. My best guess is that you could, but it would need to be heated gently, stirred well and possibly thinned with additional cream before drizzling on the bread.
Hello,
I was just wondering there isn’t any butter or oil in your recipe. Is this correct?
Thank you,
Lona
The recipe is correct.
Yum!!! I have made this 4 times including today for my hubby’s birthday. He loves it and so do I. So does everyone we’ve served it to? A winner! Make sure that you only cook the topping for a minute or so. I cooked it longer once and it liquified instead of setting up on cake.
I’m so happy you’re enjoying this bread, thank you!
Just wondering… the batter does not include butter or oil?
The recipe looks good! Cannot wait to try it.
That’s right. Use full fat, not fat free buttermilk, and the apples themselves make-up the difference. You’ll never miss it!
Hi, I want to make this today. Do you peel the apples?
Yes.
What a beautiful recipe
The glaze is so yummy
This is more like a dessert
This is a perfect holiday delight
Thank you
Thank you!
Can you freeze it?
I would freeze this without the glaze. Then glaze when you’re ready to enjoy.
This recipe sounds delicious! Can’t wait to make this and thank you for sharing it! I would love to buy your Cookbook!
How do I go about it?
Thank you
Patty
This bread is scrumptious, I hope you get to try it, thanks! My cookbook is available at Barnes and Noble and other online bookstores. It’s also on Amazon here.
This recipe sounds awesome! Can’t wait to try it.
Wonderful recipe, can’t wait to dig in to it ,turn ed out so pretty. Thank you for sharing your recipe.
Thanks so much!
The recipe sounds delicious, one question is there no butter or oil in the cake? I want to make this. Thank you
It’s important to use full fat buttermilk for this bread. If you’re unable to find, use whole milk or half and half, adding 1 Tbsp of lemon juice or white distilled vinegar then letting it sit for 5 minutes on the counter before proceeding with the recipe.
Can I use chunky apple sauce instead of apples
Those aren’t even exchanges. Applesauce adds liquid. If you try it let us know how it goes.
I am so excited to try this Recipe, as Fall arrives. Yum! Thanks for sharing the Recipe, and I’m anxious to see many more on your Website.
Thanks from Kansas City
Hi Pam, thanks so much for visiting!
Hey Melissa:
Could a bundt pan be used instead of the loaf pan?
You can make this into any shape you like, just adjust the baking time accordingly.
OH MY GOODNESS!! Made this today and it is to die for!!! Used surplus of apples off of our tree and it came out so moist and yummy!! Going to make several more loaves tomorrow and give to neighbors.
Thank you Melissa!!
Hi Karen, I’m so happy you loved this bread as much as we do. Thanks so much!
Can you make these as muffins? Using this recipe ?
Thanks in advance
Elizabeth
Perhaps, if you try it let us know how it goes.
OMG I am drooling over this recipe. I just printed it out and I will be making 3 loaves; one loaf for each house for my family and taking out enough batter for a tiny loaf for myself (otherwise, I will eat the entire loaf myself).
I’ve been baking breads during the pandemic and giving them in the cellophane treat bags available at dollar stores. Some breads are a bit higher from rising but do fit heightwise but are a little tight lengthwise so I tape the end of the bag and then tape the twistie on top of the bag.
With the glaze on this bread, I would definitely refrigerate this bread in an airtight container as recommended so the glaze sets before putting it in the cellophane bags and keeping refrigerated until I they pick them up.
Can’t wait to make to make this recipe!
Thanks for sharing Melissa!
Hi Joan, thank you! That’s probably a good idea if you plan on wrapping this in bags. Otherwise, if chilled, the topping needs a bit of time to soften for the best slicing.
Hi I see a white coating on top of the bread then the praline drizzle what is the white coating ?
Are you referring to the chopped nuts on the bread? There’s nothing else under the praline glaze.