Apple bread is perfect comfort food for a chilly Fall day. This quick bread is stuffed with Granny Smith apples and finished with a caramel-pecan praline topping.

The leaves are just starting to get a hue of autumn and the weather has been teasing us with cooler days. This is the time of year that makes you love being in the kitchen.

I realized the other day that Fall really gets the short end of the stick. Summer days always seem to go to mid October until late one night Jack Frost pops out and its negative two before you blink. Fall technically doesn’t begin until the 20th (or is it the 21st?) of September, but I decided that due to its lack of staying power, I could start with the fall scents (Autumn Leaves, I <3 you) and foods.  I am going to be making a soup by the end of this week and pulling out the trusty crock-pot by the end of next – yes, I’m still in the wanna impress my honey stage – let me have my fun. 😛

This week’s fall themed recipe was Praline Apple Bread from Southern Living, cus, you really can’t go wrong there.


  • 1 1/2 cup chopped toasted pecans
  • 1 8oz. package sour cream
  • 1cup sugar
  • 2 eggs
  • 1tbsp vanilla
  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp salt
  • 1 1/2 cups finely chopped granny smiths (that wasnt even a full two for me)
  • 1/2 cup butter
  • 1/2 cup brown sugar


Preheat oven to 350 F.

Grease pans as always  (recipe said one 9 x 5, but I used two 8.5 x 4-inch)

Blend sour cream, eggs, vanilla, and sugar in one bowl.

Stir flour, baking powder, baking soda, and salt in another bowl. Add sour cream mixture to the dry ingredients until just blended, then stir in apples and half of the pecans. Pour into pans, and add rest of pecans to the top (this is the step I forgot…>.< )

Bake at 350. Recipe said for 9×5 pan, bake an hour, to an hour and 5 minutes. Mine were almost done at 40 minutes, so I topped with aluminum foil and baked for another 10 and they were perfect.

Let cool for a few. Melt butter and brown sugar in a pan together, sprinkle over top, let cool for a solid hour.

(i didnt really care for the brown sugar/butter topping, but thats just me)

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