Praline-Apple Bread

By MJH

Ingredients

• Topping:
• 1 8 oz. Container Sour Cream
• 1 c. Granulated Sugar
• 2 Large Eggs
• 2 T. Pure Vanilla Extract
• 2 c. All-Purpose Flour
• 2 t. Baking Powder
• 1/2 t. Baking Soda
• 1/2 t. Salt
• 1 t. Apple Pie Spice***
• 2 c. Finely Chopped, Peeled Jonagold Apples (or golden delicious, granny smith, etc. It ended up being about 3 large apples.)
• 1 1/2 c. Cinnamon Chips
• 1 c. Chopped Pecans, toasted
• 1/2 c. Unsalted Butter
• 1/2 c. Dark Brown Sugar, firmly packed
• 1/2 t. Pure Vanilla Extract
• Aluminum foil
• Substitution for Apple Pie Spice:
• For 1 teaspoon: substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and dash ground cloves or ginger

Preparation

Step 1

Preheat oven to 350 degrees. Grease and flour a 9×5-inch loaf pan.

In the bowl of an electric mixer, beat the sour cream, sugar, eggs and vanilla on low speed for 2 minutes or until blended.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt and apple pie spice.

Add to sour cream mixture, beating just until blended.

Fold in apples, ½ cup of pecans and 1 cup of cinnamon chips.

Pour batter into loaf pan and sprinkle with remaining pecans and cinnamon chips, lightly pressing them into the top of the batter.

Bake for 1 hour to 1 hour and 5 minutes or until a tester inserted in the middle comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning

Cool in pan on wire rack, placed over a baking sheet, for 10 minutes; remove from pan to wire rack.

Bring butter and brown sugar to a boil in a medium, heavy saucepan over medium heat, stirring constantly; boil 1 minute.

Remove from heat, add Vanilla Extract and spoon over top of bread.

Let cool completely. Store in an air-tight container.