This Praline Glazed Apple Bread is so moist and decadent! It’s loaded with apples and covered in an easy caramel glaze and chopped pecans — perfect for fall or Thanksgiving baking! Includes step by step recipe video.
*Post and photos updated from September 29, 2014
Can we all just agree that brown sugar, pecans and apples are meant to be? I mean, if you’ve ever doubted it, let’s take a look at this Praline Glazed Apple Bundt Cake, this Slow Cooker Caramel Apple Pudding Cake or these Brown Sugar Glazed Apple Cinnamon Baked Donuts <– Thanksgiving dessert perfection.
And if we call this “bread” instead of “cake”, it counts as breakfast food, right??
You guys, I have a confession to make.
I don’t really like pumpkin.
I know it’s like the epitome of fall flavour, and everyone, including myself, has been pinning pumpkin recipes like crazy. But I’ve been doing it for you. And maybe for the husband.
I will definitely be making some pumpkin goodies this fall, but I might not be indulging quite as much as I would be in, say, something full of juicy apples and drenched in caramel.
I’ll definitely be taste testing it, though, because I’m not sure if my husband is the most reliable taste tester. He likes everything. Everything except one Thai chicken recipe I tried when we were first married. I just can’t do peanut butter on chicken, people. I’m sorry. (How is this a thing?!?)
Can anyone guess what my favorite part of this bread is?
That’s right. That thick, golden praline glaze on top.
I saw this recipe first in a Taste of Home magazine and was totally won over by that glaze. I just love that it firms up nice and quickly, so that you’re left with a beautiful thick layer and it doesn’t all just run off. I also love that it’s two ingredients.
Caramel, apples and pecans — it’s the perfect treat to celebrate the end of bikini season and the start of sweatpants season.
Tips and Tricks for Making this Praline Glazed Apple Bread:
- I use glass loaf pans for my quick breads — I just like how durable they are and that the outside doesn’t brown as quickly as it does in dark non-stick. You can use another kind of loaf pan, but just keep an eye on the bread as it bakes so it doesn’t end up too crispy!
- You want nice, firm baking apples for this bread — ones like Granny Smith or Macintosh that aren’t going to get too mushy as they cook. I use Granny Smith for baking usually because they are nice and tart as well.
- If you plan to omit the glaze, know that the bread itself is not overly sweet. You may want to serve it with some honey butter or something similar.
Watch the recipe video and see how easy it is to make!
cup 0% plain yogurt (or sour cream)
cup (200g) granulated sugar
cups (250g) flour (I used 50% whole wheat)
tsp baking powder
teaspoon baking soda
cups chopped apples (you can peel them if you want — I never bother)
cups toasted pecans, chopped, divided
cup brown sugar
- Grease a 9×5″ loaf pan and preheat the oven to 350 degrees F.
- In a large bowl combine the yogurt, eggs, vanilla and sugar. Whisk until well combined.
- Add in flour, baking powder, baking soda and salt and stir until just combined.
- Stir in apples and 1 cup pecans.
- Spread into prepared pan and bake for 50-55 minutes, until a toothpick comes out clean. Cool 10 minutes before removing from pan.
- In a small pot, combine butter and brown sugar. Bring to a boil over medium-high heat and boil about 2 minutes. The mixture will begin to take on an almost frothy appearance.
- Spoon glaze over bread and top with remaining pecans.
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