I am into FAST recipes these days. But of course they still have to be delicious. And obviously were in the full swing of fall so they either need pumpkin or apples involved somehow. Which gives us this super moist, super yummy Praline-Apple Bread. I love quick breads, especially ones that are topped with a gooey praline topping. The chunks of apples, bursts of cinnamon chips and crunchy, toasted pecans make this bread perfect for a brunch, snack or after dinner dessert! I took it to a mommy/baby play date and it was almost gone by the time we left! I call that a successful recipe!
- 1, 8 oz. Container Sour Cream
- 1 c. Granulated Sugar
- 2 Large Eggs
- 2 T. Pure Vanilla Extract
- 2 c. All-Purpose Flour
- 2 t. Baking Powder
- ½ t. Baking Soda
- ½ t. Salt
- 1 t. Apple Pie Spice
- 2 c. Finely Chopped, Peeled Jonagold Apples (or golden delicious, granny smith, etc. It ended up being about 3 large apples.)
- 1½ c. Cinnamon Chips
- 1 c. Chopped Pecans, toasted
- ½ c. Unsalted Butter
- ½ c. Dark Brown Sugar, firmly packed
- ½ t. Pure Vanilla Extract
- Preheat oven to 350 degrees. Grease and flour a 9x5-inch loaf pan.
- In the bowl of an electric mixer, beat the sour cream, sugar, eggs and vanilla on low speed for 2 minutes or until blended.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and apple pie spice. Add to sour cream mixture, beating just until blended. Fold in apples, ½ cup of pecans and 1 cup of cinnamon chips. Pour batter into loaf pan and sprinkle with remaining pecans and cinnamon chips, lightly pressing them into the top of the batter.
- Bake for 1 hour to 1 hour and 5 minutes or until a tester inserted in the middle comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning (I missed the tip about the foil and my edges were well done so I strongly recommend doing it.) Cool in pan on wire rack, placed over a baking sheet, for 10 minutes; remove from pan to wire rack.
- Bring butter and brown sugar to a boil in a medium, heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat and spoon over top of bread. Let cool completely. Store in an air-tight container.