I went to my friend Carolyn's house for breakfast this week, and she had made some apple bread, and it was DELICIOUS! And she sent a few slices home for Claire and Bob, and they thought it was DELICIOUS! So we decided to bake some apple bread this afternoon, because it is DELICIOUS. :)
I thought about calling Carolyn to get her recipe, but that seemed kind of rude since I haven't ever called her before just to chat. I know she wouldn't mind, but I didn't want my first phone call ever to her to be asking for something. Know what I mean? But I remembered she had said it had sour cream in it.
So I looked online and found this Praline-Apple Bread recipe at Southern Living. I left out the pecans and left off the glaze, and added a teaspoon of cinnamon because I just wanted it to taste apple-y and cinnamon-y but not nutty or glaze-y. I used Honeycrisp apples because they are so delicious and I was wondering how they would work in a recipe. They cooked up well!
I also notice that I did not chop the apple into "fine pieces" like you're supposed to. I did more "big huge chunks." And I used two cups instead of one-and-a-half.
You know, let me just go ahead and give you the recipe as I made the bread, because how are you supposed to keep track of all those changes?
Sour Cream Apple Bread
1 (8-oz.) container sour cream
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 t. cinnamon
2 cups peeled, chopped apples (I used Honeycrisp; the original recipe calls for Granny Smith)
1. Preheat oven to 350°.
2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.
3. Stir together flour and next 4 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples. Spoon batter into a greased and floured 9- x 5-inch loaf pan.
4. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. (Whoopsy. I forgot to do this foil part. But it turned out fine.) Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature.