Food My Home Photography

Apple Praline Bread

Someone, from somewhere, at some time posted this recipe on the internet. The recipe sounded so wonderful that I copied it and placed it in my electronic file called recipes. I neglected to note who made available this tasty loaf which has turned out to be spectacular–a winner, a keeper.


Apple Praline Bread

1 cup sour cream
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 Granny Smith apples, peeled and finely chopped
1 cup nuts (walnut or pecan or a combo), divided

For the praline sauce:
¼ cup brown sugar and ¼ cup butter

Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. (I used stoneware loaf pan for perfect cooking)

Using an electric mixer, beat together the sour cream, 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. 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.

Three days ago, an autumn feeling swept over me, for I felt a chill in the air, observed the veritable rain of falling brilliant leaves, fat acorns kept falling onto our deck and driveway, and Jerry had picked apples off our tree in the back. Baking was called for, I recalled this recipe, gathered all the ingredients and baked up this lovely loaf–well, here you can see we had already delved deeply into the fine sweetness.

ImageIt is scrumptious, I tell you.

Exceptional. Very moist with a sugary crust that will cause you to sigh for joy and close your eyes in bliss.

ImageNow it is three days after the fact . . . we–only Jerry and I–just ate the last crumb. 🙂

I made these adjustments in the recipe:

1. It took  10 or 15 minutes longer to cook than the 60 minutes called for. Remember, though, I live at 5000 feet in the mountains. Used the toothpick test and it came out perfect.

2. I used a Pyrex baking loaf dish.

3. The instructions do not say when to pour the praline mixture over the loaf. I chose to do so just after I had removed it from the oven.

4. I used mostly yellow delicious apples with one Granny Smith.


Tell me now: Does this sound wonderful, or what? Planning to whip up a loaf? 🙂

By Shirley Buxton

Still full of life and ready to be on the move, Shirley at 81 years old feels blessed to have lots of energy and to be full of optimism. She was married to Jerry for 64 years, and grieves yet at his death in August of 2019. They have 4 children, 13 grandchildren and 11 great-grandchildren...all beautiful and highly intelligent--of course. :)

8 replies on “Apple Praline Bread”

Smiling as I say this: I can’t get many of my facebook friends to make their comments over here instead of on facebook. It would be so much better, for the comments would be together with the post. Well, anyway, I love them . . . went ahead and copied some of their comments to post over here. (As they say in the south: More than one way to skin a skunk!)

1. Yummm! I think I will have to try this! For the record I love all of your post, blogs, pictures etc.. They are from the heart and you give a lot of Godly wisdom.

2. Awesome. I’m going to have to try this.

3. Sounds delicious!

4. Looks delicious. Thank you for sharing a TNT recipe.

5. What is a TNT recipe?

6. Tried ‘n True

7. Have you ever made this in an 8×8 square pan?

8. I’ve just made it once, but I don’t see why an 8×8 pan would not work. Probably take less cooking time, so watch that it does not dry out.

9. I make hubby’s banana bread in 8×8 pan…it bakes at 325* though…ok, ty…gonna give it a try soon.

10. I will be making this! I have a great banana bread recipe I use a lot but this one will be a nice change.

11. I have this baking in the oven right now…used honeycrisp apples…anxious…smelling wonderful.

12. Let us know how it turns out.

13. Will do…it is still cooling…really hard not to cut it.

14. We didn’t wait; ate our first slice warm. 🙂

15. I think Ike this better than pumpkin bread which is pretty tasty,also

16. It is exceptionally good, Frances. I have a few more apples and everything else–may make another one soon . . . except that I don’t have any company right now and Jerry and I don’t need to eat that much fattening food.

17. Freeze and mail a possibility….???? I’m so tackyha!

18. And your address is?, my dear friend who couldn’t be tacky if she tried.

20. This is a winner recipe…it is wonderful…I did lower the temp to 325…still had to cover it after 60 min…top was browning too fast…baked about 85 min total. Thanks for sharing this recipe.


Our family loves homemade breads. I will definitely try this one! Thanks for sharing! Love you, Sis. Buxton!! 🙂

Well, I’m sure I love you too, Anonymous. Hope you enjoy the bread/cake. Blessings……More information has led me to believe this is from Jeanetta Orange. Thank you for posting here.


YUM!! Sounds and looks delicious. Can’t wait to try it. I caught up yesterday reading your blogs I had missed. It was so enjoyable. You made me smile and feel happy. Thank you for taking the time to share your thoughts and beautiful pictures. I love you, dear friend.

Hey, Lavelta. Thanks for the comment! . . . and the compliments. You’ll love this! See you soon.


Yum-oh! That looks spectacular! I miss you!

Miss you every day I don’t see you. Enjoyed lunch on Sunday. Love to the best daughter in the world . . . I don’t care what anybody else says . . . they just don’t know.


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