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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Please go to my blog to see photos..I can't get them to go up here.. Fall is getting closer. Why not start it off right by baking this wonderful bread! Read more ! I made this today and it's outstanding! Ingredients:
praline-apple bread |
makes 1 loaf prep: 20 min. |
bake:1 hr. cool: 1 hr 10 min. |
cook: 5 min. |
1 1/2 cups chopped pecans, divided |
1 (8oz.) container sour cream |
1 cup granulated sugar |
2 large eggs |
1 tbsp. 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(about 3/4 pound) |
1/2 cup butter |
1/2 cup firmly packed light brown sugar |
Directions:
1. 1. Preheat oven to 350*. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 min. or until toasted and fragrant, stirring after 4 min.
2. 2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.
3. 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-x5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.
4. 4. Bake at 350* for 1 hour to 1 hour and 5 minutes or until 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. 5. Bring butter and brown sugar to 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)
6. Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature.
7. Recipe: Adapted from Southern Living
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