One of my families favorite things to do is pick seasonal fruit. Apples are particularly fun because we usually make a day trip out of going to the mountains to our favorite orchard. This year we've been to two different orchards already. I could seriously go every single weekend, I love it.
This bread is full of apples and it's topped off with a sweet praline sauce that is to die for. I had to tear myself away from licking the pan. My husband loved this bread and so did my friends when I brought it to our kickball game to share. Bread like this is not safe alone in the house with me. Way to tempting.
Easy to throw together without any unusual ingredients. Very moist with chunks of apple. The topping was my favorite. I have a sugar addiction problem so this was right up my alley.
Apple Praline Bread
Recipe from Just A Pinch
- 1 cup sour cream*
- 1 cup brown sugar
- 2 whole eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups Granny Smith apples, peeled, cored and finely chopped
- 1 cup nuts (walnuts, pecans or a combo)
- 1/4 cup brown sugar
- 1/4 cup butter
- Preheat the oven to 350º
- Grease a 9x5x3 inch loaf pan, set aside.
- In the bowl of your stand mixer (or using a hand mixer) beat together the sour cream, sugar, eggs and vanilla on low speed until blended.
- In a separate bowl add the flour, baking powder, baking soda and salt. Whisk together.
- Slowly combine the flour mixture in with the wet ingredients and beat on low until combined.
- Use a spatula or spoon to add in the apples and half the nuts by hand. Incorporate well.
- Pour the batter into the prepared loaf pan and press the remaining nuts into the top.
- Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the loaf pan for about 30 minutes before removing from the pan and cooling the rest of the way on a wire rack.
- For the praline sauce, add the brown sugar and butter into a small sauce pan and bring up to a boil. Lower the heat and simmer for about 1 minute, stirring constantly until it thickens. Drizzle over the top of the cooled bread.
* 1 cup sour cream substitution: 3/4 cup sour milk + 1/3 cup of butter, or 1 cup yogurt + 1 tsp baking soda, or 3/4 cup buttermilk + 1/3 cup butter.