Recipes - print - PRALINE APPLE BREAD 3


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Preheat oven to 350°. Grease and flour 9x5 inch loaf pan.

Bake 1/2 cup pecans in a single layer in a shallow pan 6-8 minutes or until toasted and fragrant, stirring after 4 minutes. Chop toasted pecans and set aside.

Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.

Stir together flour and the next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans.

Spoon batter into prepared pan. Chop remaining pecans and sprinkle on top of batter; lightly press pecans into batter. Bake at 350° for 60-65 minutes or until wooden pick inserted into center comes out clean. Cover 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.

Bring butter and brown sugar to a boil in a 1 quart 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.

-1 1/2 cups pecans, divided
-16 ounces sour cream
-1 cup granulated sugar
-2 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 Granny Smith apples, finely chopped, peeled
-1/2 cup butter
-1/2 cup light brown sugar, firmly packed