Photo: Jennifer Davick; Styling: Lindsey Ellis Beatty, Katherine Eckert Coyne
Makes 1 loaf

Sour cream is the secret to the rich, moist texture of this praline-apple quick bread recipe. There's no butter or oil in the batter—only in the glaze.

How to Make It

Step 1

Preheat oven to 350°. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.

Step 2

Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.

Step 3

Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.

Step 4

Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.

Step 5

Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely (about 1 hour).

Step 6

Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature.

Step 7

Recipe from Debbie Grusska, Hobart, Indiana

Ratings & Reviews

July 23, 2015
Does the drizzle harden like a normal glaze might? im asking because i sell tiny loaves in bags and need glazes that harden so there isnt a giant mess! 

snapdragon1's Review

September 23, 2010
How can some people give a recipe a bad review when they don't follow the directions? Amazing! Great recipe. We loved it as is. Will make often.

JerseyCook's Review

November 16, 2009
OMG this recipe is to die for. Made if for company Sat..not a drop left on anyone's plate then my hubby and I proceeded to eat the remainder at every meal on Sunday. Can't wait to make it for Thanksgiving.


November 07, 2016
Copied a friend and made this for teacher appreciation week. It was beautiful, and received rave reviews. One teacher stayed after me for the recipe and continued to talk about it for months afterwards!

Move aside Banana Bread

April 16, 2015
This is without a doubt one of the best breakfast bread recipes I have across on the internet. It, as a recipe is completely sound. As others have said, the addition of some ground ginger, cinnamon, or apple pie spice mixture is warranted. The praline topping recipe could easily be cut in half and you'll still have a sufficient amount to drizzle for a gooey good time.

vrh228's Review

March 17, 2014
I have made this too many times to count. It always receives rave reviews and requests for the recipe!

stimply's Review

January 23, 2014
This bread grew on me a few days after sitting but overall I was disappointed. The apple taste (and before anyone tells me about cooking 101, I did use Granny Smith apples) was lacking. Slices of apples would probably be better than the fine chop. Also, even with the addition of cinnamon and fresh nutmeg, I thought the overall flavor of the bread was bland. The amount of topping was overwhelming. It's tasty -- butter and brown sugar, what can go wrong there -- but way too much. Made me think people are really rating the topping rather than the bread overall? Anyway, I was looking for a "wow" bread for bake and gives and this ain't gonna cut it.

SandyKlug's Review

November 17, 2013

BigMac96's Review

November 08, 2013

alwayslmby's Review

October 20, 2013
Made this this past weekend, though I made it dairy free: I used a fake baking cheese (which is similar to sour cream) instead of sour cream. It came out pretty good, but somehow the flavor of the apple got lost completely. I'm not sure if this was because of the fake cheese-- I followed the recipe completely otherwise.