Sunday, December 06, 2009

Apple-Praline Bread

My sister-in-law Terry brought this heavenly concoction for Thanksgiving. She did seem a bit surprised when I whipped out the camera, but I knew it was blog-worthy!
I asked her for the recipe. Trust me - this will all be gone at one sitting. My Mom wrapped a piece to take home as she was full and she saw how fast it was going.
Terry got this recipe from the September 2009 issue of Southern Living. She hopes others make it and enjoy it as much as we did.

BAKE: 1 HR, 6 MIN.; COOL: 1 HR., 10 MIN.;

Sour cream is the secret to the rich, moist texture in this bread.
There's no butter or oil in the batter - only in the glaze.

1 1/2 chopped pecans, divided
1 (8-oz) container sour cream
1 cup granulated sugar
2 large eggs
1 Tbsp. 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, peel Granny
Smith apples (about 3/4 lb.)
1/2 cup butter
1/2 cup firmly packed light brown sugar

1. Preheat oven to 350. Bake 1/2 cup pecans in a single layer in a shallow pan
6-8 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 into 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 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.

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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