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Praline-Topped Apple Bread

 Praline-Topped Apple Bread
This heavenly loaf is perfect if you have overnight holiday guests. —Sonja Blow, Nixa, Missouri
16 ServingsPrep: 30 min. Bake: 50 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 2 eggs
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 1-1/2 cups chopped peeled Granny Smith apples
  • 1-1/4 cups chopped pecans, toasted, divided
  • 1/2 cup butter, cubed
  • 1/2 cup packed brown sugar

Directions

  • Preheat oven to 350°. In a large bowl, mix flour, baking powder,
  • baking soda and salt. In another bowl, beat sugar, sour cream, eggs
  • and vanilla until well blended. Stir into flour mixture just until
  • moistened. Fold in apples and 1 cup pecans.
  • Transfer to a greased 9x5-in. loaf pan. Bake 50-55 minutes or until a
  • toothpick inserted in center comes out clean. Cool in pan 10
  • minutes. Remove to a wire rack to cool completely.
  • In a small saucepan, combine butter and brown sugar. Bring to a boil,
  • stirring constantly to dissolve sugar; boil 1 minute. Spoon over
  • bread. Sprinkle with remaining pecans; let stand until set. Yield: 1

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Praline-Topped Apple Bread (continued)

Directions (continued)

  • loaf (16 slices).