Apple Praline Bread

Jo Busch


This is so delicious you won't be able to stop eating it. I have made this several times and each time I keep getting requests for the recipe. The cake is so moist without oil or butter in the batter. Enjoy!


★★★★★ 1 vote

Several people depending on the slices
1 Hr


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  • 1-1/2 c
    chopped pecans, divided
  • 8 oz
    container sour cream
  • 1 c
  • 2 large
  • 1 Tbsp
    vanilla extract
  • 1/3 c
  • 2 c
  • 2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 tsp
    allspice, ground
  • 1/2 tsp
  • 1/4 tsp
  • 1-1/2 c
    finely chopped granny smith apples
  • ·
  • 1/4 c
  • 1/4 c
    brown sugar

How to Make Apple Praline Bread


  1. 1. Preheat oven to 350 degrees. Bake ½ cup pecans in a single layer in a shallow pan until toasted and fragrant, approx. 3-4 minutes. Be sure to keep an eye on it as they toast quickly.

    2. Beat sour cream and next 4 ingredients at low speed with an electric mixer 2 minutes or until blended.

    3. Stir together flour and next 7 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and ½ cup of toasted pecans. Spoon batter into a greased and floured 9 x 5 loaf pan. Sprinkle with remaining 1 cup chopped pecans, lightly press pecans into batter.

    4. Bake at 350 degrees for approx 1 hr or until a wooden pick inserted into center comes out clean. Shield with aluminum foil after 50 min. to prevent excessive browning. Cool in pan on a wire rack 10 min.

    5. Bring butter and brown sugar to a boil in a heavy saucepan over medium heat stirring constantly. Boil 1 min, remove from heat and spoon over top of bread, let cool completely (about 1 hr).

    Note: To freeze, cool bread completely, wrap in plastic wrap, then in aluminum foil, Freeze up to 3 months. Thaw at room temperature.

Printable Recipe Card

About Apple Praline Bread

Main Ingredient: Fruit
Regional Style: American

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