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Praline Apple Bread

This decadent Praline Apple Bread is the epitome of indulgent snacking. Whether you enjoy it for breakfast, brunch or a mid-afternoon treat, you’re certain to make it over and over again.

Praline Apple Bread

Easy Praline Apple Bread Recipe

Making and serving quick breads like this apple bread just makes people happy. Sweet breads like my Almond Blueberry Yogurt Bread and cream cheese filled Pumpkin Bread, are almost cake-like. They’re the perfect excuse to have cake for breakfast along with classic Coffee Cake, of course. Unlike sandwich style breads, these sorts of breads don’t require yeast, so bakers of all skill levels can make them with success. How to make easy Praline Apple Bread:

  • Flour – All Purpose Flour not self rising flour.
  • Apples – Granny Smith apples with the core and seeds removed then cubed.
  • Seasoning – Apple pie spice or ground cinnamon.
  • Milk – Full fat buttermilk or make your own.
  • Nuts – Pecans that are roughly chopped and toasted.
  • Butter – Buttermilk provides the moisture for the apple bread batter. Butter is only used in the praline sauce that’s drizzled on top.
Step-by-step preparation images and ingredients for apple bread

How to Make the Best Praline Apple Bread Recipe

  • Ingredients you’ll need to make homemade Praline Apple Bread: All purpose flour, baking powder, baking soda, salt, apple pie spice or ground cinnamon, buttermilk (preferably whole fat not fat free), large eggs, granulated sugar, vanilla extract, chopped pecans and Granny Smith apples.
  • To make the Praline Sauce you’ll need: Butter and light brown sugar.
  • Kitchen gadgets you’ll need: A large 9 x 5 inch loaf pan, mixing bowls, measuring cups and spoons, a sharp knife and cutting board, apple corer, rubber spatula, a small saucepan and a stand mixer or a hand mixer.
  • Please note: This bread is baked in a 9 x 5-inch metal 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.
  • Granny Smith apples are my pick for this bread. You may use another variety, if desired.
  • When sifting dry ingredients together I always use a whisk. It works like a charm.
  • You can swap out the variety of nuts for this apple bread. You can use walnuts instead of pecans, if you prefer.
  • 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.
  • Check the top of the bread half way though baking. Lay a loose piece of aluminum foil on top to prevent over browning and burning the pecans.
  • Always check the center of baked Apple Bread with a toothpick before removing from the oven just as you would when baking a cake.
  • The bread doesn’t have to be completely cool before glazing with the praline sauce.
  • Store this bread in an airtight container at room temperate for up to 3 days or chilled in the refrigerator for up to 5 days.
  • You can also bake cool and freeze this Apple Bread. When doing so, wait to drizzle with the glaze after thawing.
Praline Apple Bread

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:

Praline Apple Bread

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Helpful Kitchen Items:

Praline Apple Bread

Prep Time20 minutes
Cook Time1 hour
Cooling time2 hours
Total Time3 hours 20 minutes
Course: Bread, brunch, Cakes, Dessert
Cuisine: American
Keyword: harvest-apple-bread, praline-apple-bread, praline-pecans
Servings: 10 slices
Calories: 447kcal


  • 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


  • Preheat oven to 350°F. Butter a 9x5x3 inch non stick loaf pan or spry with baking spray. Set aside.
  • In a medium size 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 to beat together buttermilk, sugar, eggs and vanilla. Add to dry ingredients beating until fully combined.
  • Add apples and 1 cup pecans to batter. Mix well, pour into prepared pan. Top with remaining 1/2 cup pecans, pressing gently into batter.
  • Bake for 55-65 minutes or until a toothpick inserted into the center comes back clean. Check halfway through and lay foil on top, if needed to prevent over browning. Cool in the pan on a cooling rack for 20 minutes.
  • Meanwhile, in a small saucepan melt together butter and brown sugar. Cook gently on medium for 1-2 minutes until thickened.
  • Remove loaf from pan and drizzle with glaze. Cool completely.
  • Store in an airtight container at room temperature for up to 3 days.


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.


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!


  1. 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.

    1. 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.

  2. Hello,
    I was just wondering there isn’t any butter or oil in your recipe. Is this correct?
    Thank you,

  3. 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.

  4. What a beautiful recipe
    The glaze is so yummy
    This is more like a dessert
    This is a perfect holiday delight
    Thank you

  5. 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

  6. The recipe sounds delicious, one question is there no butter or oil in the cake? I want to make this. Thank you

    1. 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.

  7. 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

      1. 5 stars
        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!!

  8. 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!

    1. 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.

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