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Praline Apple Bread

Apple praline bread

Praline Apple Bread
Faith Isreal, ©2021. Clemson Extension

Ingredients

1 ½ cup chopped pecans, divided
8 ounces sour cream
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups peeled, finely chopped Granny Smith apples
½ cup butter
½ cup firmly packed light brown sugar

  1. Preheat oven to 350°F. Bake ½ cup pecans in a single layer in a
    shallow pan 6 to 8 minutes or until toasted and fragrant, stirring
    after 4 minutes.
  2. Beat sour cream, sugar, eggs and vanilla extract at low speed with
    an electric mixer for 2 minutes or until blended.
  3. Stir together flour, baking powder and baking soda. Add sour
    cream mixture, beating until just blended.
  4. Stir in apples and ½ cup of toasted pecans. Spoon batter into a
    greased and floured 9×5 inch loaf pan.
  5. Sprinkle with remaining 1 cup chopped pecans and light press pecans into batter.
  6. Bake for 50 minutes then cover with aluminum foil to prevent excessive browning for 10
    minutes or until a wooden pick inserted into center comes out clean.
  7. Cool in pan on a wire rack for 10 minutes before removing the loaf from the pan.
  8. Bring butter and brown sugar to a boil in a 1-quart heavy sauce pan over medium heat, stirring
    constantly, boil for 1 minute. Remove from heat and spoon over top of bread, let cool
    completely for 1 hour.

Source: Adapted from www.myrecipes.com courtesy of Debbie G. from Hobart, Indiana

If this document didn’t answer your questions, please contact HGIC at hgic@clemson.edu or 1-888-656-9988.

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