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).
