Devine... Praline Apple Bread... a Great Fall Treat

This yummy recipe makes a good snack or dessert with coffee or tea but I had mine for breakfast with my morning java...mmmmm good. Very easy to whip up, no yeast needing to rise to which to me is a plus.

Praline Apple Bread: from Southern Living Magazine

1 1/2 c. chopped pecans, divided

1 (8oz) container sour cream

1 c. sugar

2 lg. eggs

1 T. vanilla

2 c. flour

2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 1/2 c. finely chopped, peeled Granny Smith apples (about 3/4 #)

1/2 c. butter

1/2 c. firmly packed light brown sugar

Preheat oven 350 degrees. Bake 1/2 c. pecans in a single layer in a shallow pan until toasted and fragrant, stirring after 4 min.

Beat sour cream, and next 3 ingredients until blended.

Sitr together flour, and next 3 ingredients. Add to sour cream mix, beat until blended.

Stir in apples and 1/2 c. toasted pecans. Spoon batter into greased and floured loaf pan, DO NOT go all the way to the top as I did or it will over flow, sprinkle remaining pecans on top and press into batter lightly.

Bake 1 hour or until inserting toothpick in center comes out clean. You might want to cover top after awhile with foil if you see the top getting too brown. Cool for 10 min.

While cooling, bring butter and brown sugar to a boil in heavy saucepan over med. heat. Boil 1 min stirring constantly. Spoon over bread and let completely cool. Then I took a knife and went around the edges, inverted it onto the foil and the flipped it back on to my serving dish.

** Personally I would not do as much butter and brown sugar, there was so much that it laid on the bottom of the pan and to me it was too sweet, I think what you drizzle on the top and a little running down the sides is plenty.

Enjoy!