OH. MY. GOSH. Let me introduce you to my new best friend, Praline-Apple Bread. This is the most decadent, savory, moist, flavorful bread I have ever tried. You are going to go NUTS over this for more than one reason... you'll know what I mean once you make it. I chose this recipe because fall seems to bring out the best in apples and apples seem to bring out the best in fall :) Make it now, thank me later. The only problem with this bread: I can't stop eating it.
Praline-Apple Bread
Southern Living, Sept. 2009
1 1/2 cup chopped pecans, divided
1 (8 oz.) container sour cream
1 cup granulated sugar
2 large eggs
1 T. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
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
Step 1: Preheat oven to 350 degrees. 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.
Step 2: Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.
Step 3: 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 9X5 inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.
Step 4: Bake at 350 degrees for 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.
Step 5: Bring butter and brown sugar to a boil in a 1-qt. heavy sauce pan 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 aluminum foil. Freeze up to 3 months. Thaw at room temp.
