Cracker Barrel Apple Praline Bread Recipe

Cracker Barrel Apple Praline Bread Recipe is a classic American fruit loaf. This moist cake uses sour cream, crisp apples, and crunchy pecans with a rich buttery glaze.

This is one of those recipes that looks harder than it is. The whole thing comes down to how you handle the batter. If you overwork the mixture once the flour goes in, you’ll end up with a tough, rubbery loaf instead of a tender crumb.

The sour cream is doing more work than you’d think. Without it, the bread loses that essential moisture and tangy depth that balances the sweet praline topping. I’ve tried a few versions of apple bread and this one from Cracker Barrel is the one I keep going back to because it stays moist for days.

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Cracker Barrel Apple Praline Bread Recipe Ingredients

The Bread

• 250ml (9fl oz) full-fat sour cream
• 200g (7oz) soft brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 250g (9oz) plain flour
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 150g (5oz) apples, peeled and finely chopped (Gala or Granny Smith)
• 120g (4oz) pecans, chopped and divided

The Praline Topping

• 100g (3.5oz) soft brown sugar
• 115g (4oz) butter

How To Make Cracker Barrel Apple Praline Bread Recipe

1. Heat the oven: Set the rack in the centre and preheat to 180°C (350°F/Gas Mark 4). Grease a 9×5 inch (23x13cm) loaf tin well and dust with plain flour to stop the heavy batter sticking.
2. Mix the wet base: Beat the sour cream, brown sugar, eggs, and vanilla extract in a large bowl. Whisk for about 2 minutes until the mixture looks smooth and the sugar starts to dissolve.
3. Add the dry ingredients: Sift the plain flour, baking powder, bicarbonate of soda, cinnamon, and nutmeg directly into the wet mixture. Mix gently with a wooden spoon until no white streaks remain.
4. Fold in the fruit: Toss in the chopped apples and 60g (2oz) of the chopped pecans. Use a spatula to turn the batter over itself until the pieces are spread evenly.
5. Fill the tin: Spoon the thick batter into your prepared tin and level the top with the back of a spoon. Sprinkle the remaining 60g (2oz) of pecans over the surface and press them in slightly so they stay put.
6. Bake the loaf: Place the tin in the oven for 55 minutes. Check the centre with a skewer; it should come out clean or with a few moist crumbs.
7. Cool the bread: Leave the loaf to rest in the tin for 15 minutes. Carefully turn it out onto a wire rack to finish cooling before you start the glaze.
8. Prepare the praline: Melt the butter and brown sugar in a small saucepan over medium heat. Stir constantly for about 1 minute until the mixture bubbles and the sugar granules disappear.
9. Finish with glaze: Drizzle the hot praline sauce over the top of the cooled bread. Let the topping set and harden for 10 minutes before you try to slice it.

Recipe Tips

Choose the right apples. Use firm varieties like Granny Smith or Pink Lady because they hold their shape during the long bake. Softer apples will turn into mush and make the bread soggy.

Watch the browning. If the top of the loaf looks dark before the 45-minute mark, cover it loosely with a piece of aluminium foil. This protects the pecans from burning whilst the middle finishes cooking.

Do not overmix. Stop stirring the moment the flour disappears. Overworking the batter develops gluten, which makes the bread heavy and dense rather than light.

Store before glazing. If you want to make this a day early, keep the bread wrapped in clingfilm and make the praline fresh when you are ready to serve. The glaze is best when it has just set.

Chop the apples small. Cut the fruit into pieces no larger than half a centimetre. Large chunks will sink to the bottom of the tin and cause the loaf to break apart when sliced.

What To Serve With Apple Praline Bread

Serve thick slices of this warm loaf with a generous smear of salted butter. It works well alongside a sharp cheddar cheese for a savoury contrast.

For a proper dessert, add a scoop of vanilla bean ice cream or a pour of double cream. A hot cup of Earl Grey tea cuts through the sweetness of the praline topping.

How To Store Apple Praline Bread

Fridge

Wrap the cooled loaf tightly in clingfilm or place it in an airtight container. It will stay fresh for up to 5 days. Keep it away from strong-smelling foods as the crumb absorbs odours.

Reheat

Warm individual slices in a dry frying pan over medium heat for 1 minute per side to crisp the edges. You can use a microwave for 15 seconds, but the praline glaze will become very sticky and lose its crunch.

Freeze

Slice the loaf first and place greaseproof paper between each piece before freezing in a heavy-duty bag. They will keep for 3 months. Thaw at room temperature for an hour before reheating.

Cracker Barrel Apple Praline Bread Recipe Nutrition Facts

• Calories: 410
• Protein: 5g
• Fat: 22g
• Carbohydrates: 48g
• Sugar: 31g
• Sodium: 210mg.

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Southern Shrimp and Grits Recipe
• Cracker Barrel Skillet Hash with Sausage and Apples
• Cracker Barrel Breakfast Biscuit Bombs Recipe