praline apple bread

I was doing a bit of inventory in the fridge and realized that I needed to clear out our fruit drawer in preparation for our now monthly pick up from Bailey's Local Foods. I will be bringing home a LOT of apples today and needed to finish up the few that are still from our trip to the market two weekends ago. I haven't made this recipe in years and can not remember where I even got the recipe. What I do remember is that I liked it enough to write down the recipe and I certainly couldn't forget the yummy praline topping. I have visions of my children nibbling the sugary coating and leaving the apple bread untouched. This might just be a bread that Andrew and I eat. I have also missed baking with nuts, so this won't be making into any lunches either.

Praline Apple Bread - makes one loaf

1 cup granulated sugar

1 cup sour cream or yogurt (I used full fat yogurt, I would not recommend fat free)

2 eggs

2 tsp. vanilla

1 cup all-purpose flour

1 cup whole wheat flour (pastry flour recommended but not essential)

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/4 cups chopped, peeled tart apple (I used Mutsu)

1 cup chopped pecans

1/4 cup butter

1/4 cup packed brown sugar

In a large mixing bowl whisk together granulated sugar, yogurt, eggs and vanilla.

Stir together flours, baking powder, soda and salt; add to yogurt mixture, mixing until just combined. Stir in apple and 1/2 cup of the pecans. Turn into a greased 9x5 inch loaf pan. Sprinkle with remaining chopped pecans; press lightly into batter.

Bake in a preheated 350 degree oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. If necessary, cover loosely with foil during the last 10 minutes of baking to prevent over browning. (I did not have to do this.) Cool in pan on a wire rack for 10 minutes.

While the loaf cools, combine butter and brown sugar in a small saucepan; cook and stir until mixture comes to a boil. Reduce heat and boil gently for 1 minute. Remove bread from pan. Drizzle top with brown sugar mixture (place rack on top of baking sheet to catch any excess butter/brown sugar mixture); cool.