PRALINE-TOPPED APPLE BREAD
My heavenly loaf is perfect to serve to overnight guests.
—SONJA BLOW NIXA, MO
PREP: 30 MIN. • BAKE: 50 MIN. + COOLING • MAKES: 1 LOAF (16 SLICES)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 cup (8 ounces) sour cream
2 eggs
3 teaspoons vanilla extract
1 1/2 cups chopped peeled Granny Smith apples
1 1/4 cups chopped pecans, toasted, divided
1/2 cup butter, cubed
1/2 cup packed brown sugar
1. Preheat oven to 350°. In a large bowl, mix flour, baking powder, baking soda and salt. In another bowl, beat sugar, sour cream, eggs and vanilla until well blended. Stir into flour mixture just until moistened. Fold in apples and 1 cup pecans.
2. Transfer to a greased 9x5-in. loaf pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove to a wire rack to cool completely.
3. In a saucepan, mix butter and brown sugar. Bring to a boil, stirring constantly to dissolve sugar; boil 1 minute. Spoon over bread. Sprinkle with remaining pecans; let stand until set.
NOTE To toast nuts, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.