Indulge in the comforting delight of Praline Apple Bread, a perfect remedy for your sweet cravings during the fall season. This delectable bread features chunks of fresh apples intertwined with the warm, inviting scent of cinnamon. Moist and bursting with flavor, it's elevated to heavenly heights with a luscious Praline Sauce drizzled atop the loaf.
1 ½ cups apples (Granny Smith) (180 grams)peeled and finely chopped
Praline Sauce:
¼ cupbutter (57 grams)
¼ cup light brown sugar (packed) (50 grams)
Instructions
Apple Bread:
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.
Praline Sauce:
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.
Notes
Do not overbeat the batter as it will activate gluten strands in the flour and you will get a tough and dry bread.
Cool the bread completely (about 30 minutes) before pouring over the praline sauce. Do not add the sauce to the warm bread as the praline sauce will melt away. I usually place the bread on a wire rack for about 20 minutes out of the oven before adding the praline sauce over it.