Apple Praline Buttermilk Bread

I’m not sure if it’s the rainy Spring weather we are having or if I’m just in a funk, but I’ve been hunkered down in the kitchen on dull days baking.

When I’m not baking, I’m finding myself buying fresh bouquets of Spring flowers. They are gracing my kitchen table and just looking at them helps me wish for Summer. Put those two together {flowers + baking} and my life is pretty much made.

Throw in a glass of wine and a good book and you’d think I’d have won the lottery! And maybe some Fixer Upper re-runs and gosh darn it, I’m high on life.

It doesn’t take much for me to smile. I live simply and enjoy pleasing others. My house isn’t grand, but my kitchen always smells good and my friends know they can often rely on me to deliver a warm baked good.

In fact, after baking up this mouth watering bread I promptly texted a friend and informed her a warm loaf and two jars of my homemade jam would be by her front door when she arrived home from work. You see I bake and then I give most of it away. I cannot be trusted with the sweet little miracles I create!

When dreaming up this sweet loaf I knew I had buttermilk in the fridge to use up and a few lonely apples in the crisper drawer that had seen better days. Why not? I know it’s not Fall, where apples are in abundance everywhere, but that doesn’t mean we still can’t bake with them, right?

But here’s the kicker, the sweet, hot, almost boiling, praline sauce that you pour over the bread when it comes out of the oven? Well, it might be better than flowers, wine, and re-runs of Fixer Upper combined.

If that is possible.

My kids who came home from school that day with the everyday sigh of, “I-might-die-right-here-on-the-kitchen-floor-if-I-don’t-eat-right-now” look devoured this bread in about 5 seconds flat. In fact, I think one started choking before he took a big gulp of water to wash it down.

They gave it 5 stars and quickly asked why in the world I would give away the extra loaf when they loved it so much. Kids. Their waistlines are nonexistent at the meager ages of 2, 6 and 7. If they only knew how much they should be slowly enjoying that hot bread fresh from the oven after school, as in the coming years it will come with lots of guilt.

But, I kept my mouth shut about diets and waistlines and just informed them that it is nice to bake for others unexpectedly.

Who doesn’t love to receive a foodie package at their doorstep?

Enjoy this bread warm from the oven or a day later with a nice, cold glass of milk. That praline topping gets crunchy and oh, so delicious!

Apple Praline Buttermilk Bread

2 c. flour

½ c. sugar

1 ½ t. baking powder

½ t. baking soda

1 t. salt

1 c. buttermilk

1 egg

¼ c. vegetable oil

1 c. finely diced apples

1 t. cinnamon

½ c. finely diced pecans

Topping:

1 stick unsalted buttermilk

½ c. brown sugar

½ c. finely diced pecans

Preheat the oven to 350 degrees.
In a stand mixer combine the flour sugar, sugar, baking powder, baking soda and salt.
Add in the buttermilk, egg, oil, diced apples and pecans. Stir until just combined. Transfer to two greased loaf pans.
Bake loaves for 40-45 minutes or until raised and slightly golden.
Right before the loaves are finished, melt the butter and brown sugar in a small saucepan on the stove. Once melted, bring to a boil for 1 minute, stirring constantly. When the loaves are taken out of the oven, pour the hot topping over the bread and top with the remaining chopped pecans.
Allow to cool slightly before serving. Keep in an airtight container for up to 3 days.