Apple Praline Bread
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup sugar
- 1 (8 ounce) carton sour cream
- 2 eggs
- 2 teaspoons vanilla
- 1 1⁄4 cups peeled and chopped tart apples
- 1 cup chopped pecans
- 1⁄4 cup butter
- 1⁄4 cup packed brown sugar
directions
- Mix together flour, baking powder, baking soda, and salt in a medium mixing bowl.
- In a large mixing bowl, combine sugar, sour cream, eggs, and vanilla.
- Mix with an electric mixer on low speed until well blended.
- Beat on medium speed for 2 minutes.
- Add flour mixture, to creamed mixture, beating on low speed until blended.
- Stir in apples and 1/2 cup of pecans.
- Spread batter into a greased 9x5 inch loaf pan.
- Sprinkle with remaining pecans; press lightly into batter.
- Bake at 350 degrees for 55-60 minutes or until tests done.
- May need to cover bread loosely with foil the last 10 minutes of baking to prevent overbrowning.
- Cool in pan on a wire rack for 10 minutes.
- Remove bread from pan.
- In a small saucepan, add butter and brown sugar.
- Stir over medium heat until mixture begins to boil.
- Reduce heat and boil gently for 1 minute.
- Drizzle brown sugar mixture over top of bread; cool.
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Reviews
-
I have a limited kitchen so without loaf pans I turn many things into muffins. I had the first muffin without the glaze and was not impressed; however, they tasted much better the next day - with and without the butter/sugar topping. It didn't exactly 'glaze' for me, but it tasted good. Also, for what it is worth, I used yogurt instead of sour cream. For the right occasion I would make these again.
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Tweaks
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I have a limited kitchen so without loaf pans I turn many things into muffins. I had the first muffin without the glaze and was not impressed; however, they tasted much better the next day - with and without the butter/sugar topping. It didn't exactly 'glaze' for me, but it tasted good. Also, for what it is worth, I used yogurt instead of sour cream. For the right occasion I would make these again.