It’s got apples and it’s got pecans…..it must be a southern recipe right? You’ll have a hard time remembering that this is bread and not cake. It’s just that delicious. If the Granny Smith Apples and the Pecans don’t get you….the Praline Topping will. And, it doesn’t contain any oil or butter in the batter. Sour Cream is the secret ingredient that makes this cake moist. Serve it up for breakfast or anytime….you’re going to bake this one often.
- 1 cup chopped Pecans, divided into two – ½ cup portions
- 1 ½ cups Granny Smith Apples, peeled and chopped finely
- 1 – 8-oz. container of Sour Cream
- 1 cup Granulated Sugar
- 2 large Eggs
- 1 Tablespoon Vanilla Extract
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ginger
- ¼ cup Butter
- ¼ cup Light Brown Sugar, packed
- Preheat oven to 350º
- Bake ½ cup of the Pecans in a single layer, in a shallow pan, for 8 minutes or until slightly toasted, stirring after 4 minutes.
- Beat together the Sour Cream, Sugar, Eggs with an electric mixer set to low speed for about 2 minutes.
- Sift together the Flour, Baking Powder, Baking Soda, Salt, Cinnamon and Nutmeg.
- Add Sour Cream mixture to the dry ingredients, beating slightly just until blended.
- Add the ½ cup of toasted Pecans.
- Add the chopped Apples, stir the mixture slightly until blended, scraping down sides of bowl as you stir.
- Grease and flour a 9×5 inch loaf pan.
- Spoon batter into pan.
- Sprinkle top with another ½ cup of Pecans and lightly press into the batter.
- Bake at 350º for 35 minutes, then cover lightly with aluminum foil to avoid over browning.
- After bread has baked for 1 hour, test with a wooden skewer until it comes out clean.
- Remove from oven, cool in pan placed on a wire rack for 10 minutes.
- Remove loaf from the pan and place on the wire rack.
- Let the bread cool before adding the topping.
- Bring Butter and Brown Sugar to a slight boil in a small saucepan over medium heat.
- Stir constantly and let boil for one minute. Do not overcook the syrup.
- Remove from heat, pour over top of bread.
- Let bread cool completely before serving.
This bread is best if you can let it sit overnight before serving.
You can freeze the bread for up to 3 months. If freezing, wrap the bread in plastic wrap, then wrap it all in Aluminum Foil.
Keywords: Praline-Apple Bread Recipe, made from scratch, pecans, desserts, cake, southern recipes