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.
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 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.
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
- 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.