The praline topping complements the moist apple bread. Serve with coffee or tea.
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1 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter, softened
1/2 cup sour cream
2 large Land O Lakes® Eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 medium (2 cups) apples, peeled, grated
1/3 cup firmly packed brown sugar
1/3 cup Land O Lakes® Butter
1/3 cup pecans, finely chopped
Heat oven to 350°F. Spray bottoms of 3 mini (5 3/4x3-inch) loaf pans with no-stick cooking spray; set aside.
Combine 1 cup brown sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add sour cream, eggs and vanilla; continue beating until well mixed. Add all remaining bread ingredients except apples; beat at low speed until well mixed. Stir in grated apples.
Pour batter into prepared pans. Bake 38-45 minutes or until toothpick inserted in center comes out clean and tops are dark golden brown. Cool 10 minutes; remove from pans. Place onto cooling rack. Cool completely.
Combine 1/3 cup brown sugar and 1/3 cup butter in 1-quart saucepan. Cook over medium heat, stirring occasionally, 3-4 minutes or until mixture comes to a boil. Continue cooking, stirring occasionally, 2-3 minutes or until well mixed and smooth. Remove from heat; stir in pecans.
Spread topping evenly over each loaf. Serve warm or at room temperature.
- Add 1/2 cup chopped pecans to bread batter before baking, if desired.
- Can be made in one (9x5-inch) loaf pan. Bake 50-55 minutes.