The Times - Serving Waitsburg, Dayton and the Touchet Valley

By Teeny McMunn
The Times 


Praline Apple Bread


Packed with apple flavor and topped with gooey caramel and crunchy pecans.

This is an all-time favorite that I bake and share at this time of year. It makes one large loaf or two small loaves (I think), maybe three.

1 c. white sugar 2 c. all-purpose flour

1 8 oz. dairy sour cream 2 tsp baking flour

2 eggs ½ tsp baking soda

2 tsp vanilla ½ tsp salt

1 ¼ c. chopped peeled, tart apple 1 c. chopped pecans

Topping: ¼ c. butter and ¼ c. brown sugar

In a large mixing bowl, beat together granulated sugar, sour cream, eggs and vanilla on low speed until combined, then beat on medium speed for two minutes.

Stir together flour, baking powder, soda and salt; add sour cream mixture, beating on low speed until combined. Stir in apple and ½ c. pecans. Turn into a greased 9 x 5 loaf pan (or two small ones). Sprinkle with remaining chopped pecans, pressing lightly into batter.

Bake in a 350-degree oven for 55-60 minutes or until toothpick inserted in center comes out clean—less if you use small pans. If necessary, cover loosely with foil to prevent over browning. Cool in pan on a wire rack for 10 minutes.

Topping: Meanwhile, in a small saucepan, combine butter and brown sugar, cook and stir till mixture comes to a boil. Reduce heat and boil gently for one minute. Remove bread from pan and drizzle top with the brown sugar mixture. Cool.

MY NOTES: I’ve always received compliments on this bread. And I realized it has no oils or butter in the batter, but it is a moist bread. After completely cooled, wrap in wax paper or parchment paper, then in some festive wrap, freeze, and voila’, it is ready to gift. Or keep.



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