Apple Bread with Traditional Mead
Apple Bread Ingredients:
1 cup sour cream
1 cup brown sugar
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups apples, peeled and finely chopped
1 cup nuts (walnut or pecan or a combo), divided **optional**
Preheat oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan and set aside.
Using an electric mixer beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended.
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 (optional) into the batter.
Transfer the batter into the greased loaf pan. Sprinkle the rest of the nuts on top (optional) 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 the bread doesn't get too dark while baking, I suggest using a light colored loaf pan.)
If you have a sweet tooth then top the bread with a praline sauce.
For the praline sauce:
Mix together ¼ cup light brown sugar and ¼ cup butter in a saucepan. Bring to a boil then simmer on low (stirring constantly) until sauce starts to thicken. Remove from heat and let stand to continue to thicken.
For a little extra bit of goodness you can make the praline sauce with mead.
In a saucepan mix together 3 tablespoons butter, 1/2 cup light brown sugar and 1/2 cup Traditional Mead. Bring to a boil then simmer on low (stirring constantly) until sauce starts to thicken. Remove from heat and let stand to continue to thicken.
*The Traditional Mead incorporated into the praline sauce gives it and extra bit of sweetness with that delightful honey undertone. If you are looking for a less sweet but spicy flavor then try using the Queen Mother's Mead instead of the Traditional.