Sunday, September 6, 2015

Apple and Toasted Pecan Bread with Brown Sugar Glaze

Another great holiday recipe for Christmas morning or any brunch during the holidays. Serve with your favorite Apple Butter!

Apple and Toasted Pecan Bread

Here's what you'll need:
Preheat the oven to 350 degrees.
1 Sheet Pan lined with Parchment Paper.
1 - 9" X 5" Loaf Pan brushed well with Pan Release Mix.(equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

2 C Chopped Pecans, divided
1 - 8oz. container of Sour Cream
1 C Granulated Sugar
2 Large Eggs
1 TBS Vanilla
2 C Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 C peeled and finely chopped Jonagold Apples.  (3/4 - 1lb.)

8 TBS Butter
1/2 C Brown Sugar

On a Sheet Pan lined with Parchment Paper:
Pecans, toast for 6 - 8 minutes, stirring half way through.
Set aside to cool.

In a  medium mixing bowl with a hand held electric mixer:
Sour Cream
Beat for 2 minutes.

In a small bowl:
Baking Powder
Baking Soda
Whisk well.
Gradually add to the wet ingredients and beat just until blended.

Fold in, by hand:
1 C of the toasted Pecans
Pour batter into the pan.

Sprinkle the top with remaining cup of Pecans.
Bake for 60 - 65 minutes until a toothpick in the center comes out clean.
Shield with an aluminum cover after 50 minutes.
Remove pan to a rack to cool for 10 minutes.
Invert twice  (so the right side is up) onto a rack to cool completely.
Transfer to a serving platter.

Glaze directions.

In a 1 quart saucepan on medium heat:
Brown Sugar
Bring to a boil.
Boil for 1 minute.
Remove from heat.
Drizzle evenly over the top of the Bread.
Allow to cool at least an hour before serving.

Peace in the Kitchen!

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