Praline Apple Bread – 2011 1st Place: Cakes, Breads, Cookies
Congratulations Jane Shrum on winning 1st Place in the Cakes, Breads, Cookies category!
Praline Apple Bread
1 ½ cups chopped pecans, divided
1 (8-oz.) container sour cream
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups finely chopped, peeled Granny Smith apples (about ¾ lb.)
½ cup butter
½ cup firmly packed light brown sugar
- Preheat oven to 350 degrees. Bake ½ cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.
- Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.
- Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and ½ cup toasted pecans. Spoon batter into a greased and floured 9×5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.
- Bake at 350 degrees 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 a wire rack 10 minutes; remove from pan to wire rack.
- Bring butter and brown sugar to a boil in a 1-quart 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).