Monday, September 21, 2009

Apple Praline Bread

My best friend, Kelli, made a delicious treat today.... APPLE PRALINE BREAD! Double yum! She is bringing me a taste tomorrow. I am so excited! She found the recipe in a recent copy of Southern Living magazine. Here are the pics and the recipe. Get ready to drool.

Praline Apple Bread

1 1/2 cups chopped pecans, divided
1 (8oz) container sour cream
1 c. granulated sugar
2 large eggs
1TBSP vanilla extract
2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. finely copped, peeled Granny Smith apples (about 3/4 lb)
1/2 c. butter
1/2 c. firmly packed light brown sugar

1. 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.
2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.
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 in to a greased and floured 9x5 inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.
4. 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 wire rack 10 minutes; remove from pan to wire rack.
5. 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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