9.20.2013

Praline Apple Bread


Moist, sweet and delicious and perfect for Fall.  This quick bread has the right amount of density to support the chunks of apples and walnuts.  You can certainly serve this without the praline sauce, but it adds such a lovely caramel flavor.  Oh, and the best thing - the bread uses no oil or butter. 
 
Quick breads are a great, simple dessert that can be made ahead of time and stored in the freezer.  If you choose to store this in the freezer, wait until you're ready to serve it before making the Praline Sauce.  This recipe was also shared at Sumo's Sweet Stuff.

Praline Apple Bread
makes 1- 9" loaf

Apple Bread:
1 cup granulated sugar
8 ounces sour cream
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/4 cups chopped, peeled tart apples, chopped small {slightly larger than corn kernels}
1 cup chopped walnuts

Praline Sauce:
1/4 cup unsalted butter
1/4 cup light brown sugar
pinch of salt
splash of heavy cream {if mixture is too thick}

Preheat the oven to 350 degrees Fahrenheit.

Prepare a 9"x5"x3" loaf pan with cooking spray or grease it lightly with butter.
In a large mixing bowl and starting on low speed, beat together the sugar, sour cream, eggs and vanilla.  Once combined, increase the speed to medium and beat for 2 minutes.  Add the flour, baking powder, baking soda, salt, and cinnamon.  Beat on low just until well combined - no streaks of flour remain.  Stir in the apple pieces and walnuts.

Turn into the prepared loaf pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Cool on a wire rack for 10 minutes before removing from the pan.

Meanwhile, prepare the praline sauce by combining the butter and sugar in a small saucepan over medium-high heat, stirring until it comes to a boil.  Once it comes to a boil, reduce the heat to medium-low and boil gently, without stirring, for 1 minute.  Remove from heat.  If it's too thick remove from heat and add a splash of heavy cream, stirring to incorporate.  Cool about 15 minutes before drizzling over the bread.

No comments: