Praline Apple Bread

Course Bread, brunch, Cakes, Dessert

Cuisine American

Keyword harvest-apple-bread, praline-apple-bread, praline-pecans

Prep Time 20

Cook Time 1

Cooling time 2

Total Time 3 20

Servings 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 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.

Notes

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.

Nutrition