Apple Bread with Praline Topping
User Reviews
5
Apple Bread with Praline Topping
Description
The recipe blends sour cream, sugar, eggs, and vanilla as the base, with flour, baking powder, baking soda, and cinnamon incorporated carefully to avoid overmixing. Apples, prunes, and toasted pecans tossed in a little flour are folded in to distribute them evenly. The loaf is baked in a greased and floured pan at 350°F for about an hour or until a tester comes out clean. The toasted pecans on top add texture and a toasty flavor. If the crust browns too quickly, foil can be placed on top partway through baking to prevent burning.
This bread offers a moist crumb with bursts of fruity sweetness from the apples and prunes, complemented by the crunch and flavor of pecans. It is suitable for breakfast, tea time, or a snack.
Most apple varieties work well, and prunes may be substituted with raisins or omitted by adding slightly more apple. Store the cooled loaf wrapped securely at room temperature to preserve freshness.
Ingredients
For the bread:
- 1 1/2 cups apple recommend: Honeycrisp, finely chopped
- 8 prunes coarsely chopped (optional, large
- 1 1/2 cups pecans chopped, divided
- 8 ounces sour cream
- 1 cup sugar
- 2 egg
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour plus 1 tablespoon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
For the topping:
- 8 tablespoons butter (1 stick)
- 1/2 cup light brown sugar firmly packed
Instructions
- Preheat the oven to 350 degrees. Generously grease and flour a 9x5 inch loaf pan and set aside.
- Place 1/2 cup of the chopped pecans in a shallow baking pan and bake at 350 degrees for 6-7 minutes or until toasted. Stir once halfway through baking. Set the pecans aside to cool.
- Beat together the sour cream, sugar, eggs, and vanilla on low speed until well combined.
- In a separate bowl, combine the flour, baking powder, baking soda, and cinnamon. Slowly add the dry ingredients to the wet mixture beating on low speed until just blended.
- In a small bowl, toss the apples, prunes, and toasted pecans with one tablespoon flour. Stir the apples, prunes, and pecans into the batter.
- Spoon the mixture into the prepared loaf pan and sprinkle the top with the remaining pecans very lightly pressing them onto the batter.
- Bake for 1 hour or until a tester inserted in the center of the loaf comes out clean. Check after about 45 minutes and if the top is beginning to brown too much, lightly cover with aluminum foil to prevent over cooking.
- Cool the loaf in the pan on a wire rack for 10 minutes. Remove from the pan and replace on the cooling rack.
- In a heavy saucepan, bring the butter and brown sugar to a boil over medium heat. Cook for 1 minute, stirring constantly. Do not overcook (the topping will harden too much if overcooked).
- Remove from heat and immediately spoon the topping over the top of the loaf. Let cool completely.
Notes
- Any type of apple can be used in this bread.
- Prunes can be substituted with raisins or omitted by increasing the amount of apple slightly.
- Check the bread half-way through baking; cover with foil if the top browns too fast.
- Keep the baked loaf wrapped tightly in foil at room temperature to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 407kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 58mg | 19% |
| Sodium | 233mg | 10% |
| Potassium | 188mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
| Vitamin A | 471IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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