Apple Praline Bubble Bread Recipes

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, baking powder, baking soda and salt. In another bowl, beat sugar, sour cream, eggs and vanilla until well blended. Stir into flour mixture just until moistened. Fold in apples and 1 cup pecans., Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes. Remove to a wire rack to cool completely., In a small saucepan, combine butter and brown sugar. Bring to a boil, stirring constantly to dissolve sugar; boil 1 minute. Working quickly, pour over bread. Sprinkle with remaining pecans; let stand until set.

Steps:

• 1. 1. Heat oven to 375°F. Spray with cooking spray or grease with shortening 12-cup fluted tube cake pan. In small microwavable bowl, microwave butter on High about 30 seconds or until melted; stir in brown sugar. Spread mixture evenly in pan. Sprinkle with half of the pecans.
• 2. 2. In small bowl, mix sugar and cinnamon; roll biscuit quarters in sugar mixture until evenly coated. Place half of the coated biscuit quarters in pan. Sprinkle remaining pecans and apple on top of biscuit quarters; arrange remaining coated biscuit quarters on top.
• 3. 3. Bake 35 to 38 minutes or until golden brown. Carefully turn pan upside down onto serving platter. Let stand 1 minute before removing pan. Cool slightly. To serve, pull apart or slice. High Altitude (3500-6500 ft): No change.

Steps:

• Mix together flour, baking powder, baking soda, and salt in a medium mixing bowl.
• In a large mixing bowl, combine sugar, sour cream, eggs, and vanilla.
• Mix with an electric mixer on low speed until well blended.
• Beat on medium speed for 2 minutes.
• Add flour mixture, to creamed mixture, beating on low speed until blended.
• Stir in apples and 1/2 cup of pecans.
• Spread batter into a greased 9x5 inch loaf pan.
• Sprinkle with remaining pecans; press lightly into batter.
• Bake at 350 degrees for 55-60 minutes or until tests done.
• May need to cover bread loosely with foil the last 10 minutes of baking to prevent overbrowning.
• Cool in pan on a wire rack for 10 minutes.
• Remove bread from pan.
• In a small saucepan, add butter and brown sugar.
• Stir over medium heat until mixture begins to boil.
• Reduce heat and boil gently for 1 minute.
• Drizzle brown sugar mixture over top of bread; cool.

Steps:

• Preheat oven to 350 degrees F; grease a 9x5x3-inch loaf pan.
• Using an electric mixer on low speed, beat together the granulated sugar, sour cream, eggs, and vanilla until combined; raise speed to medium and beat for 2 minutes.
• In a separate bowl, stir together the flour, nutmeg, baking powder, soda, and salt; gradually add to sugar/sour cream mixture on low speed until combined.
• By hand, stir in the chopped apple and 1/2 cup of the pecans.
• Turn batter into the greased loaf pan; sprinkle with the remaining chopped pecans and press nuts lightly into the batter.
• Bake in a 350 degree oven for 55 to 60 minutes or until a wooden toothpick inserted in center comes out clean; if bread is turning too brown, cover top of the bread loosely with foil for the last 10 minutes.
• Let cool in the pan on a wire rack for 10 minutes.
• While bread is cooling, in a small saucepan over medium-high heat combine the butter and brown sugar and cook, stirring, until mixture comes to a boil.
• Reduce heat and simmer gently for 1 minute to make caramel topping.
• Remove bread from pan; drizzle top with the caramel and let cool.
• Serve and enjoy!
• Recipe collected from Gail's Recipe Swap.

Steps:

• Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; lightly flour. Spread 1/2 cup of the pecans in ungreased shallow pan. Bake 6 to 10 minutes, stirring occasionally, until light brown.
• In medium bowl, beat sour cream, granulated sugar, eggs and vanilla with electric mixer on low speed 2 minutes. Beat in flour, baking powder, baking soda and salt just until blended. Stir in apples and toasted pecans. Spoon batter into pan. Sprinkle with remaining 1 cup pecans; lightly press pecans into batter.
• Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean, covering with foil during last 15 minutes to prevent overbrowning, if necessary. Cool 10 minutes; remove from pan to cooling rack.
• In 1-quart heavy saucepan, heat butter and brown sugar to boiling over medium heat, stirring constantly; boil 1 minute. Spoon glaze over top of bread. Cool completely, about 2 hours.

Steps:

• Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. (I used stoneware loaf pan for perfect cooking) Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined. Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan. Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean. Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn't get too dark, I suggest using a light colored loaf pan. For the praline sauce: In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely..