Spiced Apple Pecan Loaf With Pecan Praline Topping Recipes

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.

SPICED APPLE LOAF

Steps:

• Pre-heat oven to gas 4 or 180.
• Line a 2lb loaf tin with greasproof paper.
• Peel and core the apples, cut into chunks, place in a pan and cover with water, bring to the boil and simmer until the apples are just starting to soften. Drain and add a little sugar to taste (I prefer the apples to be quite tart). Leave to one side to cool.
• Put all dry ingredients into a large bowl together and mix roughly.
• Next add all wet ingredients at same time, mix until all of the flour mixture is taken up.
• Pour into the loaf tin and cook for 1 1/4 - 1 1/2 hours until browned.
• When the cake is cooked, LEAVE IT IN THE TIN until cool, then wrap in foil.
• This cake is best left until the next day to eat (if you can wait that long!).

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.

PECAN PRALINE TOPPING

Steps:

• Melt butter over medium heat in a small pan. Stir in brown sugar, whipping cream and vanilla.
• Cook and stir until it reaches a full boil then reduce heat and boil gently for three minutes stirring occasionally.
• Remove from heat and stir in chopped pecans (and shot of rum if serving the adult version). Serve warm.