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This apple praline bread is one of my favorite fall quick breads. Sour cream keeps it incredibly moist, there’s chopped apple and pecans in every bite, and a buttery brown sugar praline glaze poured over the warm loaf makes it extra special. Wrap a loaf in parchment and twine for a lovely holiday gift.
Tips
- Chop the apples small (about 1/4 inch) so they bake evenly.
- Toast the pecans for extra flavor.
- Tent with foil after 40 minutes if the top is browning fast.

Apple Praline Bread
Ingredients
Method
- Heat oven to 350°F and grease a 9×5-inch loaf pan.
- Beat the sugar, sour cream, eggs and vanilla until smooth, about 2 minutes.
- Whisk the flour, baking powder, baking soda and salt; stir into the batter just until combined.
- Fold in the apple and 1/2 cup pecans. Spread in the pan and sprinkle with the remaining pecans, pressing lightly.
- Bake 55 to 60 minutes, until a toothpick comes out clean. Tent with foil if browning too fast.
- Meanwhile, bring the butter and brown sugar to a boil in a small saucepan, stirring, and boil 1 minute.
- Spoon the glaze over the hot loaf in the pan. Cool 20 minutes, then remove from the pan.
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FAQ
Can I freeze apple bread?
Yes, without the glaze. Wrap tightly and freeze up to 3 months; glaze after thawing.
Can I use Greek yogurt instead of sour cream?
Yes, plain full-fat Greek yogurt works well.
What apples are best?
Tart apples like Granny Smith hold their shape and balance the sweet glaze.
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