EVERYONE is concerned about eating low fat. Or gaining weight, or losing it. I’m transfixed by “The Biggest Loser” it’s the only TV show I watch. Ok, maybe transfixed isn’t the right word, bc I can’t watch the whole episode (all of that yelling and drama) but the weigh in at the end… amazing. I have people ask me all of the time- do you cook low fat? Can you come up with a low fat recipe for __(insert event)? The answer is always the same. NO. I have a little bit of an attitude about low fat, low sugar, low anything cooking. I don’t like it. My rule is – take smaller portions and enjoy the food. I always (used to) think that low fat=low taste. But this recipe proved me wrong.
Southern Praline Apple Bread
- modified with lower fat/sugar alternatives in
- adapted from Southern Living Magazine
- 1 cup chopped pecans divided
- 1 8- oz. container sour cream 1/2 cup low fat sour cream plus 1/2 cup applesauce
- 1 cup granulated sugar 1 cup brown sugar
- 2 large eggs 1 egg plus 1 egg white
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 cups finely chopped peeled apples, about 3/4 lb.
- 1/2 cup butter 2 tablespoons
- 1/2 cup firmly packed light brown sugar 2 tablespoons
Preheat oven to 350°. Bake 1 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.
Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.
Add to bowl with sour cream mixture- flour, powder, soda, salt, cinnamon, nutmeg, chopped apples and 1/2 cup of chopped pecans. Mix all together at once, so apples are coated with flour mixture. This will keep the apples from sinking to bottom of pan. Mix just until blended. Spoon batter into a greased and floured 9- x 5-inch loaf pan lined with parchment paper. Sprinkle with remaining 1/2 cup chopped pecans; lightly press pecans into batter.
Bake at 350° for about 1 hour 5 minutes or until a 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.
Bring butter and brown sugar to a boil 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).
This is a very dense quick bread.
-the real original recipe calls for a whopping 1/2 cup of butter and 1/2 cup of brown sugar for the praline topping. Now, I love sugar and butter, but even I thought this was a little overkill.-the real original also called for 1 1/2 cups of nuts. I slashed the nut total to 1 cup and added 1/4 cup of flour to the batter. It was just a little too nut filled for me.-I also think substituting 1/2 cup of buttermilk for the sour cream would work. Another way to cut fat. Sheesh. This is exhausting.