Apple Pecan Praline Bread

I’ve decided that with all my time in the summer, I am going to start exploring more breakfast breads for Colin to eat every week. He’s excited, of course, and he LOVED this one! When he was a little boy, he had a major affinity for apples. Like, he would ONLY eat apples or things with apples in the name for quite a while—Apple Jacks cereal was a big buy in the Smith house. So I knew, although his tastes have changed and broadened considerably (thank GOODNESS!), he would really love this bread. I couldn’t get enough as well! If you would like to make this a bit sweeter and more decadent, use the optional caramel glaze at the bottom of this page. It’s not needed one bit, but it is an amazing addition nonetheless!

Apple Pecan Praline Bread

*1 ½ cups peeled and diced apples (I used 1 medium-ish Braeburn)

1 package candied pecans, 5 oz, chopped, or about 1 1/2 cups (I got mine at Trader Joe’s)

1 cup full-fat canned coconut milk (use sour cream if dairy does not bother you!)

2 large organic eggs

2 teaspoons vanilla

2 cups gluten free flour blend (I use Trader Joe’s brand)

½ cup organic white sugar

½ cup packed organic brown sugar

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon kosher salt

Instructions:
Preheat your oven to 350F and grease and flour a 9×5 loaf pan.

With an electric mixer in a large bowl, beat your coconut milk (or sour cream), sugars, eggs, and vanilla.

In a medium bowl, stir together your flour, baking powder, baking soda, cinnamon, and salt. Add this mixture to the milk mixture, beating until just blended.

Stir in your apples and ½ of the chopped candied pecans. Pour the batter into your prepared pan. Sprinkle on the remaining nuts on the top and press into the batter lightly. Bake for 1 hour to 1 hour and 10 minutes, or until a cake tester inserted into the middle comes out clean.  Cover the pan with aluminum foil after 50 minutes if it becomes too brown on top.

Let cool on a wire rack for 15-20 minutes, and then take out of pan and let cool completely on the wire rack. See my notes below for alternative baking pans.

Note: The first time I made this, I used coconut cream instead of milk. When I’ve done this in the past, it has yielded a very light, but very delicate, cake. So, the finished product was so moist and yummy, but it didn’t hold together when sliced.

Muffin option: pour the batter 3/4 of the way into lined muffin tins, and top the pecans! It will make about 24 muffins.

Optional praline topping:

Cook ½ cup butter and ½ cup brown sugar in a small saucepan over medium heat, stirring constantly. Boil it for 1 minute. Then take it off and cool slightly. Spoon it over the top of the bread for an extra special dessert cake!

*Apples can bother some people with IBS or sensitive stomachs. They are fine for me if I have a little (like a few pieces of this bread at a time), but a whole apple in a sitting would make my tummy sad. See what works for you!

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 Recipe inspiration from: Let’s Dish Recipes