Saturday, February 5, 2011

SL's Praline Apple Bread

I came across Southern Living's (my favorite magazine) Praline Apple Bread recipe two fall's ago. I love anything apple and add that extra sweetness of Praline and I am in!!! This bread turned out to be amazing! I love it! It is great as a dessert, snack, or breakfast! This is a must try recipe!

Here is the recipe:

Sour cream is the secret to the rich, moist texture of this bread recipe. There's no butter or oil in the batter—only in the glaze.
Yield: Makes 1 loaf


  • 1 1/2  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
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1 1/2  cups  finely chopped, peeled 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 to 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 9- x 5-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 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.

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.

Recipe from Debbie Grusska, Hobart, Indiana
Debbie Grusska, Hobart, Indiana, Southern Living, SEPTEMBER 2009

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