You are going to love this moist Apple Praline Bread made with fresh apples. The praline topping is our favorite part of this bread. It’s so good you will want to eat it out of the pan with a spoon. But we resisted and spooned it over the bread. It’s the perfect bread for breakfast, snack or a side with soup or salad.
I love food, all kinds. But it is not just the eating part I love, all the best foods have a story. It is the food stories that that really makes me connect with food. Whenever I am given a recipe I love to hear about it; find out where it came from, how it has changed or adapted over the years. A recipe that was recently given to me has already created it’s own story in my family in the short amount of time I have had it. The Apple Praline Bread recipe story, is one that has made me smile a few times in the past week, and one that speaks to just how good this recipe is.
I have been sharing recipes over email with Kitty for only a short time, but she has sent me some good ones, really good ones! We had been chatting about my fair entries for the County Fair. At the time I was kind of indecisive, and really just so crazy busy I hardly had time to think about it. She sent me the recipe for Apple Praline Bread, saying the bread is really a good one, and looks amazing once the topping is drizzled on. I printed off the recipe, and on my next corn delivery picked up a bag of granny smith apples.
Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:
1 cup sour cream
1 cup brown sugar
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups Granny Smith apples, peeled and finely chopped
1 cup nuts (walnut or pecan or a combo), divided
For the praline sauce:
¼ cup brown sugar and ¼ cup butter
Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. (I used stoneware loaf pan for perfect cooking)
Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined.
Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan.
Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn’t get too dark, I suggest using a light colored loaf pan.
For the praline sauce:
In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread.