Monday, November 4, 2013

Pecan Apple Caramel Bread

I can't stop making loaf breads! Especially loaf recipes made with apples and topped with a caramel sauce. I found this recipe on My Recipes. However, I have been researching some recipes made with pumpkin puree. Check back next week!


1 cup sour cream

1/2 cup sugar

1/2 cup brown sugar

2 eggs

2 teaspoons vanilla

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 1/2 cups chopped pecans, divided

1 1/2 cups peeled and chopped apples - I used Granny Smith

Caramel Sauce:

1/2 cup butter

1/2 cup brown sugar


Grease and flour a 9 x 5 inch loaf pan. Preheat oven to 350 degrees.

In your stand mixer combine the sour cream, sugar, brown sugar, eggs and vanilla.

In another bowl combine the flour, baking powder, baking soda, cinnamon and salt.  Add the dry ingredients into the wet ingredients and mix on low until everything is combined.

Add 3/4 cup of chopped pecan to the batter and the chopped apples. Stir until everything is combined. The batter will be really thick. Pour the batter into the prepared pan sand top with the remaining pecans.

Bake for approximately 1 hour. Make sure a toothpick inserted in the middle of the bread comes out clean

Cool the bread in the pan for 15 minutes. Then release the bread on a wire rack. Place a baking sheet under the wire rack.

Combine the butter and brown sugar in a heavy sauce pan. Bring the mixture to a boil while stirring constantly. Let the mixture cool and thicken for a minute or two and then pour it over the loaf.

Let the icing harden for an hour or two and then slice up the loaf into to serving size pieces.Yum!

While this loaf bread is baking your house will smell delightful! I think you could also substitute walnuts for the pecans.

I absolutely love the simple glaze on this bread - I can't wait to have a slice for breakfast tomorrow morning.