Praline Apple Bread
- Preparing Time: 26 minutes
- Total Time: 2 hours and 41 minutes
- Served Person: 1
- 1 cup sugar
- 2 large eggs
- 2 cups flour
- 1/4 tsp salt
- 1/2 cup butter
- 2 tsp baking powder
- 1 tbsp vanilla
- 1/2 tsp baking soda
- 1/2 cup light brown sugar firmly packed
- 1 1/4 cups pecans divided
- 1 8 ounce cup sour cream
- 1 1/2 cups granny smith apples (about 3/4 lb)--chopped,peeled
- Carbohydrate 465.683368429616 g
- Cholesterol 1340.58333363101 mg
- Fat 303.823011863962 g
- Fiber 17.5844173762903 g
- Protein 45.6212433342849 g
- Saturated Fat 132.172600079593 g
- Serving Size 1 1 Serving (1483g)
- Sodium 57604.9164942602 mg
- Sugar 448.098951053325 g
- Trans Fat 21.0570568452923 g
- Calories 4641 calories
1. Preheat oven to 350 degrees. Bake 1/2 cups pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes. 2. Beat together sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended. 3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in chopped apple 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. 4. Bake at 350 degrees for 1 hour and 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. Before attempting to remove the bread from the pan, insert a knive around the edges of the bread to make sure it is separated from the pan.
