Praline Apple Bread

Praline Apple Bread

I recently found this delicious bread recipe in Southern Living Magazine. I immediately fell in love when I looked at the recipe but was totally blown away at how delicious this bread was once I made it. I was sure to make my bread with light sour cream but you could always make the bread using at least half Splenda as well to cut down on the sugars.

1 cup chopped pecans, divided
1 (8-ounce) container reduced fat sour cream
1 cup granulated sugar (or 1/2 cup sugar + 1/2 cup Splenda)
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 pound)
1/3 cup light butter
1/3 cup firmly packed light brown sugar

Preheat oven to 350 degrees. Toast 1/2 cup pecans on greased baking sheet for about 6-8 minutes, stirring every 3-4 minutes during cooking time.

Beat sour cream, sugar, eggs, and vanilla at low speed with an electric mixer for two minutes or until blended. Beat in flour, baking powder, baking soda, and salt until blended. Stir in apples and toasted pecans. Spoon into greased and floured loaf pan (9X5-inch). Sprinkle with remaining 1/2 cup chopped pecans. Lightly press pecans into batter.

Bake at 350 degrees for 50-65 minutes or until wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent over-browning. Cool in pan on wire rack for 10 minutes. Remove from pan to wire rack.

For topping (optional): Bring light butter and brown sugar to a boil in a 1 quart saucepan over medium heat, stirring constantly. Boil 1 minute. Remove from heat and spoon over top of bread; let cool completely.

To freeze, thaw bread completely, wrap in plastic wrap and aluminum foil. Freeze up to 3 months.