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Thursday, September 19, 2013

Praline Apple Bread

I love quick breads - both savory and sweet.  Not only because they're, well, quick to put together, but also because the resulting bread is moist and delicious and usually freezes well making it the perfect thing to bake ahead and have on hand for unexpected company.  This is one of those breads.

Full of apples and nuts, this moist loaf only gets better with a thin layer of praline sauce.  Also, you are reading the recipe correct - it does not use oil or butter.  Another great reason to love it!  If you're planning on freezing this bread after baking it, don't make the praline sauce until you're ready to serve it.

Praline Apple Bread
makes 1 9" loaf

Apple Bread:
1 cup granulated sugar
8 ounces sour cream
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/4 cups chopped, peeled tart apples, chopped small {slightly larger than corn kernels}
1 cup chopped walnuts

Praline Sauce:
1/4 cup unsalted butter
1/4 cup light brown sugar
pinch of salt
splash of heavy cream {if mixture is too thick}

Preheat the oven to 350 degrees Fahrenheit.

Prepare a 9"x5"x3" loaf pan with cooking spray or grease it lightly with butter.
In a large mixing bowl and starting on low speed, beat together the sugar, sour cream, eggs and vanilla.  Once combined, increase the speed to medium and beat for 2 minutes.  Add the flour, baking powder, baking soda, salt, and cinnamon.  Beat on low just until well combined - no streaks of flour remain.  Stir in the apple pieces and walnuts.

Turn into the prepared loaf pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Cool on a wire rack for 10 minutes before removing from the pan.

Meanwhile, prepare the praline sauce by combining the butter and sugar in a small saucepan over medium-high heat, stirring until it comes to a boil.  Once it comes to a boil, reduce the heat to medium-low and boil gently, without stirring, for 1 minute.  Remove from heat.  If it's too thick remove from heat and add a splash of heavy cream, stirring to incorporate.  Cool about 15 minutes before drizzling over the bread.

I'll be back next month with another Fall favorite recipe.  In the meantime, you can visit me at Life At Cobble Hill Farm or Simple Farmstead Cooking!

1 comment:

  1. This looks pretty easy, and goodness, now you've got me craving with this ! :)

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