Apple Bread with Praline Topping
  • 1-1/2 cups chopped pecans, divided
  • 1 (8 oz.) container sour cream
  • 1 cup sugar
  • 2 large eggs
  • 1 Tbsp. vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1-1/2 cups finely chopped & peeled Granny Smith apples
  • ½ cup butter
  • ½ cup firmly packed brown sugar
  1. Preheat oven to 350. Bake ½ cup pecans in a single layer in a shallow pan for 6-8 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 ½ cup toasted pecans. Spoon batter into a greased and floured 9" x 5" loaf pan. Sprinkle with remaining pecans and lightly press into batter.
  4. Bake at 350 for one hour 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 wire rack for 10 minutes. Remove from pan to wire rack.
  5. Bring butter and brown sugar to a boil in a 1 quart heavy saucepan over medium heat, stirring the entire time. Remove from heat and spoon over top of bread. Let cool completely.
Recipe by An Alli Event at