Praline-Apple Bread

Sour cream is the secret to the rich, moist texture of this quick-made bread with praline and apples. There is no butter in the dough — only in the glaze.
Preheat the oven to 350 degrees. Bake 1/2 cup pecans in a single layer in a shallow pan for 6 to 8 minutes or until lightly browned and fragrant, stirring 4 minutes later.Beat the sour cream and the following 3 ingredients on low speed with an electric mixer for 2 minutes or until smooth.Combine the flour and the following 3 ingredients. Add to the sour cream mixture, whisking until smooth. Add the apples and 1/2 cup toasted pecans. Spoon the batter into a 9-inch x 5-inch greased and floured bread pan. Sprinkle with the remaining 1 cup chopped pecans; lightly press the pecans into the batter.Bake at 350 ° C for 1-1 hours and 5 minutes, or until a wooden stick inserted in the middle comes out clean. After 50 minutes, cover with aluminum foil to prevent excessive browning. Cool in the pan on a wire rack for 10 minutes; transfer from the pan to a wire rack.Bring the butter and brown sugar to a boil in a heavy 1-quart saucepan. simmer over medium heat, stirring constantly; simmer for 1 minute. Remove from the heat and spoon over the bread; allow to cool completely (about 1 hour).Note: To freeze, let the bread cool completely; wrap in plastic wrap, then in aluminum foil. You can freeze it for up to 3 months. Defrost at room temperature.Recipe by Debbie Grusska, Hobart, Indiana