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Praline-Glazed Apple Bread Recipe + VIDEO

Prep Time 15 mins
Total Time 1 hr 5 mins
Servings 14 servings

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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.

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long overhead image of caramel apple bread on black cooling rack with one slice cut

*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??

caramel praline apple bread on cooling rack with caramel glaze and one slice cut

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.

overhead image of caramel apple bread on black cooling rack with chopped pecans

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.
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Praline-Glazed Apple Bread

5 from 2 votes
A moist, sweet bread filled with chunks of apples and pecans, topped with a thick, rich praline glaze and more pecans.
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Cuisine American
Course Bread and Baked Goods, Dessert
Servings 14 servings
Calories 311kcal

Ingredients

  • 1 cup 0% plain yogurt or sour cream
  • 2 eggs
  • 3 tsp vanilla
  • 1 cup granulated sugar 200g
  • 2 cups flour (I used 50% whole wheat) 250g
  • 2 tsp baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups chopped apples you can peel them if you want — I never bother
  • 1 1/2 cups toasted pecans chopped, divided
  • 1/2 cup butter
  • 1/2 cup brown sugar

Instructions

  • 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.

Nutrition Information

Calories: 311kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 200mg | Potassium: 251mg | Fiber: 3g | Sugar: 25g | Vitamin A: 275IU | Vitamin C: 1.4mg | Calcium: 80mg | Iron: 1.1mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Janelle says

    I made this and it was AMAZING!!! I had made it to bring it to work as a treat but it never made it there! Absolutely delicious! Definitely became a very quick favorite

  2. Amy says

    This bread looks absolutely devine! I have been wanting to bake everything pumpkin, apple, and cinnamon flavored since September began! I have been looking at a lot of apple bread recipes lately. Have you ever tried using shredded apple instead of chopped apples? Do you think the shredded apple would make the bread mushy? I would love to know your thoughts. Thanks!

  3. Kathleen Hendriks says

    Hi Ashley, I don’t know if anyone’s mentioned this but you forgot to include the word cinnamon in step 3! Actually, I made this bread 2 days ago and it is delicious! It’s the first recipe I’ve made with yogurt in the place of oil and it came out so moist and delicious I’ll enjoy making this again for the holidays. I timed this just right, starting the glaze right after I took the bread out to cool, so it was about done cooling as I was just starting spooning the glaze.

    Thanks for this recipe and…one more question. A long time ago I had a similar recipe that used walnuts and had a small amount of bourbon in it. I used to make it for the holidays but it was very rich. Anyway, if you were going to add a little liquor into this recipe, would it work or would it counteract the yogurt/eggs mixture?

    • Ashley Fehr says

      Hi Kathleen! Thanks so much for the heads up! I will take a look. I honestly don’t really bake with alcohol so I can’t give much advice on that one. I’d love to hear how it goes if you try it!

  4. Ashley says

    This looks AMAZING! I love apples this time of year too! Well, no I love apples for daily consumption.. this recipe looks so good. I am going to try this out ASAP. Ps. this line that you said: “celebrate the end of bikini season and the start of sweatpants season.” um… AMEN to that! haha

    xoxo
    Ashley

  5. Cyndi - My Kitchen Craze says

    Ashley I’m with you about the hubby part. I always make something and when I ask him if he likes it he says its amazing, but then I try it and its not the best. I also agree with you about the Thai food. I don’t like pb or peanuts in my thai/Chinese food. This bread looks divine! The carmel looks like heaven! And I heart pecans so that perfect! Pinned!

  6. Julie @ Julie's Eats & Treats says

    Ahhhh I have the same thing. I don’t enjoy pumpkin and really only make it for the blog. There are a few recipes I make that I like it in but for the most part I could leave it. Apples on the other hand I love so I know I’d enjoy this fabulous bread. Especially that topping!

  7. Jess @ On Sugar Mountain says

    Dude I love pumpkin as much as the next food blogger (maybe more) but I think apples have seriously gotten the short end of the straw here! They are delicious and so perfectly fall-flavored. This apple bread looks scrumptious!

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