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 my 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.
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.
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- 1 cup 0% plain yogurt (or sour cream)
- 2 eggs
- 3 tsp vanilla
- 1 cup granulated sugar
- 2 cups flour (I used 50% whole wheat)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups chopped apples (you can peel them if you want -- I never bother)
- 1½ cups toasted pecans, chopped, divided
- ½ cup butter
- ½ cup brown sugar
- Grease a 9x5" 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.