I gotta say that my baking confidence was rattled a few weeks ago when the loaf of breakfast bread went flying out of my hands, splattering all over the kitchen floor (much to Sherman’s happiness).  I vowed I would try again.

Today as I prepped for my second attempt at this bread, I had mixed feelings.  I was confident while thinking of the ingredients and process.  But then doubt snuck in… What if I messed it up again?  What would I say?  I repeated, “Cancel clear, cancel clear,  cancel clear!” as my dear friend, Trish, taught me.  If you start with a negative thought, it will come to be.

So as I rolled up my sleeves dancing through the kitchen, singing to Mumford and Sons, I prepped and mixed this bad boy of a bread.  It came together beautifully and emitted the most amazing, sweet smell of apples mixed with the earthy aroma of roasted pecans.  Turned out great!

Side notes:  On the first try I didn’t tent the bread with foil at 50 minutes of baking.  This time I did and it seemed to make a big difference, no burnt pecans.  I also only used 1/2 cup of pecans to spread across the top of the batter in the loaf pan, prior to baking.  The other 1/2 cup I used in the praline topping.  It helped to eliviate pecans falling into the oven because the bread rose so highly, causing the pecans to fall off the top and side.  I actually really like the result.

Go forth and bake a yummy bread to celebrate whatever holiday or occasion you have.  Have fun and bake!

Praline Apple Bread (recipe care of my recipes.com)

INGREDIETNS:  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

DIRECTIONS:  Preheat oven to 350°. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.  Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.  Stir together flour and next 3 ingredients. Add to sour cream mixture, beating 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.  Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.  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.