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Praline-Apple Bread

Source of Recipe


Southern Living magazine



List of Ingredients



• 1½ cups chopped pecans, divided
  
• 1 (8-ounce) container sour cream
  
• 1 cup granulated sugar
  
• 2 large eggs
  
• 1 Tbsp vanilla extract
  
• 2 cups all-purpose flour
  
• 2 tsp baking powder
  
• ½ tsp baking soda
  
• ½ tsp salt
  
• 1½ cups finely chopped, peeled Granny Smith apples (about ¾ pound)
  
• ½ cup butter
  
• ½ cup firmly packed light brown sugar
  






Instructions



1. Preheat oven to 350° F. Bake ½ cup pecans in a single layer in a shallow pan 6 to 8 minutes, or until toasted and fragrant, stirring after 4 minutes.
   
   
2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes, or until blended.
   
   
3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and ½ cup toasted pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.
   
   
4. Bake at 350° for 1 hour to 1 hour and 5 minutes, or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
   
   
5. Bring butter and brown sugar to boil in a 1-quart 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).
   
   Makes 1 loaf.
   
   
   






Final Comments


To freeze:
Cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature.