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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Praline-Apple Bread Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups chopped pecans, divided
1 cup granulated sugar
2 large eggs
1 tbsp. vanilla extract
2 cups all-purpose flour
8 oz. sour cream
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups finely chopped, peeled Granny Smith apples (about 3/4 lb.)(chop in blender)
1/2 cup butter
1/2 cup firmly packed light brown sugar

Directions:
Directions:
Preheat at 350º. Bake 1/2 cup pecans in single layer in shallow pan 6-8 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. In a separate bowl, 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 9x5" loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.

Bake at 350º for 1 hours 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-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).

Number Of Servings:
Number Of Servings:
1 loaf
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
To freeze, cool bread completely; wrap in plastic wrap, then aluminum. Freeze up to 3 months. Thaw at room temperature.

 

 

 

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