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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.
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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 min stirring constantly until
the sauce thickens. Remove from heat and then drizzle over
the bread. Cool completely.
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