Praline Apple Bread

1 1/2 cubes chopped pecans, divided

1 8 oz. container sour cream

1 cup granulated sugar

2 large eggs

1 Tablespoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups finely peeled and chopped Granny Smith apples 

1/2 cup butter

1/2 cup firmly packed light brown sugar

Preheat oven to 350º.  Bake 1/2 cup pecans in single layer in a shallow pan for 6-8 minutes or until toasted and fragrant, stirring after 4 minutes.

Beat sour cream, sugar, eggs and vanilla at low speed with an electric mixer for 2 minutes or until blended.

Stir together flour, baking powder, baking soda and salt.  Add to sour cream mixture, beating just until blended.  Stir in apples and 1/2 cup toasted pecans.  Spoon batter into a greased and floured 9” x 5” loaf pan.  Sprinkle with remaining pecans, lightly pressing nuts into batter.

Bake at 350º for 50 minutes and cover with aluminum foil for another 10-15 minutes or until wooden pick inserted into center comes out clean.  Cool in pan on wire rack for 10 minutes; remove from pan to a wire rack.

Bring butter and brown sugar to a boil in a 1-qt heavy saucepan over medium heat, stirring constantly; boil 1 minute.  Remove from heat and spoon over top of bread.  Let cool completely (about 1 hour).

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.