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November 16, 2010

Praline Apple Bread



This Praline Apple Bread may be called a bread, but can just as easily 
be served as a dessert. The batter doesn't have any oil or butter in it, but does call 
for sour cream, which is the secret to the moistness. 

I actually had some sitting on my counter somewhat covered for 3 days,
and it was still moist and awesome. 



The praline topping puts it over the top.




Praline Apple Bread

1 1/2 cup 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 dark brown sugar

This recipes makes 1 loaf.


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. 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 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.


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 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.

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