Praline-Apple Bread Recipe

By RoketJSquerl

Ingredients

• 1 cup chopped Pecans, divided into two - 1/2 cup portions
• 1 1/2 cups Granny Smith Apples, peeled and chopped finely
• 1 - 8-oz. container of 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
• 1/2 teaspoon Ground Cinnamon
• 1/4 teaspoon Ginger
• 1/4 cup Butter
• 1/4 cup Light Brown Sugar, packed

Details

Servings 6
Preparation time 45mins
Cooking time 110mins
Adapted from tasteofsouthern.com

Preparation

Step 1

Preheat oven to 350º

Bake ½ cup of the Pecans in a single layer, in a shallow pan, for 8 minutes or until slightly toasted, stirring after 4 minutes.

Beat together the Sour Cream, Sugar, Eggs with an electric mixer set to low speed for about 2 minutes.

Add Sour Cream mixture to the dry ingredients, beating slightly just until blended.

Add the ½ cup of toasted Pecans.

Add the chopped Apples, stir the mixture slightly until blended, scraping down sides of bowl as you stir.

Grease and flour a 9x5 inch loaf pan. Spoon batter into pan.

Sprinkle top with another ½ cup of Pecans and lightly press into the batter.

Bake at 350º for 35 minutes, then cover lightly with aluminum foil to avoid over browning.

After bread has baked for 1 hour, test with a wooden skewer until it comes out clean.

Remove from oven, cool in pan placed on a wire rack for 10 minutes.

Remove loaf from the pan and place on the wire rack.

Let the bread cool before adding the topping.

Bring Butter and Brown Sugar to a slight boil in a small saucepan over medium heat.

Stir constantly and let boil for one minute. Do not overcook the syrup.

Remove from heat, pour over top of bread.