Wednesday, September 30, 2009

Apple Praline Bread

Ok, I lied. I could not make it until Friday with making something. I have to bake at least every other day or every other two days. It's a compulsion. This brought me to the following quick bread.
I found this recipe in a magazine and apples are in season, so I naturally had to make it. Get it, had to!

Land O Lakes Recipe Collection "Harvest Baking" Magazine, page 48
Apple Praline Bread
(my slightly tweaked/lighter version of the original)
1 cup firmly packed Splenda Brown Sugar Baking Blend (or use regular brown sugar)
1/2 cup margarine/butter
1/2 cup sour cream
2 eggs
1 tsp. vanilla
2 cups flour
2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt or kosher salt
2 medium (2 cups) apples, peeled, grated
1/3 cup firmly packed brown sugar
1/3 cup margarine/butter
1/3 cup finely chopped pecans

Preheat oven to 350 degrees. Butter and flour 3 mini (5 3/4x3-inch) loaf pans as the recipe calls for, or 6 extra mini (5x2-inch) loaf pans as I did.
In a medium bowl, stir together brown sugar, 1/2 cup (1 stick) butter until well combined, should be creamy. Add sour cream, eggs and vanilla and mix well. Add all remaining ingredients and until well combined. Then stir in shredded apples. Pour evenly into prepared pans. Bake for 30-35 minutes for the smaller loaf pans as I did, or 38-45 minutes for the larger pans. Bake until a toothpick inserted in center comes out clean. Cool in pans on wire rack for about 10 minutes. Remove from pans and cool completely on wire racks. I was impatient, so I didn't wait until they were cooled all the way.
Meanwhile; for the topping, mix brown sugar and butter in a 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil (3-4 minutes). Continue cooking, stirring occasionally, until well mixed and smooth (2-3 minutes). Remove from heat and stir in pecans. Pour evenly over bread. I ate them while it was still warm. Yum! The topping was awesome!


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