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.
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
- 1. 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.
- 2. Beat 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 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.
- 4. 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.
- 5. 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.
- Recipe from Debbie Grusska, Hobart, Indiana
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