WOW 100 followers and Praline Apple Bread!

How exciting to have 100 followers! To celebrate I made this wonderful Praline Apple bread....

I enjoy each and everyone of your comments and look FWD to checking out your blogs too. I wish I had more time to really explore your blogs.It's fun to try new recipes and see all the wonderful picture's! If I could I would share a cup of tea and a slice of this bread with you all!

Praline Apple Bread

Bread Makes 1 loaf Prep: 20 min. Bake:1 hr. Cool: 1 hr 10 min. Cook: 5 min.
1 1/2 cups chopped pecans, divided
1 (8oz.) container sour cream
1 cup granulated sugar
2 large eggs 1 tbsp. vanilla extract
 2 cups all-purpose flour
2 tsp. baking powder
 1/2 tsp. baking soda
1/2 tsp salt
1 1/2 cups finely chopped, peeled Granny Smith apples(about 3/4 pound)
1/2 cup butter
 1/2 cup firmly packed light brown sugar
1. Preheat oven to 350*. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 min. or until toasted and fragrant, stirring after 4 min.
 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 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9-x5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.
 4. Bake at 350* for 1 hour to 1 hour and 5 minutes or until wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
 5. Bring butter and brown sugar to boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely(about 1 hour) Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months.