From Ann.
Prep: 20 min.; Bake: 1 hr., 6 min.; Cool: 1 hr., 10 min.; Cook: 5 min. Sour cream is the secret to the rich, moist texture of this bread. There's no butter or oil in the batter—only in the glaze.
Yield: Makes 1 loaf
Ingredients• 2 ¼ -- 1 1/2 cups chopped pecans, divided
• 12 -- 1 (8-oz.) container sour cream
• 1.5 --1 cup granulated sugar
• 3 -- 2 large eggs
• 1.5 -- 1 tablespoon vanilla extract
• 3 -- 2 cups all-purpose flour
• 3 -- 2 teaspoons baking powder
• ¾ -- 1/2 teaspoon baking soda
• 2 ¼ -- 1 1/2 cups finely chopped, peeled cooking apples (about 3/4 lb.)
• ¾ -- 1/2 cup butter
• ¾ -- 1/2 cup firmly packed light brown sugar
Sajnos felvágás után elfelejtettem fotót készíteni, de ami késik nem múlik, tuti sütök még ilyet.
Preparation1. Preheat oven to 350°. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.
2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.
3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.
4. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
5. Bring butter and brown sugar to a boil in a 1-qt. 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).
Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature.
Tips: I really had trouble with the pecans on top of the bread getting too brown. You might try covering it from the beginning and let it brown a bit at the end when you can control it better by keeping an eye on the bread. I also found that my breads needed baking 1 hour and 45 minutes rather than 1 hour and 5 minutes because the middle didn’t get done. I used a toothpick to see. Your oven might be different so watch it to see if your loaf was done. I had bread loaf pans, but it might cook better in a regular square pan, but the loaf pan gives it a nice high bread look.
