Praline Loaf
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
There's something so satisfying about pulling a beautiful praline loaf from the oven, and honestly, this one couldn't be easier to make. With just twenty minutes of prep and thirty five minutes of baking, you'll have a stunning dessert ready before dinner time. I love using pistachios here because they're packed with heart healthy fats and add such a gorgeous green color throughout. The praline syrup keeps everything moist and delicious, while the combination of brown and granulated sugars creates this wonderful caramel depth. This recipe is incredibly forgiving too, so even if you're new to baking, you'll have success. Trust me, your kitchen will smell absolutely incredible, and your family will be asking for seconds.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 100 gbrown sugar
- 100 gunsalted butter(softened)
- 3 egglarge eggs(separated)
- 100 mlmilk
- 1 mLvanilla extract
- 50 mLpraline syrup
- 5 gsea salt
- 100 gpistachios
- 2 gbaking powder
- 1 gbaking soda
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 20cm loaf pan.
Tip: Line the pan with parchment paper for easy removal.
- 2
In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and baking soda.
Tip: Use a hand mixer or whisk to ensure the dry ingredients are well combined.
- 3
In a separate bowl, whisk together the softened butter, milk, and vanilla extract.
Tip: Make sure to scrape down the sides of the bowl to incorporate all the ingredients.
- 4
Add the praline syrup to the wet ingredients and whisk until combined.
Tip: If using a hand mixer, be careful not to overmix the mixture.
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the praline syrup, beginning and ending with the dry ingredients. Scrape down the sides of the bowl as needed.
Tip: Be patient and mix until just combined, as overmixing can lead to a dense loaf.
- 6
Fold in the pistachios and sea salt until well combined.
Tip: Use a rubber spatula to gently fold in the nuts and salt, taking care not to crush the pistachios.
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