It’s apple season!! Before I start breaking out some pumpkin recipes, I have to pay respect to the apple. I decided to try a new apple recipe that I found in my most recent Southern Living Magazine. Who can resist a praline topping! This was a really good bread, only made better by serving warm with some good ol’ butter. The only thing missing from this recipe for me was cinnamon. I couldn’t believe I didn’t think of it while I was putting the batter together, but I will definitely add it in next time.
Praline–Apple BreadPrinter Friendly Version
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
1/2 teaspoon cinnamon, (optional)
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
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.
Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.
Stir together flour and next 4 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.
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.
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).