Sunday, September 20, 2009

Praline Apple Bread

Well, this bread is just fantastically delicious. The bread itself isn't overly sweet, so if you're going for a more subtle, savory bread then skip the caramel topping. Otherwise, go for it because it is delicious and sweet. We used some Honeycrisp apples, which are delicious and tart and held up very well to being baked. They're a little more expensive than other apples, but they are also huge and worth it so go ahead and buy them. I am hoping the bread is still good tomorrow because I want to take it with me for lunches this week! I could also see myself making this as a gift for people this winter.


Praline Apple Bread
Better Homes & Gardens via CLBB (hAndyman)

Make-Ahead Tip: Up to 1 day ahead, make, bake, and cool loaf as directed. Cover and store at room temperature.

"Packed with apple flavor and topped with gooey caramel and crunchy pecans this quick bread is an easy make-ahead accompaniment for holiday meals."

1 cup granulated sugar
1 cup chopped pecans
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 carton dairy sour cream -- (8 ounce)
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups chopped -- peeled tart apples

1. Grease a 9x5x3-inch loaf pan. In a large mixing bowl beat together granulated sugar, sour cream, eggs, and vanilla on low speed of an electric mixer until combined, then beat on medium speed for 2 minutes.

2. Stir together flour, baking powder, soda, and salt; add to sour cream mixture, beating on low speed until combined. Stir in apple and 1/2 cup of the pecans. Turn into prepared loaf pan. Sprinkle with remaining chopped pecans; press lightly into batter.

3. Bake in a 350 degree F. oven for 55 to 60 minutes or until a wooden toothpick inserted in center comes out clean. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent over-browning.) Cool in pan on a wire rack for 10 minutes.

4. Meanwhile, in a small saucepan combine butter or margarine and brown sugar; cook and stir until mixture comes to a boil. Reduce heat and boil gently for 1 minute. Remove bread from pan. Drizzle top with brown sugar mixture; cool.

Yield: 18 servings

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