Side Pannel
Apple Praline Bread
Apple Praline Bread
- Recipe Submitted by maryjosh on 08/13/2018
Ingredients List
- 1½ cups chopped pecans, divided
- 1 cup sour cream
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups finely chopped, peeled gala apples
- ½ cup butter
- ½ cup firmly packed light brown sugar
Directions
Preheat oven to 350. Spread ½ cup of the chopped pecans in a single layer on a large baking sheet. Place in oven and toast for 5-6 minutes, or until fragrant, stirring halfway through to prevent scorching. Set pecans aside.
Beat together the sour cream and next 3 ingredients at low speed just until blended. In a medium bowl, combine the flour and next 4 ingredients, whisking to blend. Add to the sour cream mixture in 3 additions, stirring just to combine after each addition. Stir in chopped apple and ½ cup toasted pecans.
Spoon batter into a greased 9x5-inch loaf pan. Sprinkle with the remaining 1 cup chopped pecans, and press the pecans gently into the batter.
Bake at 350 for approximately 1 hour, or until a wooden pick inserted in the center comes out clean. Shield the loaf with aluminum foil for the final 15 minutes of baking to prevent over-browning. Cool in pan on wire rack for 10 minutes. Remove from pan and place on wire rack.
Combine butter and brown sugar in a microwave-safe bowl. Cook on high for about 3 minutes, stirring after each minute of cooking, until the sugar is melted. Spoon the mixture over the loaf and allow to cool completely.
Beat together the sour cream and next 3 ingredients at low speed just until blended. In a medium bowl, combine the flour and next 4 ingredients, whisking to blend. Add to the sour cream mixture in 3 additions, stirring just to combine after each addition. Stir in chopped apple and ½ cup toasted pecans.
Spoon batter into a greased 9x5-inch loaf pan. Sprinkle with the remaining 1 cup chopped pecans, and press the pecans gently into the batter.
Bake at 350 for approximately 1 hour, or until a wooden pick inserted in the center comes out clean. Shield the loaf with aluminum foil for the final 15 minutes of baking to prevent over-browning. Cool in pan on wire rack for 10 minutes. Remove from pan and place on wire rack.
Combine butter and brown sugar in a microwave-safe bowl. Cook on high for about 3 minutes, stirring after each minute of cooking, until the sugar is melted. Spoon the mixture over the loaf and allow to cool completely.
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