Praline Apple Bread
Submitted by Samantha Saggese (Fall 2011)
Yield
4 servingsPrep
20 minCook
1 hrsReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | cup |
pecans
chopped and divided |
|
| 8 | ounces |
sour cream
|
|
| 1 | cup |
sugar
|
|
| 2 | each |
eggs
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoon |
baking soda
|
|
| .5 | teaspoon |
salt
|
|
| 1.5 | cups |
Granny Smith apples
finely chopped and peeled |
*
|
| .5 | cups |
butter
|
|
| .5 | cups |
brown sugar, light
firmly packed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
pecans
chopped and divided |
|
| 231.2 | ml/g |
sour cream
|
|
| 237 | ml |
sugar
|
|
| 2 | each |
eggs
|
|
| 15 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 355 | ml |
Granny Smith apples
finely chopped and peeled |
*
|
| 118 | ml |
butter
|
|
| 118 | ml |
brown sugar, light
firmly packed |
*
|
Directions
Preheat oven to 350°. Bake ½ 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 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and ½ 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).
Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature.
