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Apple Praline Bread

1 c. firmly packed brown sugar
1/2 c. butter, softened
1/2 c. sour cream
2 eggs
1 tsp. vanilla
2 c. flour
2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground nutmeg
2 c. apples, peeled and grated

Topping:
1/3 c. firmly packed brown sugar
1/3 c. butter
1/3 c. finely chopped pecans

Heat oven to 350 degrees. Spray bottoms of 3 mini loaf pans (5 3/4 x 3) with no-stick cooking spray. Set aside.

Combine 1 c. brown sugar and 1/2 c. butter in large bowl; beat a medium speed until creamy. Add sour cream, eggs and vanilla; continue beating until well mixed. Reduce speed to low; add all remaining bread ingredients except apples. Beat until well mixed. Stir in grated apples.

Pour batter into prepared pans. Bake for 38-45 minutes or until toothpick inserted in center comes out clean and tops are dark golden brown. Cool in pans 10 minutes; remove from pans; place onto wire rack for cooling. Cool completely.

Combine brown sugar and butter in 1 quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil (3-4 minutes). Continue cooking, stirring occasionally, until well mixed and smooth (2-3 minutes). Remove from heat; stir in pecans. Spread topping evenly over each loaf. Serve warm or at room temperature.

Tip: can add 1/2 c. chopped pecans to bread batter before baking, if desired.

Jeanette L. Guess - Edinburg




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