Apple Praline Bread

Jo Busch

By
@ladylove8863

This is so delicious you won't be able to stop eating it. I have made this several times and each time I keep getting requests for the recipe. The cake is so moist without oil or butter in the batter. Enjoy!


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Comments:

Serves:

Several people depending on the slices

Cook:

1 Hr

Method:

Bake

Ingredients

1-1/2 c
chopped pecans, divided
8 oz
container sour cream
1 c
sugar
2 large
eggs
1 Tbsp
vanilla extract
1/3 c
applesauce
2 c
flour
2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
1/2 tsp
cinnamon
1/2 tsp
allspice, ground
1/2 tsp
nutmeg
1/4 tsp
cloves
1-1/2 c
finely chopped granny smith apples
glaze:
1/4 c
butter
1/4 c
brown sugar

Directions Step-By-Step

1
1. Preheat oven to 350 degrees. Bake ½ cup pecans in a single layer in a shallow pan until toasted and fragrant, approx. 3-4 minutes. Be sure to keep an eye on it as they toast quickly.

2. Beat sour cream and next 4 ingredients at low speed with an electric mixer 2 minutes or until blended.

3. Stir together flour and next 7 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and ½ cup of toasted pecans. Spoon batter into a greased and floured 9 x 5 loaf pan. Sprinkle with remaining 1 cup chopped pecans, lightly press pecans into batter.

4. Bake at 350 degrees for approx 1 hr or until a wooden pick inserted into center comes out clean. Shield with aluminum foil after 50 min. to prevent excessive browning. Cool in pan on a wire rack 10 min.

5. Bring butter and brown sugar to a boil in a heavy saucepan over medium heat stirring constantly. Boil 1 min, remove from heat and spoon over top of bread, let cool completely (about 1 hr).

Note: To freeze, cool bread completely, wrap in plastic wrap, then in aluminum foil, Freeze up to 3 months. Thaw at room temperature.

About this Recipe

Main Ingredient: Fruit
Regional Style: American