Photo: Jennifer Davick; Styling: Lindsey Ellis Beatty, Katherine Eckert Coyne
1 1/2 cups chopped pecans, divided
1 (8-oz.) container sour cream
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups finely chopped, peeled Granny Smith apples (about 3/4 lb.)
1/2 cup butter
1/2 cup firmly packed light brown sugar
How to Make It
Preheat oven to 350°. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 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 toasted pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.
Bake at 350° for 1 hour to 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.
Bring butter and brown sugar to a boil in a 1-qt. 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).
Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature.
OMG this recipe is to die for. Made if for company Sat..not a drop left on anyone's plate then my hubby and I proceeded to eat the remainder at every meal on Sunday. Can't wait to make it for Thanksgiving.
Copied a friend and made this for teacher appreciation week. It was beautiful, and received rave reviews. One teacher stayed after me for the recipe and continued to talk about it for months afterwards!
This is without a doubt one of the best breakfast bread recipes I have across on the internet. It, as a recipe is completely sound. As others have said, the addition of some ground ginger, cinnamon, or apple pie spice mixture is warranted. The praline topping recipe could easily be cut in half and you'll still have a sufficient amount to drizzle for a gooey good time.
This bread grew on me a few days after sitting but overall I was disappointed. The apple taste (and before anyone tells me about cooking 101, I did use Granny Smith apples) was lacking. Slices of apples would probably be better than the fine chop. Also, even with the addition of cinnamon and fresh nutmeg, I thought the overall flavor of the bread was bland. The amount of topping was overwhelming. It's tasty -- butter and brown sugar, what can go wrong there -- but way too much. Made me think people are really rating the topping rather than the bread overall? Anyway, I was looking for a "wow" bread for bake and gives and this ain't gonna cut it.
Made this this past weekend, though I made it dairy free: I used a fake baking cheese (which is similar to sour cream) instead of sour cream. It came out pretty good, but somehow the flavor of the apple got lost completely. I'm not sure if this was because of the fake cheese-- I followed the recipe completely otherwise.
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