Delicious! Each time we make this, it disappears fast! This makes a nice, moist loaf that’s not too sweet, and then gilds it with a caramelized, nutty glaze on top. Makes 2 8″x4″ loaves.
2 1/4 cups chopped pecans, divided
12 oz sour cream
1 1/2 cups granulated sugar
3 large eggs
1 1/2 tbsps vanilla extract
3 cups all-purpose flour
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 bag Iowa Choice Harvest Apples
1/2 cup butter
1/2 cup packed light brown sugar
1. Preheat oven to 350 degrees. Grease and flour 2 8″x4″ loaf pans.
2. Place 3/4 cup pecans in a single layer in a shallow pan. Bake until toasted and fragrant, about 6-8 minutes total, stirring after 4 minutes.
3. With an electric mixer, beat the sour cream, granulated sugar, eggs, and vanilla extract at low speed until blended, about 2 minutes.
4. Stir together the flour, baking powder, baking soda, and salt. Add to sour cream mixture, beating just until blended. Stir in the apples and toasted pecans. Spoon half the batter into each of the prepared loaf pans. Sprinkle each loaf with 3/4 cup chopped pecans, pressing the pecans lightly into the batter.
5. Bake at 350 degrees until a wooden pick inserted into the center of each loaf comes out clean, about 60 to 75 minutes, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool the bread in the pan for 10 minutes, then remove the loaves from the pans and continue to cool on a wire rack.
6. In a 1-quart heavy saucepan, bring the butter and brown sugar to a boil over medium heat, stirring constantly. Boil for 1 minute. Remove from heat. Place a baking tray under the wire rack to catch any drips, and spoon the glaze over the tops of the breads. Let cool completely, about 1 hour.
Note: To freeze the apple bread, cool completely. Wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature.
Recipe adapted from Southern Living magazine.