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.
1 cup sour cream or yogurt 1 cup brown sugar
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
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
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 sauce pan, 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 wish to print the recipe, there’s a print-friendly icon below the post. Click on the “remove images” box for easy and convenient printing.
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!
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