September 29, 2010

Praline-Apple Bread

Oh, Heaven help me!  This was To DIE for!  You have this Praline topping that you just want to eat by the even have a little extra praline left because there is so much...and you better believe that I am using that on every slice of bread as the "butter"...but it's ok, because there is lots of butter in the sauce;)  My family devoured the bread...I, on the other hand, devoured the praline sauce:)

The bread is extra moist since there is sour cream in it, the apples help as well!  I got this recipe from My Recipes...I love them because of this recipe!!

I hope you enjoy this!!  And enjoy the nice Fall aroma that takes over your home!

Praline-Apple Bread
adapted from

  • 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 tsp. cinnamon
  • 1/2 tsp. nutmeg (opt.)
  • 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 5 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-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.

1 comment:

  1. This was not what I needed to see right after I got back from running! How do you stay so skinny?!