Praline Apple Bread

This is apple bread dressed up for company. The batter starts with sour cream, which keeps the crumb dense, moist, and tender long after baking, then gets loaded with finely chopped Granny Smith apples for tart pockets and toasted pecans for crunch.

Toasting the pecans first is worth the few minutes. It deepens their flavor and stops them going soft in the batter. Tart Granny Smiths hold their shape and cut the sweetness, which is exactly what you want under a praline topping.

That topping is the showstopper: butter and brown sugar boiled together for a minute, then spooned warm over the cooled loaf, where it sets into a glossy, candy-like praline crust. Be patient and let it set fully before slicing. The bread freezes well too, so it’s a smart make-ahead for the holidays.

Chef Tips

• Shield the loaf with foil partway through baking to stop the top scorching before the center sets.
• Test with a wooden pick in the middle; the apples add moisture, so it may need the full hour-plus.
• Boil the praline topping the full minute so it thickens enough to cling instead of running off.
• Cool the loaf before glazing, or the topping soaks in instead of setting on top.

Variations

• Swap the pecans for walnuts, or add a pinch of cinnamon and nutmeg to the batter.
• Use a tart-sweet mix of apples like Honeycrisp alongside the Granny Smith.
• Stir a handful of dried cranberries into the batter for color and tang.