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.