Praline-Apple Bread

By ccavaletti

Ingredients

• 1-1/2 c chopped pecans, divided
• 8 oz sour cream
• 1 c granulated sugar
• 2 large eggs
• 1 Tbsp vanilla extract
• 1 c all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1-1/2 c finely chopped, peeled Granny Smith apples (about 2-3/4 apples)
• 1/2 c butter
• 1/2 c firmly packed light brown sugar

Details

Servings 1
Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

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

Beat sour cream, granulated sugar, eggs and vanilla at low speed with an electric mixer 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 c toasted pecans.

Spoon batter into a greased and floured 9 x 5 inch loaf pan. Sprinkle with remaining 1 c pecans; lightly press pecans into batter.

Bake at 350º 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 for 10 minutes; remove from pan to 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).

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