PRALINE APPLE BREAD

This Praline Apple Bread may be called a bread but can just as easily be served as a dessert. The batter doesn't have any oil or butter in it but does call for sour cream which is the secret to the moistness. I actually had some sitting on my counter "somewhat" covered for 3 days and it was still delish. The praline topping puts it over the top.

INGREDIENTS:

• 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°. Toast 1/2 cup of pecans.

2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended. (I do this by hand with a whisk).

3. Stir together flour and next 3 ingredients. Add to sour cream mixture, mixing 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 for 50 minutes to 1 hour or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 45 minutes to prevent excessive browning. Cool in pan on a wire rack several 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.

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