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Praline Apple Bread

A delightful combination of sweet, juicy apples and crunchy pecans in a moist, buttery bread, perfect for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour The foundation of this bread, ensuring a light and airy texture.
  • 2 tsp baking powder Helps the bread rise beautifully.
  • 1 tsp apple pie spice or cinnamon Infuses the bread with a warm aroma.
  • 1/2 tsp baking soda Balances the acidity of buttermilk.
  • 1/2 tsp salt Enhances all the flavors.
Wet Ingredients
  • 1 cup buttermilk Preferably whole fat for richness.
  • 1 cup granulated sugar Sweetens the bread.
  • 2 large eggs Binds the ingredients together.
  • 2 tsp pure vanilla extract Adds a comforting aroma.
  • 1/2 cup salted butter Melted for richness.
  • 1/2 cup packed light brown sugar Creates a shiny glaze on the bread.
Main Ingredients
  • 1 1/2 cups small diced Granny Smith or Gala apples Adds tartness.
  • 1 1/2 cups roughly chopped pecans Adds crunchy texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Butter a 9x5x3 inch loaf pan or spray it with baking spray.
  2. In a medium mixing bowl, sift together the flour, baking powder, baking soda, apple pie spice (or cinnamon), and salt.
  3. In a separate bowl, whisk together the buttermilk, granulated sugar, eggs, and vanilla extract until smooth.
  4. Gradually add the wet mixture to the dry ingredients, beating until fully incorporated.
  5. Fold in the diced apples and 1 cup of chopped pecans until evenly distributed.
  6. Pour the batter into the prepared pan and top with the remaining 1/2 cup of chopped pecans, pressing them gently into the batter.
Baking
  1. Place your loaf in the oven and bake for 55 to 65 minutes, or until a toothpick comes out clean.
  2. If the top begins to brown too much, cover loosely with aluminum foil halfway through baking.
Finishing Touch
  1. Let the bread cool in the pan for 20 minutes.
  2. In a saucepan, melt the butter and brown sugar over medium heat until the mixture thickens.
  3. Remove the loaf from the pan and drizzle generously with the butter-brown sugar glaze.
  4. Allow the bread to cool completely on a cooling rack.

Notes

This bread can be stored in an airtight container at room temperature for up to 3 days. It freezes beautifully; wrap tightly in plastic wrap and aluminum foil.