Apple Praline Bread Recipe 46

Steps:

• 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., Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes. Remove to a wire rack to cool completely., In a small saucepan, combine butter and brown sugar. Bring to a boil, stirring constantly to dissolve sugar; boil 1 minute. Working quickly, pour over bread. Sprinkle with remaining pecans; let stand until set.

Steps:

• Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; lightly flour. Spread 1/2 cup of the pecans in ungreased shallow pan. Bake 6 to 10 minutes, stirring occasionally, until light brown.
• In medium bowl, beat sour cream, granulated sugar, eggs and vanilla with electric mixer on low speed 2 minutes. Beat in flour, baking powder, baking soda and salt just until blended. Stir in apples and toasted pecans. Spoon batter into pan. Sprinkle with remaining 1 cup pecans; lightly press pecans into batter.
• Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean, covering with foil during last 15 minutes to prevent overbrowning, if necessary. Cool 10 minutes; remove from pan to cooling rack.
• In 1-quart heavy saucepan, heat butter and brown sugar to boiling over medium heat, stirring constantly; boil 1 minute. Spoon glaze over top of bread. Cool completely, about 2 hours.

Steps:

• Preheat oven to 350 degrees F; grease a 9x5x3-inch loaf pan.
• Using an electric mixer on low speed, beat together the granulated sugar, sour cream, eggs, and vanilla until combined; raise speed to medium and beat for 2 minutes.
• In a separate bowl, stir together the flour, nutmeg, baking powder, soda, and salt; gradually add to sugar/sour cream mixture on low speed until combined.
• By hand, stir in the chopped apple and 1/2 cup of the pecans.
• Turn batter into the greased loaf pan; sprinkle with the remaining chopped pecans and press nuts lightly into the batter.
• Bake in a 350 degree oven for 55 to 60 minutes or until a wooden toothpick inserted in center comes out clean; if bread is turning too brown, cover top of the bread loosely with foil for the last 10 minutes.
• Let cool in the pan on a wire rack for 10 minutes.
• While bread is cooling, in a small saucepan over medium-high heat combine the butter and brown sugar and cook, stirring, until mixture comes to a boil.
• Reduce heat and simmer gently for 1 minute to make caramel topping.
• Remove bread from pan; drizzle top with the caramel and let cool.
• Serve and enjoy!
• Recipe collected from Gail's Recipe Swap.

Steps:

• Preheat oven to 350 degrees. Bake 1/2 cups pecans in a single layer in a 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.
• Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toated pecans. Spoon batter into a greased and floured 9x5 inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into the batter.
• Bake at 350 degrees for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into the center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on wire rack for 10 minutes. Remove from pan to wire rack.
• Bring butter and brown sugar to a boil in a 1 quart 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).

Steps:

• Mix together flour, baking powder, baking soda, and salt in a medium mixing bowl.
• In a large mixing bowl, combine sugar, sour cream, eggs, and vanilla.
• Mix with an electric mixer on low speed until well blended.
• Beat on medium speed for 2 minutes.
• Add flour mixture, to creamed mixture, beating on low speed until blended.
• Stir in apples and 1/2 cup of pecans.
• Spread batter into a greased 9x5 inch loaf pan.
• Sprinkle with remaining pecans; press lightly into batter.
• Bake at 350 degrees for 55-60 minutes or until tests done.
• May need to cover bread loosely with foil the last 10 minutes of baking to prevent overbrowning.
• Cool in pan on a wire rack for 10 minutes.
• Remove bread from pan.
• In a small saucepan, add butter and brown sugar.
• Stir over medium heat until mixture begins to boil.
• Reduce heat and boil gently for 1 minute.
• Drizzle brown sugar mixture over top of bread; cool.

Steps:

• Heat oven to 350 degrees. Grease and flour a 9 x 5 inch loaf pan.
• In a large mixing bowl beat the sour cream, brown sugar, eggs, and vanilla on low speed for about 2 minutes until well blended.
• Add in flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until well combined. Then fold in the chopped apples and 1/2 cup of the chopped pecans.
• Spoon batter into the prepared pan. Sprinkle with remaining pecans. Pressing them lightly into the batter.
• Bake for about 55 minutes or until a toothpick inserted comes out clean. If the bread is browning too fast, tent foil loosely over the top of bread to prevent it from burning. Cool in the pan for about 15 minutes then transfer to a wire rack to finish cooling.
• While the bread is cooling make the praline topping.
• In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat stirring constantly. Lower the heat and simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and drizzle over the bread. Cool and then slice and serve.