Apple Praline Bread

No butter or oil is used in the bread batter yet this Apple Praline Bread is so moist and delicious. The big bonus is the lovely praline topping that is nutty and crunchy and truly yummy!



Last year, I was reading the local newspaper (Holland Sentinel) when I chanced upon this lovely bread recipe. It was the winner for the Apple Recipe Contest sponsored by the Downtown Holland Magazine, a publication of the Holland Sentinel. Upon reading it, I knew I just had to try it.

It was such a delicious  recipe. The praline topping with crunchy nuts and buttery sauce is totally divine. If only to taste the topping, you gotta make this. Surely, this has become our favorite fall bread.



This recipe was adapted from the Apple-Praline Bread Recipe from the Holland Sentinel.


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1 cup sour cream or yogurt                                                                                                                                                1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups baking apples or 2 small-medium ones (sweet-tart variety is great for this), peeled and finely chopped
1 cup nuts (walnut or pecan or a combo), divided

For the praline sauce:

¼-1/2  cup brown sugar and ¼-1/2 cup butter


Preheat the oven to 350°F.

Lightly grease a  9x5x3-inch loaf pan. Set aside.

Using an electric mixer, beat together the sour cream/yogurt, sugar, eggs and vanilla on
low speed for a couple of minutes until well blended.

Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined.

Fold in the apples and half the nuts into the batter. The apples here still look big as this was my first attempt but then the second time around, I chopped them finely so the bread is easier to cut (not breaking apart) once it has cooled down.

Transfer the batter into the greased loaf pan.

Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.

Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn’t get too dark, I suggest using a light-colored loaf pan.

For the praline sauce:

In a small saucepan,  place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely.

What a lovely fall bread!

If you like what you see and would like to receive new recipe updates, we’d love you to join our site or like us on Facebook. Thanks for visiting! Happy browsing!

Psalm 46:1-4

1 God is our refuge and strength, a very present help in trouble. 2 Therefore we will not fear, though the earth should change, though the mountains shake in the heart of the sea; 3 though its waters roar and foam, though the mountains tremble with its tumult. (Selah) 4




  1. October 3, 2012 / 9:32 am

    wow what a beautiful bake, adding sour cream just does magic to the loaf… no wonder it is so moist and rich, love the last click too cute

    Cook like Priya

    • October 3, 2012 / 11:47 am

      Thanks, Priya! Yup, it is a yummy bread indeed!

  2. October 3, 2012 / 5:58 pm

    We love this bread! Thanks for dropping by Lisa!

  3. October 4, 2012 / 3:46 am

    This truly looks amazing, Abby! Moist and perfect for the season..I am loving it and have to try it! This bread would go perfect with my afternoon tea! Thanks for sharing this fantastic recipe!

    • October 4, 2012 / 11:00 pm

      I think any tea will pair lovely with it! Thanks for coming by, Sandra!

  4. October 4, 2012 / 3:21 pm

    Yummy and moist looking cake dear. Delish. I frequently add yogurt instead when ever a baking recipe calls for sour cream. It turns out moist still. May be sour cream would have made them softer. Will try urs soon dear. U r so amazing in updating ur blog dear. I would have luved to live near u to get samples to try 🙂

    • October 4, 2012 / 11:04 pm

      Sherin dear, I would have you as a neighbor in a heartbeat! Wouldn't it be great to be so near so we can share recipes? Shame we are an ocean away. 🙁 But thanks to FB and blogging, we are almost near!

      By the way, when I run out of sour cream, yogurt is always my substitute. I heard that Greek yogurt is so good for cakes and breads so will have to try that next time. Take care!

    • October 10, 2013 / 5:06 pm

      I'm going to make this today with Greek yogurt. Can't wait to try it.

    • October 4, 2012 / 11:05 pm

      Hi Lois! Hope it works well for you. Have made these a few times last year. Will have to make it again soon. Thanks for visiting!

  5. October 6, 2012 / 12:23 am

    So glad you joined us with THIS recipe! Thanks for sharing on Foodie Friends Friday! Please come back on Sunday to VOTE!

    • October 6, 2012 / 12:36 am

      I love Foodie Friends Friday, won't miss it, if I can help it! Thanks, Lois!

  6. October 6, 2012 / 1:56 pm

    You're welcome! Thanks for stopping by!

  7. October 6, 2012 / 6:38 pm

    Great looking bread
    Loooooooooove the praline topping – I think it adds a lot!:)

    • October 6, 2012 / 7:33 pm

      Yes, it adds not just flavor but texture too! Thanks for stopping by Winnie!

  8. October 8, 2012 / 3:14 pm

    Mmmmm, this looks fabulously scrumptious!! Stopping over from Foodie Friends Friday. SO voting for this one!! 🙂

    • October 10, 2012 / 4:29 am

      Hi April! So kind of you to say that! Thanks for stopping over.

  9. Anonymous
    October 8, 2012 / 3:57 pm

    What a delicious looking bread!!! A quick question, do I drizzle the praline sauce while the bread is still cooling inside the pan or do I drizzle AFTER it is COMPLETELY cooled? Thank you so much for sharing this:-)

    • October 10, 2012 / 4:31 am

      Hi! I usually take the bread out of the loaf pan after 20-30 mins and then I cook the sauce and then drizzle it over. Then I let it cool completely. Thanks for visiting!

    • October 12, 2012 / 2:12 pm

      Oh wow! I'm over the moon! Thank you so much. This is so unexpected so I am so grateful for this blessing!

  10. October 12, 2012 / 3:51 pm

    Oh my, your bread looks so good. Perfect fall treat.

    • October 13, 2012 / 2:35 pm

      Thanks, Brandi! Do try it if you can. It's truly a great Fall bread. Thank you so much for stopping by!

  11. October 23, 2012 / 12:54 am

    This looks amazing Abby. I can't believe it has no butter! It looks so moist I'd never believe it!

    • October 23, 2012 / 4:03 am

      I was skeptical at first too Valerie but when I tried it, it was surprisingly moist and delicious! Hope you can try it. Thanks for stopping by Valerie!

  12. Anonymous
    January 11, 2013 / 2:51 am

    made this today. I recommend adding some nutmeg and cinnamon. Otherwisee, came out very good. Very moist. Glaze on top hardens quickly on cake. So spread it super fast if you want to cover entire cake. I think I cooked the topping a bit longer than recommended and it ended up tasting like a praline. It was yummy but as I said, hardened very quick on the cake.

    • January 14, 2013 / 2:25 am

      Thanks for the feedback. Adding spices sounds good, too.

  13. January 23, 2013 / 11:20 pm

    Wow no added fat~! Nice and looks delish will have to try

    • January 29, 2013 / 2:45 am

      Thanks! Yeah I was amazed too that it turned out moist even thought there's no fat! Hope you like it!

  14. January 26, 2013 / 1:11 am

    I'll be making this, for sure. I love ANYTHING praline!

    • January 29, 2013 / 2:44 am

      Thanks, Becky! Praline toppings are always the best! Hope you like it!

  15. May 5, 2013 / 6:34 pm

    I had a feeling you were going to say there was yogurt or sour cream in this recipe. I use both of them often in my cakes and loaf recipes as it yield such a fluffy and moist cake. Thanks for sharing Abby! Mr.CBB

  16. October 12, 2013 / 5:28 pm

    Abby, this looks absolutely delightful. I have every ingredient on hand and am pretty sure I will be making this today. Thank you so much for coming by.


    • October 15, 2013 / 3:19 pm

      Hi Donna! Thank you so much for stopping by and I surely hope you enjoy making it. It's a yummy fall treat, indeed. 🙂

  17. Terry
    October 14, 2013 / 12:10 am

    Just made this, but I only had 3/4 c of sour cream so I added 1/4 c of apple butter. We shall see how it comes out! The batter was yummy! 😉

    • October 15, 2013 / 3:21 pm

      The addition of apple butter sounds fantastic! Please enjoy Terry and hope all went ok. Thanks for stopping by.

  18. November 11, 2013 / 11:51 pm

    I would like to copy and email this recipe to myself where I can print it. Then I can have it in the kitchen and view while I am making it. I would like to try it but am unable to copy it – it says you have a function on so it can't be copied.

    • December 14, 2013 / 4:34 am

      Summer, if you scroll down there's a print-friendly icon. Please use that for printing and then click on the "remove images" box for easy and convenient printing.

  19. Anonymous
    August 20, 2014 / 7:39 pm

    Love it ,so good,made it lots of time in muffin too! And did share this recipe with some of my friends.

  20. Anonymous
    October 3, 2014 / 7:00 pm

    Wow! It looks absolutely scrumptious and delicious! I cannot wait to make it and maybe bring it to church for our next potluck..

  21. September 14, 2015 / 3:38 pm

    This looks delicious!! I love the chunks of apples inside :).

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