Pecan Apple Bread
Serves: 1 loaf
- 1 c brown sugar
- 1 c sour cream
- 2 eggs
- 2 tsp vanilla
- 2 c flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 c peeled and finely diced granny smith apples
- 1 c chopped pecans
- 1/4 c brown sugar
- 1/4 c butter
Preheat oven to 350 degrees F.
Grease the bottom and sides of the loaf pan.
Peel and chop apples, cover and set aside.
2 Combine 1 cup of brown sugar with the sour cream, eggs, and vanilla in large mixing bowl; beat on low speed until well blended.
Add the flour, baking powder, baking soda, and salt; beat on low until all ingredients are mixed evenly.
3 Add the apples and half of the pecans to the dough; fold in until evenly distributed.
Pour the dough into the grease loaf pan; pat down evenly. Sprinkle the top with the remaining pecans; press the pecans slightly into the top of the dough.
4 Place in the preheated oven and bake for 50 to 60 minutes or until a toothpick comes out clean.
Remove from the oven and allow to cool for 20 minutes before removing from the loaf pan. Place on a wire rack to finish cooling
Combine the brown sugar and butter in a small saucepan. Over medium heat, bring the mixture to a boil.
Once it is boiling, turn the heat to low and let the sauce simmer for about one minute until it thickens; stir constantly.
Remove from the heat and drizzle over the top of the bread. The bread does not have to be cooled before drizzling the sauce over it.
Some sauce will drizzle down the sides but try not to let much drizzle off if it does, try spooning it up and drizzle back over the bread.