This delicious Apple Bread with Praline Topping is the best of two worlds – a quick bread recipe with apples, prunes, and toasted pecans glazed with an indulgent, candy-like caramel praline topping. It’s perfect for breakfast with a cup of hot coffee, afternoon snack time with a glass of milk, or as an after-dinner treat to end the day.
‘Tis the season for all things apple! Although fall isn’t my favorite time of year, I do look forward to the change of seasonal ingredients.
Apples, pears, pumpkins, and squash come into markets, and we gradually make the change from salads and cool beverages to soups, stews, and steaming cups of cocoa.
We’re fortunate here in north Georgia to have many very productive apple growers. In a week or two, the leaves will be golden, and the roads literally clogged with sightseers.
This Apple Bread with Praline Topping is one of my favorite ways to use fresh fall apples. It’s a delicious, moist, quick bread full of fresh apples, prunes, and pecans. If you don’t think you want to include the prunes, you can increase the volume of apples, but I encourage you to give them a try.
Prunes get a bad rap for causing gastric upset, but that’s really only if you overindulge. They’re just dried plums after all, and if you eat them in moderation, you shouldn’t have any problems at all. They add a nice moistness to the bread and just a bit of a variation in flavor.
There’s also a good amount of toasted pecans, and then, just for good measure, I topped the whole thing with a sweet, buttery, caramel-y praline topping. Yum.
Quick breads are a great option for novice bakers or those who just don’t have the time to bake yeast breads. Sweet quick breads like this one or Banana Nut Bread, Black Walnut Pumpkin Bread, Lemon Raspberry Bread and Carrot Pecan Quick Bread are a great option for dessert, and my savory Cheddar Dill Quick Bread is perfect in place of dinner rolls.
— This post was originally published on October 7, 2014. It has been updated with additional information and new photos.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven & Stovetop
Total Time: 1 Hour, 20 Minutes
Servings: 12
Primary Ingredient(s): Pecans, sour cream sugar, eggs, flour, cinnamon, apples, butter, brown sugar
Skill Level: Easy
What You’ll Like About This Recipe
- The sour cream and fresh apples keep the bread incredibly moist and tender.
- A buttery praline topping adds a rich, candy-like finish to each slice.
- It’s just right for fall mornings, coffee breaks, or wrapping up as a homemade gift.
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Ingredient Notes
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- Apples – I prefer Honeycrisp apples for their balance of sweet and tart, but Granny Smith, Fuji, or any good baking apple will work just fine. There’s really no need to peel them unless you just want to.
- Prunes – Prunes are optional, but I recommend giving them a chance. They do add extra moisture and flavor. You could substitute an equal amount of raisins or simply add more chopped apples.
- Pecans – Toasting the pecans first brings out their flavor and adds a nice crunch. Walnuts can be used if pecans aren’t available.
- Sour Cream – Sour cream keeps the bread tender and moist. Greek yogurt works well as a substitute.
- Light Brown Sugar and Butter – These two ingredients are all you need for the praline topping. Be careful not to overcook it so that it doesn’t harden too quickly.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Apple Bread with Praline Topping
- Preheat the oven to 350 degrees. Generously, grease and flour a 9×5 inch loaf pan and set it aside.
Pro Tip
9″ x 5″ is the standard size for a loaf pan. You can make this bread in mini loaf pans if you like, but you’ll need to adjust the baking time accordingly. Try starting with 30 minutes of baking time. If your loaf isn’t done, continue testing every 3-5 minutes.
- Place 1/2 cup of the chopped pecans in a shallow baking pan and bake at 350 degrees for 6-7 minutes or until toasted. Stir once halfway through baking. Set the pecans aside to cool.
- Beat together the sour cream, sugar, eggs, and vanilla on low speed of an electric mixer until well combined.
- In a separate bowl, combine the flour, baking powder, baking soda, and cinnamon. Slowly add the dry ingredients to the wet mixture beating on low speed until just blended.
- In a small bowl, toss the apples, prunes, and toasted pecans with one tablespoon of flour. Stir the floured apples, prunes, and pecans into the batter.
Pro Tip
Tossing the fruit and nuts in flour will help keep them suspended in the wet batter. Otherwise, they tend to sink to the bottom, and that’s not what you want.
- Spoon the mixture into the prepared loaf pan. Sprinkle the top with the remaining pecans very lightly pressing them onto the batter.
- Bake for 1 hour or until a tester inserted in the center of the loaf comes out clean. Check after about 40-45 minutes, and if the top is beginning to brown too much, lightly cover with aluminum foil to prevent overcooking.
- Cool the loaf in the pan on a wire rack for 10 minutes. Remove from the pan and replace on the cooling rack.
- In a heavy saucepan, bring the butter and brown sugar to a boil over medium heat. Cook for 1 minute, stirring constantly. Do not overcook (the topping will harden too much if overcooked).
- Remove from the heat and immediately spoon the topping over the top of the loaf. Let cool completely before slicing and serving.
Pro Tip
I place a sheet of aluminum foil under the rack before pouring over the icing for easy cleanup. It’s also to catch the drips for the “cook’s treat.” 😊
Recipe Tips and Substitutions
- The sour cream in the recipe gives a rich, moist texture to the loaf, but can easily be substituted with Greek yogurt.
- Substitute walnuts for the pecans if you prefer.
- Check the bread about halfway through baking. If it seems to be getting too brown, put a piece of foil lightly on the top.
- Be sure to check for doneness before removing the loaf from the oven. To check, insert a toothpick or thin wooden skewer into the center of the loaf. If it comes out clean, the bread is done. If there is wet mixture on the toothpick or skewer, the loaf needs to cook longer.
Storage
To keep the loaf fresh, wrap it securely in foil and store it at room temperature for up to 4 days.
To freeze, wrap the completely cooled loaf tightly in plastic wrap, followed by a layer of aluminum foil. Place in a large zip-top bag, label with the name and date, and store for up to 3 months in the freezer. Thaw overnight in the refrigerator before serving.
Questions About Apple Bread with Praline Topping
Although I do recommend Honeycrisp apples in the recipe, it honestly doesn’t matter very much which you use as long as it’s a good cooking apple.
I don’t peel my apples when making apple bread. You can if you wish.
If you don’t want prunes in your bread, you can substitute either dark or golden raisins. Or omit the prunes and increase the amount of apples to make up for them.
More Apple Recipes You’ll Like
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Recipe
Apple Bread with Praline Topping
Ingredients
For the bread:
- 1 ½ cups pecans chopped, divided
- 8 ounces sour cream
- 1 cup sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour plus 1 tablespoon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 ½ cups finely chopped apples (use a good cooking apple such as Granny Smith, Honeycrisp, or Fuji)
- 8 large prunes coarsely chopped (optional)
For the topping:
- 8 tablespoons butter (1 stick)
- 1/2 cup light brown sugar firmly packed
Instructions
- Preheat the oven to 350 degrees. Generously grease and flour a 9×5 inch loaf pan and set aside.
- Place 1/2 cup of the chopped pecans in a shallow baking pan and bake at 350 degrees for 6-7 minutes or until toasted. Stir once halfway through baking. Set the pecans aside to cool.
- Beat together the 8 ounces sour cream, 1 cup sugar, 2 eggs, and 1 tablespoon vanilla extract on low speed until well combined.
- In a separate bowl, combine the 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon ground cinnamon. Slowly add the dry ingredients to the wet mixture beating on low speed until just blended.
- In a small bowl, toss the 1 ½ cups finely chopped apples, 8 large prunes, and toasted pecans with one tablespoon flour. Stir the apples, prunes, and pecans into the batter.
- Spoon the mixture into the prepared loaf pan and sprinkle the top with the remaining 1 cup untoasted pecans very lightly pressing them onto the batter.
- Bake for 1 hour or until a tester inserted in the center of the loaf comes out clean. Check after about 45 minutes and if the top is beginning to brown too much, lightly cover with aluminum foil to prevent over cooking.
- Cool the loaf in the pan on a wire rack for 10 minutes. Remove from the pan and replace on the cooling rack.
- In a heavy saucepan, bring the 8 tablespoons butter and 1/2 cup light brown sugar to a boil over medium heat. Cook for 1 minute, stirring constantly. Do not overcook (the topping will harden too much if overcooked).
- Remove from heat and immediately spoon the topping over the top of the loaf. Let cool completely.
Notes
- Use a good cooking apple such as Granny Smith, Honeycrisp, or Fuji.
- Substitute raisins for the prunes, or omit them and use a little more chopped apple.
- Check the bread about halfway through baking. If it seems to be getting too brown, put a piece of foil lightly on the top.
- To keep the loaf fresh, wrap it securely in foil and store it at room temperature.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Hi There,
Thanks for sharing such a great recipe with us. My family loves this recipe. I made this recipe and served it to my friends at my house.
Now why didnt I see the prunes were optional ?.. guess I got to excited about the recipe .. thank you so much.. I will surely bake this
No prunes in the pantry .. is there something else I can use beside them ? I have everything else .. looks awesome
You might try raisins or you could just leave them out completely. As the recipe states, they’re optional.
This loaf would disappear SO quickly in my kitchen – moist, appley and praline sweet , Oh My!