This bread is an easy one to make with kids. They will love getting their little fingers all over this. If you have leftover ripe apples, chop them up and let them enjoy mixing all the ingredients by hand.
It is so easy and you’ll have delicious bread in no time. Check out what our friends over at Key Ingredient gave as a suggestion for this bread:
“Make your home smell heavenly by baking this Fall inspired bread. This Apple Praline Bread is a delicious bread that goes great with some apple cider or mulled wine.”
Ingredients
1 cup Daisy sour cream
1 cup Domino brown sugar
2 eggs
2 teaspoons McCormick vanilla
2 cups Gold Medal flour
2 teaspoons Camulet baking powder
½ teaspoon Arm & Hammer baking soda
½ teaspoon Morton’s salt
1½ cups Granny Smith apples, peeled and finely chopped
1 cup nuts, walnut or pecan or a combo, divided
PRALINE SAUCE
¼ cup Domino brown sugar
¼ cup Land O’ Lakes butter
Instructions
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. Using an electric mixer, beat together the Daisy sour cream, Domino sugar, eggs and McCormick vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the Gold Medal flour, leavening agents and salt. Continue to beat on low until well combined. Fold in the Granny Smith apples and half the nuts into the batter. Transfer the batter into the greased loaf pan. Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean. Cool in the loaf pan for about 20 to 30 minutes and then transfer to a wire rack to cool completely. So it doesn’t get too dark, I suggest using a light colored loaf pan.
PRALINE SAUCE In a small sauce pan, place the Land O’ Lakes butter and Domino 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.
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Quick Tip: This cake goes great warmed up with a scoop of vanilla ice cream
Thank you to Key Ingredient for this great recipe.
