This praline apple bread is loaded with chunks of apples and roasted pecans. This bread will satisfy your sweet tooth any time of the day.
Why Should you make this quick bread?
Praline apple bread is a quick bread as there is no yeast to leaven to bake, saving your time. Quick sweet bread such as my peanut butter bread is easy to bake and can also be referred as sweet cakes. The bread is too-sweet and you will find a bite of apple and pecan in every bite. The praline sauce enhances the flavor of the bread further.
I have been baking this bread for as far as I can remember. I find it especially good with a cup of tea or coffee but it compliments any breakfast as well.
Table of Contents
This old-fashioned recipe does not have butter in the bread. The glaze is made with butter and brown sugar. So – if there is no butter in the bread batter then how does the bread get its steam, moisture, rich and tender texture. Well, because we are using sour cream. Sour cream is our hero in this recipe and will help with an even good raise and a fine crumb.
Which Apples to Use for Baking?
When its comes to baking you want to be sure to use the best apples that will hold their shape and taste after they are baked. For this purpose, I always use Granny Smith apples but there are aplenty of other apples that you can use.
- Golden Delicious
The ingredients are easy and readily available in the pantry.
Note: Make sure you are using the ingredients at room temperature. The butter, egg and peanut butter at room temperature will incorporate better an ensure a better bake.
Walnuts: If you do not like pecans. Feel free to replace them with walnuts in this recipe.
How to Store
On the Counter: The Praline Apple Bread will stay fresh at room temperature for up to 4 days. I store the breads in an air-tight bread-shaped container.
In the Fridge: Put it in the refrigerator for up to a week.
In the Freezer: You can freeze the bread by wrapping it in plastic wraps and seal it in a Ziploc bag for up to 3 months.
Praline Apple Bread
- 1 9 x 5 inch baking pan
- 2 cups all-purpose flour (260 grams)
- 1 cup castor sugar (220 grams)
- 1 ½ cups pecan (190 grams) chopped coarsely
- 2 eggs (large) at room temperature
- 1 tablespoon vanilla extract (13 grams)
- 2 teaspoon baking powder (10 grams)
- ½ teaspoon baking soda (2.4 grams)
- ½ teaspoon cinnamon powder (1.4 grams)
- ¼ teaspoon salt (1.5 grams)
- 1 ½ cups apples (Granny Smith) (180 grams) peeled and finely chopped
- ¼ cup butter (57 grams)
- ¼ cup light brown sugar (packed) (50 grams)
- Preheat the oven to 350 F. Spray the baking spray to a 9 x 5 x 3-inch loaf pan and line with parchment paper in the bottom of the pan. Set aside.
- Bake½ cup pecans in a shallow tray/pan and place it in the oven for about 8 minutes until the pecans are toasted. Stir the pecans halfway through and change the side of the pan.
- In a large bowl beat the sour cream and then add sugar, eggs and vanilla extract.Mix it well at a low speed for about 2-3 minutes.
- In another bowl sift through the flour, salt, cinnamon powder, baking soda and baking powder. Whisk together.
- Add the dry ingredients to the wet ingredients. Mix until just combined. Add ½ cup pecans and the apples and mix until combined. The batter will be lumpy.
- Transfer the batter to the loaf pan. Sprinkle the remaining pecans on the top and gently press the pecans into the batter.
- Bake it for 55 – 65 minutes. Check at 50 minutes and take out the bread when a tooth-pick inserted in the middle of the cake comes out clean with a few crumbs and not the liquid batter.
- Cool the loaf in the pan for 10 minutes and then move it to a wire rack.
- Boil the butter and sugar together in a heavy saucepan over medium heat. Keep stirring throughout and boil for about a minute. Remove from the heat and set aside to cool completely.
- Pour the praline sauce over the apple bread.
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