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–+ servings

Apple Bread with Praline Topping

Apple Bread with Praline Topping full of prunes and pecans is finished with a rich praline glaze, making it perfect for fall baking.
A glazed loaf of bread with pecans on top sits on a wooden cutting board; several slices are cut. An apple and a small bowl of pecans are nearby on a marble surface.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 servings

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 9x5 inch loaf pan and set aside.
  • Place 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.
    1/2 cup pecans, chopped
  • Beat together the sour cream, sugar, eggs, and vanilla on low speed until well combined.
    8 ounces sour cream, 1 cup sugar, 2 eggs, 1 tablespoon vanilla extract
  • 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.
    2 cups all-purpose flour
    2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon
  • In a small bowl, toss the apples, prunes, and toasted pecans with one tablespoon flour. Stir the apples, prunes, and pecans into the batter.
    1 ½ cups finely chopped apples, 8 large prunes
  • 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 butter and 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).
    8 tablespoons butter, 1/2 cup light brown sugar
  • 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

Serving: 1slice | Calories: 403kcal | Carbohydrates: 51g | Protein: 5g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 196mg | Potassium: 189mg | Fiber: 3g | Sugar: 31g | Vitamin A: 458IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg
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