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:
Beat for 2 minutes.
In a small bowl:
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.
In a 1 quart saucepan on medium heat:
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!