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
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.
Helpful Tips for Making Praline Apple Bread
- 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, 99% of the time I use a whisk. It works like a charm.
- You can swap out walnuts for pecans, if you prefer.
- It’s preferable to use whole fat buttermilk in this recipe. Low fat will work but, not fat free.
- Check the top of the bread half way though baking and lay a piece of foil on top to prevent over browning and burning of the pecans.
- Always check the center with a toothpick before removing from the oven.
- 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.
Other Apple Desserts to Try
Harvest season is associated with autumn but, apples are readily available year-round. A few apple deesserts you may enjoy from the MSSK recipe index:
- Easy Fried Apple Pies
- Skillet Apple Pie Biscuits (A fan favorite!)
- Crockpot Apple Dump Cake
- 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.