Apple Praline Bread Recipe

I'm finally making it through my recipe board on Pinterest, and today decided to make the Apple Praline Bread that I found on Manilla Spoon. (She originally adapted it from a recipe found in the Holland Sentinel.) If you're looking for a scrumptious, melt-in-your-mouth, "O" face, dessert bread recipe, this is a MUST try. I took one bite and it literally almost brought me to my knees - SO good.



  • 1 Cup - Sour Cream
  • 1 Cup - Brown Sugar
  • 2 - Eggs
  • 2 tsp - Vanilla Extract
  • 2 Cups - All Purpose Flour
  • 2 tsp - Baking Powder
  • 1/2 tsp - Baking Soda
  • 1/2 tsp - Salt
  • 1.5 Cups - Peeled & Finely Chopped Baking Apples (I used a sort of Macintosh and they worked just fine.)
  • 1 Cup - Pecans or Walnuts (Divided into 2 half cups)

(Praline Sauce)

  • 1 - Stick of Butter [1/2 cup] - (I used salted butter.)
  • 1/4 Cup - Brown Sugar



  1. Heat oven to 350F.
  2. Lightly grease bread loaf pan. (I used butter for this.)
  3. In an electric mixer (hand or bowl mixer I'm sure would be fine for this) beat together eggs, sour cream, sugar, and vanilla on LOW until thoroughly blended.
  4. Once blended, stop the mixer and add in the flour (SIFT THE FLOUR FIRST), baking powder, baking soda, and salt.
  5. Mix together on LOW until thoroughly blended.
  6. Before transferring into your lightly greased bread loaf pan, fold in the apples and 1/2 cup of nuts.
  7. Pour mixture into loaf pan.
  8. Sprinkle remaining 1/2 cup of nuts on top and gently press them into the mixture.
  9. Bake at 350 for approximately 60 minutes. I checked my bread with a fork 50 minutes in, and added an additional 6 minutes.
  10. Let cool in loaf pan for 15-30 minutes. (I got impatient and took mine out after 15 or 20.)
  11. Let cool down completely on a cooling rack.

(Praline Sauce)

  1. Using a small sauce pan, combine 1/4 cup of brown sugar, and 1/2 cup (1 stick) of butter over MEDIUM heat.
  2. Bring to a boil.
  3. Turn the heat down to LOW and let simmer for a minute or until the sauce thickens.
  4. Immediately pour over cooled bread.
  5. Let cool completely.

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