It was during annual work trips to Myrtle Beach, SC that I experienced my first praline. Southern American pralines are a creamy combination of syrup, pecans, and cream that resembles fudge. As with many food items that have been around for a long time, there are various creation stories. What is generally accepted is that the confection was created by the personal chef of a French diplomat. Not surprisingly, the candy was named after the diplomat, not the creative chef.

In an effort not to fall into a sugar coma due to eating  an entire batch of pralines, I have yet to  attempt making them at home. I am content (for now) with enjoying them in small doses during our Southern trips. But I did jump at the chance to incorporate this Southern delicacy into an apple bread I was taking to a family event in Delaware recently. Many of my extended family was gathering for the baptism of the first baby added to my side of the family in 22 years! We celebrated our great-niece Sophia, along with KGBs 5th wedding anniversary, and new mom Megan’s 27th birthday. It was an eventful weekend, full of family. Oh, and everyone raved about this apple bread, too!

Praline Apple Bread (adapted from tasteofhome.com) Total Time Required: 90 minutes + cooling time, Prep Time: 30 minutes, Bake Time: 50-60 minutes, Makes 1 loaf (16 slices)

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup sour cream
• 1/2 cup Greek yogurt
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1-1/2 cups (2 medium) chopped peeled Granny Smith apples
• 1-1/4 cups (about 5 ounces) chopped pecans, toasted, divided
• 1/2 cup butter, cubed
• 1/2 cup packed brown sugar

Directions:

To toast the nuts, bake them in a shallow pan in a 350°F oven for 5-10 minutes or cook them in a skillet over low heat until they are lightly browned, stirring occasionally.

In a large bowl, mix together the flour, baking powder, baking soda, and salt.

In a medium bowl, whisk together the sugar, sour cream, yogurt, eggs, and vanilla until well blended.

Stir the wet mixture into the flour mixture, just until moistened.

Fold in the apples and 1 cup of the pecans.

Transfer the batter to a greased 9×5-inch loaf pan. Bake the bread for 50-60 minutes, until a toothpick inserted in the center of the loaf comes out clean.

Cool it in the pan for 10 minutes. Remove the bread to a wire rack to cool completely.

When the bread is completely cooled, make the praline topping. In a small saucepan, combine the butter and the brown sugar. Stirring constantly, bring the topping to a boil. Boil it for 1 minute.

Spoon the praline quickly over the bread.

Sprinkle the topping with the remaining pecans and let the loaf stand until the praline is completely set.

Slice & serve.

I love using Fall apples in sweet & delicious ways!  ~Linda

Praline Apple Bread (adapted from tasteofhome.com) Total Time Required: 90 minutes + cooling time, Prep Time: 30 minutes, Bake Time: 50-60 minutes, Makes 1 loaf (16 slices)

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup sour cream
• 1/2 cup Greek yogurt
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1-1/2 cups (2 medium) chopped peeled Granny Smith apples
• 1-1/4 cups (about 5 ounces) chopped pecans, toasted, divided
• 1/2 cup butter, cubed
• 1/2 cup packed brown sugar

Directions:

To toast the nuts, bake them in a shallow pan in a 350°F oven for 5-10 minutes or cook them in a skillet over low heat until they are lightly browned, stirring occasionally.

In a large bowl, mix together the flour, baking powder, baking soda, and salt. In a medium bowl, whisk together the sugar, sour cream, yogurt, eggs, and vanilla until well blended. Stir the wet mixture into the flour mixture just until moistened. Fold in the apples and 1 cup of the pecans.

Transfer the batter to a greased 9×5-inch loaf pan. Bake the bread for 50-60 minutes, until a toothpick inserted in the center of the loaf comes out clean. Cool it in the pan for 10 minutes. Remove the bread to a wire rack to cool completely.

When the bread is completely cooled, make the praline topping. In a small saucepan, combine the butter and the brown sugar. Stirring constantly, bring the topping to a boil. Boil it for 1 minute. Spoon the praline quickly over the bread. Sprinkle the topping with the remaining pecans and let the loaf stand until the praline is completely set. Slice & serve.