Bethany's Praline Apple Bread

Well, it's autumn, and gorgeous, and apples are in season. I made this for my family last week, and it was a hit, so I'm passing it on. Try it out, trust me.

Bethany’s Apple Praline Bread

1 cup sugar
8 oz carton of sour cream
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1 1/4 cups chopped, peeled tart apples
1 cup chopped pecans (optional)

1/4 cup butter
1/4 cup brown sugar

Beat together white sugar, sour cream, eggs, and vanilla on low speed, then beat on medium speed for 2 minutes. Stir together the dry ingredients and add sour cream mix, beating on low until combined. Stir in apple and ½ cup pecans.

Turn into greased 9 x 5 x 3 inch loaf pan. Sprinkle with remaining chopped pecans. Press lightly into batter.

Bake at 350 degrees for 55 to 60 minutes, or until a toothpick inserted in centre comes out clean. (Don't skip this step- mine regualrly takes over an hour to cook). If necessary, cover loosely with foil for the last ten minutes to prevent over-browning. Cool in pan on wire rack for 10 minutes.

Meanwhile, in a small saucepan, combine butter and brown sugar and cook and stir until mixture comes to a boil. Reduce heat and boil gently for 1 minute. Remove bread from pan, drizzle top with brown sugar mixture. Cool completely. Makes 1 loaf.

Some brief notes:
Feel free to add more apples than this calls for (I do).
Walnuts taste just as good as pecans.
Make sure the brown sugar is dissolved in the butter at the end, but don't burn it.
And something I discovered while making this again tonight: Do not touch the spoon you use to stir the boiling butter and sugar mixture. When this burns you, run cold water over said finger. While cold water is running, DO NOT assume spoon is now cool enough and attempt to LICK yummy sugar off it. Ow.