Praline Apple Bread

By Yvette-2

Ingredients

• 1 1/2 c chopped pecans, divided
• 1 8 oz container sour cream
• 1 c. sugar
• 2 large eggs
• 1 T vanilla extract
• 2 c flour
• 2 t. baking powder
• 1/2 t baking soda
• 1 t. cinnamon
• 1/2 t. salt
• 1 1/2 c. finely chopped, peeled Granny Smith apples (about 3/4 lb.)
• 1/2 c. butter
• 1/2 c. firmly packed light brown sugar

Preparation

Step 1

1. Preheat oven at 350 degrees. Bake 1/2 c. pecans in a single layer in a shallow pan 6-8 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 1/2 cup toasted pecans. Spoon batter into a greased and floured 9x5 loaf pan. Sprinkle with remaining 1 cup chopped pecans, lightly press into batter.
4. Bake at 350 degrees for 1 hour or until a wooden toothpick 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 a boil in a 1 qt saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely.