Apple Bread with Praline Topping
Apple season means lots of delicious food experiences are on the way (for me anyways). Halloween and my favorite holiday of all Thanksgiving are fast approaching, which gives me many opportunities to delight in some of the things I really love. It’s the time of year I most enjoy being in my kitchen cooking and baking. Creating with my family memories of autumnal fun, and delicious things made by me, or all of us together. My mission is to make sure that once my children leave the nest they each can prepare meals on their own and can be as self sufficient as possible. I do take great pride in seeing all that they can accomplish on their own, and have been known to take pictures of them hard at work.
This recipe is to me basically Autumn on a plate. Warm and rich with subtle spicy notes. I make my own applesauce to go inside the bread. You are welcome to use store bought applesauce or your own homemade applesauce. For me I just chop a couple of apples into chunks toss them in a saucepan, cover them almost but not completely with water or apple juice, add a healthy dose of sugar, then throw in some cinnamon (or a combo of cinnamon, nutmeg & allspice) whatever I feel like in the moment. Then turn the heat on medium – low and let it rock and roll. Mashing the apples once they are softened. The praline topping gives it an extra sweet, nutty, chewy component that is just exceptional. Even if you decide to make it without the topping – you are in for a treat.
Ingredients: Yield: 12 mini loaves or 1 regular
1/2 cup unsalted butter (2 sticks), softened *note- if you use salted butter omit the salt from this recipe
1 cup brown sugar
1/2 cup sour cream
1 cup applesauce
1-1/2 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup butter
1/2 cup brown sugar
1/2 cup toasted pecans
Preheat oven to 350°F. Grease loaf pan.
In a large bowl cream the butter and brown sugar. Stir in eggs, sour cream, vanilla and applesauce.
Sift in the dry ingredients.
Stir until combined. Do not over mix.
Bake mini loaves 25 minutes until golden brown and set. Bake a regular loaf for about 45-50 minutes or until golden and a toothpick inserted comes out clean.
Allow to cool in pan 10 minute, and then remove.
While the bread bakes start to make the praline topping.
In a medium saucepan melt the butter, and add in the brown sugar. Stirring occasionally, until the mixture comes to a boil. Cook an additional 2-3 minutes until mixture is smooth.
Remove from heat and stir in pecans.
Spoon over bread.
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