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Praline-Apple Bread
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| 1-1/2 cups | chopped pecans, divided |
| 1 container (8 oz) | sour cream |
| 1 cup | granulated sugar |
| 2 large | eggs |
| 1 Tbs | vanilla extract |
| 2 cups | all-purpose flour |
| 2 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1/2 tsp | salt |
| 1-1/2 cups | finely chopped, peeled Granny Smith apples |
| 1/2 cup | butter |
| 1/2 cup | firmly packed light brown sugar |
1. Preheat oven 350*. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 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 9 x 5 inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.
4. Bake at 350* for 1 hour to one hour and 5 minutes 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 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).
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