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Praline Apple Bread
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Yield: 1 loaf
Preparation time:
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| Praline-Apple Bread From Southern Living Sour cream is the secret to the rich, moist texture of this praline-apple quick bread recipe. There's no butter or oil in the batter—only in the glaze. Yield: Ingredients: | |
| 1 1/2 cups | chopped pecans, divided |
| 1 (8-oz.) container | 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 1/2 cups | finely chopped, peeled Granny Smith apples, (about 3/4 lb.) |
| 1/2 cup | butter |
| 1/2 cup | firmly packed light brown sugar |
Preparation:
1. Preheat oven to 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 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 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).
Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature. If topping is desired see 3 Cup Bread
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