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"Sour Cream Apple Cardamom Quick Bread




Source of Recipe


BBR


Recipe Introduction


I used walnuts and omitted the topping (only because I wanted to see how sweet the bread actually is and knew the the topping would definitely add more sweetness). But, I will definitely try it again with the topping but just to let everyone know, we thought it was just perfect without the extra sweetness. Also, I used and shredded 2 Gala apples (instead of Fugi). My 2 loaves were done perfectly after 60 minutes. This would be a great recipe to make for bake sales this fall, too


List of Ingredients




8 Tbsp. butter softened
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 tsp. vanilla extract
1/2 cup sour cream
1 1/2 tsp. ground cardamom
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
2 1/2 cups flour
1 cup chopped pecans lightly toasted
2 cups grated apples such as Gala or Fuji

Recipe



Preheat oven to 350°. Butter and flour two 8X4-inch loaf pans and reserve (dust with ground pecans instead of flour if you have them). In a mixer, cream together the butter, oil and sugars. Add the eggs, vanilla and sour cream. Sift together the cardamom, salt, baking powder, baking soda and flour. Mix into the creamed ingredients, a little at a time, until incorporated, taking care not to overmix. Stir in the pecans or walnuts and apple. Divide batter between the prepared pans. Tap pans on the counter to remove any air bubbles. Bake for approximately 60 to 65 minutes, or until a toothpick poked in centers comes out clean. Rotate pans halfway through baking. After 45 minutes, place sheets of foil loosely over loaves to prevent overbrowning (I didn't have to do this). Cool in pans for 10 minutes, then remove to a rack and turn right-side-up to cool completely.

Topping: Mix 1/2 cup of butter and 1/2 cup brown sugar in a saucepan. Heat at medium-low setting, stirring, until mixture comes to a boil. Boil for 1 minute. Pour over top of cooled loaves. Sprinkle with toasted chopped pecans.