Monday, July 22, 2013

Apple Praline Bread


  • 1 cup sour cream
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt 
  • 1 1/2 cups Granny Smith apples, peeled and finely chopped
  • 3/8 cup light brown sugar
  • 3/8 cup butter
Preheat oven to 350 degrees.


Lightly grease a 9x5x3-inch loaf pan. Set aside.

Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended.

Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined. Set aside and prepare the apples.  Be sure they are well-minced.

Fold the apples into the batter.  Transfer the batter into the greased loaf pan.  Bake for about 60 minutes or until a toothpick inserted into the center comes out clean and the bread has pulled away from the sides of the pan.

Cool on a rack for 20-30 minutes.  Then transfer it back into the pan to keep the topping in place until it hardens.

Praline Sauce
In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely.

Myrtle's Note:  There is an option to use yogurt rather than sour cream.  The original recipe also calls for nuts, but I removed them, of course.  I also specified the apples for my remembering.  And I changed the praline sauce to half and half where the brown sugar is concerned.  When making it, I prepared the batter and then set it aside whilst I peeled, cut, and then minced the apples.  The batter changed from a smooth batter to sort of spongy.  I think that made it rise as much as it did, turning out very, very light, fluffy, and tasty.