Pralineapplebread Recipes

PRALINE APPLE BREAD

Steps:

• Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; lightly flour. Spread 1/2 cup of the pecans in ungreased shallow pan. Bake 6 to 10 minutes, stirring occasionally, until light brown.
• In medium bowl, beat sour cream, granulated sugar, eggs and vanilla with electric mixer on low speed 2 minutes. Beat in flour, baking powder, baking soda and salt just until blended. Stir in apples and toasted pecans. Spoon batter into pan. Sprinkle with remaining 1 cup pecans; lightly press pecans into batter.
• Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean, covering with foil during last 15 minutes to prevent overbrowning, if necessary. Cool 10 minutes; remove from pan to cooling rack.
• In 1-quart heavy saucepan, heat butter and brown sugar to boiling over medium heat, stirring constantly; boil 1 minute. Spoon glaze over top of bread. Cool completely, about 2 hours.

PRALINE-TOPPED APPLE BREAD

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, baking powder, baking soda and salt. In another bowl, beat sugar, sour cream, eggs and vanilla until well blended. Stir into flour mixture just until moistened. Fold in apples and 1 cup pecans., Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes. Remove to a wire rack to cool completely., In a small saucepan, combine butter and brown sugar. Bring to a boil, stirring constantly to dissolve sugar; boil 1 minute. Working quickly, pour over bread. Sprinkle with remaining pecans; let stand until set.

PRALINE APPLE BREAD

Steps:

• Preheat oven to 350 degrees F; grease a 9x5x3-inch loaf pan.
• Using an electric mixer on low speed, beat together the granulated sugar, sour cream, eggs, and vanilla until combined; raise speed to medium and beat for 2 minutes.
• In a separate bowl, stir together the flour, nutmeg, baking powder, soda, and salt; gradually add to sugar/sour cream mixture on low speed until combined.
• By hand, stir in the chopped apple and 1/2 cup of the pecans.
• Turn batter into the greased loaf pan; sprinkle with the remaining chopped pecans and press nuts lightly into the batter.
• Bake in a 350 degree oven for 55 to 60 minutes or until a wooden toothpick inserted in center comes out clean; if bread is turning too brown, cover top of the bread loosely with foil for the last 10 minutes.
• Let cool in the pan on a wire rack for 10 minutes.
• While bread is cooling, in a small saucepan over medium-high heat combine the butter and brown sugar and cook, stirring, until mixture comes to a boil.
• Reduce heat and simmer gently for 1 minute to make caramel topping.
• Remove bread from pan; drizzle top with the caramel and let cool.
• Serve and enjoy!
• Recipe collected from Gail's Recipe Swap.

PINEAPPLE PRALINE BREAD RECIPE - (3.5/5)

Steps:

• Preheat oven to 350 F. In a large bowl mix the flour, baking soda, baking powder and salt. Combine the eggs, sugar and crushed pineapple in another bowl. Blend well. Pour the egg mixture to the flour mixture; stir to mix. Fold in half of the pecans into the mix. Spoon the mixture into a greased or parchment paper-lined 9x5-inch loaf pan. Sprinkle the remaining pecans on top and gently press into the batter. Bake for about 45-50 minutes or until a tester inserted in the center comes out clean. Cool the bread in the pan for 10 minutes. Transfer to a rack. For the topping: In a saucepan melt the butter with the sugar. Let boil for a minute. Spoon sauce over the bread covering it entirely. Alternatively, you can melt the butter and sugar and then add the remaining pecans and spoon this over the bread batter before baking. Bake as instructed. I have tried both (see second photo for the alternative method) and they are both yummy. Let it cool completely before slicing. Enjoy!

PRALINE-APPLE BREAD

Steps:

• Preheat oven to 350 degrees. Bake 1/2 cups pecans in a single layer in a shallow pan 6-8 minutes or until toasted and fragrant, stirring after 4 minutes.
• Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.
• Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toated pecans. Spoon batter into a greased and floured 9x5 inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into the batter.
• Bake at 350 degrees for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into the center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on wire rack for 10 minutes. Remove from pan to wire rack.
• Bring butter and brown sugar to a boil in a 1 quart heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat and spoon over top of bread; let cool completely (about 1 hour).

PRALINE PULL-APART BREAD

Steps:

• Spray 10-inch angel food (tube) cake pan with cooking spray. In small bowl, stir together granulated sugar and 3 teaspoons of the cinnamon. Dip each roll in melted butter, then coat with cinnamon-sugar. Arrange rolls in cake pan; sprinkle with pecans. Cover; refrigerate at least 8 hours but no longer than 18 hours.
• Heat oven to 325°F. Line cookie sheet with foil. In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Stir in brown sugar and remaining 1 teaspoon cinnamon. Uncover rolls; pour whipped cream mixture over top. Place pan on cookie sheet.
• Bake 1 hour or until golden brown. Cool 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan; drizzle bread with any remaining glaze in pan.

APPLE PRALINE BREAD

Steps:

• Heat oven to 350 degrees. Grease and flour a 9 x 5 inch loaf pan.
• In a large mixing bowl beat the sour cream, brown sugar, eggs, and vanilla on low speed for about 2 minutes until well blended.
• Add in flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until well combined. Then fold in the chopped apples and 1/2 cup of the chopped pecans.
• Spoon batter into the prepared pan. Sprinkle with remaining pecans. Pressing them lightly into the batter.
• Bake for about 55 minutes or until a toothpick inserted comes out clean. If the bread is browning too fast, tent foil loosely over the top of bread to prevent it from burning. Cool in the pan for about 15 minutes then transfer to a wire rack to finish cooling.
• While the bread is cooling make the praline topping.
• In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat stirring constantly. Lower the heat and simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and drizzle over the bread. Cool and then slice and serve.

APPLE PRALINE BREAD RECIPE - (4.6/5)

Steps:

• Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. (I used stoneware loaf pan for perfect cooking) Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined. Fold in the 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 20-30 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. For the praline sauce: In a small sauce pan, place the butter and 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..