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Apple Bread with Praline Topping

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.

Apple Bread with Praline Topping sliced and presented on a cutting board.

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.

🛒 Ingredient Notes


  • Apples (I like Honeycrisp for this bread, but practically any variety you have will work fine.)
  • Prunes (Can be substituted with raisins or omit the prunes and add a bit more chopped apple.)
  • Pecans (May be substituted with walnuts.)
  • Sour cream (Try Greek yogurt if sour cream isn’t available.)

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


Heat the Oven and Prepare the Pan

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 5-7 minutes.

Prep the Apples and Prunes

Chopped apples and prunes in a measuring cup.

Core the apples and cut them into approximately 1/2-inch pieces. Roughly chop the prunes. You’ll have about 1 ½ cups of chopped apples and about a ⅓ to ½ cup of prunes.

👉 PRO TIP: I don’t bother with peeling the apples, but suit yourself on that.

Toast the Pecans

Chopped pecans in a baking pan.

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.

Make the Batter

Sour cream, sugar, eggs, and vanilla in a mixing bowl.

Beat together the sour cream, sugar, eggs, and vanilla on low speed of an electric mixer until well combined.

Flour, baking powder, baking soda, and cinnamon in a mixing bowl.

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.

Apples, prunes, and toasted pecans tossed with flour in a bowl.

In a small bowl, toss the apples, prunes, and toasted pecans with one tablespoon of flour.

👉 PRO TIP: Tossing the fruit and nuts in flour will help keep them suspended in the wet batter. Otherwise, they could all sink to the bottom, and that’s not what you want.

Wet and dry ingredients stirred together in mixing bowl to complete the batter.

Stir the floured apples, prunes, and pecans into the batter.

Transfer the Batter to the Pan

Apple bread batter in a loaf pan.

Spoon the mixture into the prepared loaf pan.

Loaf pan with batter baking inside oven.

Sprinkle the top with the remaining pecans very lightly pressing them onto the batter. I almost forgot to snap a photo of the pecan-topped batter before it started baking, so I stuck my camera in the oven and grabbed a quick shot. Hope you can see what it should look like.

Bake the Loaf

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.

Make the Praline Topping

Collage showing the praline topping being cooked and poured over the finished apple bread.

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 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 foil under the rack before pouring over the icing. I say it’s for easy cleanup. It’s also to catch the drips for the “cook’s treat.” :-)

⚠️ 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.

❓ Questions About Apple Quick Bread


What kind of apples should I use for this?

Although I do recommend Honeycrisp apples in the recipe, it honestly doesn’t matter very much which apple you choose for making apple bread. Just use your favorite and it will all work out.

Do I have to peel the apples?

I don’t peel my apples when making apple bread. You can if you wish.

I don’t like prunes. Can I substitute something else?

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.

Lana Stuart.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

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My Southern Table cookbook
by Lana Taylor Stuart


  • 346 pages; 246 recipes with full-color photos
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  • Retail $39.99; Holiday Price $29.99
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Apple Bread with Praline Topping sliced and presented on a cutting board.

Apple Bread with Praline Topping

Apple Bread with Praline Topping – a quick bread recipe with apples, prunes, and toasted pecans topped with a caramel praline topping.
5 from 6 votes
Print It Rate It Add to Collection
Course: Breads
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12 servings
Calories: 407kcal
Author: Lana Stuart

Ingredients

For the bread:

  • 1 1/2 cups finely chopped apples (recommend: Honeycrisp)
  • 8 large prunes coarsely chopped (optional)
  • 1 1/2 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

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 sour cream, sugar, eggs, and vanilla on low speed 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 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 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 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 heat and immediately spoon the topping over the top of the loaf. Let cool completely.

Notes

  • Any variety of apples works in this recipe.
  • 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

Serving 1 | Calories 407kcal | Carbohydrates 51g | Protein 5g | Fat 22g | Saturated Fat 8g | Cholesterol 58mg | Sodium 233mg | Potassium 188mg | Fiber 3g | Sugar 31g | Vitamin A 471IU | Vitamin C 1mg | Calcium 97mg | Iron 2mg

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.

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5 from 6 votes (6 ratings without comment)

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41 Comments

  1. Ritu Parna says:

    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.

  2. 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

  3. No prunes in the pantry .. is there something else I can use beside them ? I have everything else .. looks awesome

    1. Lana Stuart says:

      You might try raisins or you could just leave them out completely. As the recipe states, they’re optional.

  4. SeattleDee says:

    This loaf would disappear SO quickly in my kitchen – moist, appley and praline sweet , Oh My!

  5. I love prunes, Lana, and so does husband and I can’t get enough of them. I haven’t thought to use them in a quick bread like this before but I will be trying this recipe. It is apple season as you say and husband loves apple baked goods the best. This looks delicious and the perfect breakfast and snack bread.

  6. Melissa from HungryFoodLove.com says:

    That topping! Oh and I bet Fall is gorgeous in Georgia!

  7. Carol at Wild Goose Tea says:

    I lusted after this bread merely looking at the picture, even before I read the title and the recipe. Then my lust turned into drool. Please don’t envision that. Just accept the compliment.

  8. Kellie @ The Suburban Soapbox says:

    That glaze is wonderful….praline topping should be on everything. Right?

  9. Lauren @ Healthy Delicious says:

    prunes are such a interesting addition – I bet they’re great. and that topping….. oh man.

  10. Angela {Mind Over Batter} says:

    YOU ARE KILLING ME HERE! This bread is beautiful! And then you took it over the top with the caramel topping. Holy Apple Jacks!

  11. Karissa | Sweet as a Cookie says:

    I love that beautiful glaze! This looks absolutely delicious!

  12. Sarah Walker Caron (Sarah's Cucina Bella) says:

    Oh, that topping. It looks divine!

  13. Amanda @The Kitcheneer says:

    I am going to have to try and join in this twelveloaves movement! Cause all this bread is making me hungry! Lana, this bread is gorgeous!

  14. Paula - bell'alimento says:

    Okay you win! This is phenomenal! Want. Stat.

  15. Robin @ A Shaggy Dough Story says:

    An auspicious debut if ever there was one! Beautiful bread and I bet it would still be great even without the nuts (not a nut lover here). The apples and prunes sound like a great combo. Thanks for sharing this!

  16. Dionne Baldwin says:

    This apple bread looks irresistible! The praline topping really tempts me to make some. Thank you for making this for us.

  17. Karen @ Karen's Kitchen Stories says:

    Wow. Just wow. That bread sounds so amazing. I could put that topping on just about anything.

  18. As if this bread doesn’t look delicious enough, the topping is unbelievable!

  19. Jessica (Savory Experiments) says:

    I love apple bread! Praline topping is just icing on the cake… literally.

  20. Lauren Kelly Nutrition says:

    This looks delicious! I bet your house smells amazing too :)

  21. Renee - Kudos Kitchen says:

    So glad you’ve joined us here on #TwelveLoaves, Lana. Your apple bread with praline topping makes for a wonderful out-of-the-gate-showing! I know what a fantastic cook and baker you are so it will be a pleasure to see what you come up with each and every month!

    1. Lana Stuart says:

      Thank you for the welcome, Renee!

  22. The Ninja Baker says:

    Thank you, Lana, for this delectable recipe…I would think your apple-y praline bread would make you a fan of all things fall =)

  23. Marjory @ Dinner-Mom says:

    I was loving the bread until you topped with praline…now I’m over the top in love!

  24. Ginny McMeans says:

    I use to live in Georgia and there were even apple trees in our back yard. This is a gorgeous recipes and I love that you used prunes. People just don’t realize how wonderful they are in baked goods.

  25. great minds think alike! we made the same recipe and I would bake it again in a heartbeat! wasn’t that praline sauce fabulous?

    1. Lana Stuart says:

      It was, Holly! I sent most of the loaf to work with my husband and he said everyone commented on the topping :-)

  26. foodwanderings says:

    OMG, Lana, are you a mind reader? I didn’t have a recipe but I grabbed some apples and sour cream thinking of making a coffee cake. Too funny! Also quite a co-incidence for years I absolutely disliked Fall, it was too ‘rusty’ but now I am oblivious and like you embrace the seasonal produce. BTW thank you for being so kind with your comments! S

    1. Lana Stuart says:

      I have to admit the change of seasons is nice, but I just can’t like Fall. It’s because I really detest winter and autumn just reminds me that it’s right around the corner :-)

  27. Martha @ A Family Feast says:

    Wow – this looks amazing! That topping is over the top (in a very good way!)

  28. Amy @Very Culinary says:

    You had me at praline. GIMME.

  29. Stephanie @ Back For Seconds says:

    Oh that topping!! This is awesome!

  30. Lora @cakeduchess says:

    I love to bake with prunes (or dried plums, as they’re referred to mostly now;). They do get a bad rap, but they are so great to bake with. My kids love some of the Italian cakes I make with them…they add such great moisture to a bread. Your bread is fabulous, Lana! So thrilled you joined our #TwelveLoaves group!!

    1. Lana Stuart says:

      Thank you so much, Lora. Yes, the prunes do add moisture and great texture as well. Thanks again for letting me join the group!

  31. Crystal Barrett says:

    Oh my! This looks jaw dropping good! Love that glaze!!! I need a piece of this!!

  32. christine says:

    The prunes are an interesting twist. I’ll have to try that. I hardly ever use prunes, but I should. And that praline topping….speechless

  33. Heather // girlichef says:

    Prunes do get a bad rap, but I happen to love them. I bet they add a wonderful dimension to this bread (and complement the apples nicely) – which is stunning, by the way. That praline topping is out of this world! So happy that you’ve joined us! :)

    1. Lana Stuart says:

      Thank you, Heather! I like prunes, too, and thought they’d add a lot to this bread – I think I was right :-)

  34. I am SO glad you’ve joined us, Lana! And what a marvelous bread for your #TwelveLoaves debut. Glazed and chock full of apples, it’s totally irresistible!

    1. Lana Stuart says:

      Thanks, Liz! I’m so glad to be part of the group and am already looking forward to next month.