Try this Apple Praline Bread recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. (I used stoneware loaf pan for perfect cooking)
Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined.
Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan.
Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn't get too dark, I suggest using a light colored loaf pan.
For the praline sauce:
In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1630g) | ||
Recipe Makes: 1 | ||
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Calories: 4165 | ||
Calories from Fat: 1050 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 116.7g | 156 % | |
Saturated Fat 73.5g | 367 % | |
Monounsaturated Fat 30.9g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 327.6mg | 101 % | |
Sodium 1279.1mg | 44 % | |
Potassium 1671mg | 44 % | |
Total Carbohydrate 785.5g | 231 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 781g | ||
Protein 20.6g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4165
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