Praline Bread

breakfast, brunch or snack

A specialty to the south, pralines are nothing more than toasted pecans suspended in a rich golden brown sugar base making for a delightful candy that will satisfy any sweet-tooth. Nothing more is really a southerners way of saying, it is something we take for granted. There are several variations; the crunchy crystallized sugar patties, some with consistencies of a creamy soft fudge and others more nougat like taffy. My favorite are the creamy versions.

Pralines are ultra sweet, one will do me for a while and that is why I like this slightly sweeten bread. I thought about it as I made the sweet potatoes last week, the one with the praline-like topping. This recipe uses the elements of pralines in making one fine tasting, loaf of bread similar to raisin or banana bread. It is a perfect balance of buttery nutty flavor and brown sugar sweetness. A sweet bread that is delicious sliced as is, by running slices under the broiler to toast with a nice pat of butter, served with honey butter or spread with fruit cream cheese for sandwiches. Enjoy!

Praline Bread
makes 1 loaf

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter or margarine
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 1/2 tablespoons Southern Comfort or bourbon
2 eggs
3/4 cup buttermilk
1 cup chopped pecans, toasted

Preheat oven to 350 degrees F. Grease the bottom only of a loaf pan, either an 8 1/2 or 9-inch.

Mix the flour, baking soda and salt together in a bowl, put aside. Beat butter with the sugars using an electric mixture on medium speed until light and fluffy. Beat in the vanilla, bourbon and 1 egg into the mixture well. Add the other egg and beat until creamy. Alternately, beat in the flour mixture and the buttermilk on low speed beating well after each addition. Reserve 2 tablespoon of pecans and fold remaining pecans into the batter. Pour into the pan.

Finely chop reserved pecans and sprinkle over the batter. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes and remove loaf from pan. Allow to rest and cool completely before slicing.

Notes: You can use substitute 1/2 teaspoon extract for the bourbon if desired, almond or maple would be good.
If you prefer to use regular milk, replace the baking soda with baking powder to correct the alkali to acid ratio. You can also use whole yogurt instead of the buttermilk.

26 thoughts on “Praline Bread

  1. Marguerite

    That settles it, I'm moving in! lol I didn't know that you could bake, too! Seriously, this Praline Bread looks absolutely scrumptious and with Southern Comfort, omg! And it looks gorgeous and just divine! Guess I'll be adding another dessert to my Thanksgiving menu! Thanks for the great recipe, cher!

  2. Drick

    okay you two, southern comfort is something I use in many recipes, even ice cream … Marguerite, this is really more like a bread, think of it as a pecan sweetbread, like I said, good for toasting or spreading with your favorite spreads

  3. Trix

    Drick!!! Pralines AND bread. I can smell it, and now I can't stop sitting here thinking about it. It is a bundle of Southern-ness and all of my favorite things … and I have been seeing bourbon pop up in more and more recipes lately – nice to see that people are catching on, eh? ; )

  4. Chef Dennis

    praline bread sounds like such a treat!! you have some pretty good ingredients going on there, so how could it not be good!! The southern comfort is such a nice addition!

  5. Pierce

    Drick – the Southern Comfort sounds appealing. It gives the recipe a little ooph! Although it doesn’t need a boost. Looks fantastic. I like the chopped pecans on top

  6. redkathy

    Oh I love bread like this. Great for breakfast with a cup of hot coffee! BTW- I bought the Brummel and Brown that you suggested. Going to try it with this yummy bread.

  7. bunkycooks

    Now I know what else to do with some of my pecans that we bought a few weeks ago (post today)! This recipe sounds really good…you know the boozy addition doesn't hurt! 😉

  8. Claudia

    What a grand idea – I like the pralines in the bread to offset the sweetness – in the sweet potatoes – all that sweetness may be too much (although sweet-toothed monsters may not agree).Plus it just looks welcoming.

  9. Kristen

    Wrapping the yumminess of pralines in the comfort of bread was a brilliant idea. This sounds wonderful. My mother, who should have been a southerner, would love this.

  10. My Little Space

    Drick, the bread looks relaly tempting. Bookmarked this for later use. Thank you and hope you're having a wonderful weekend. I guess you must be extremely busy for the coming celebrations menu preparation. Enjoy & have fun! Blessings, Kristy

  11. Kate

    MMMM, I'm wishing I was in New Orleans right now! That looks fantastic, Drick. And, it's something the sweet lovers in our family would go nuts over. Kate

  12. MM

    Thanks for linking w/ See Ya In The Gumbo!I adore creamy pralines. Love that little sneak of bourbon in the bread. You and I are very often on the same page, Drick. This week I made sweet potato bread w/ praline butter.


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