Recipe from My Recipes
1 1/2 cups chopped pecans, divided
1 (8-oz.) container sour cream
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups finely chopped, peeled Granny Smith apples (about 3/4 lb.)
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 minutes or until toasted and fragrant, stirring halfway.
2. Beat sour cream, sugar, eggs and vanilla at low speed with an electric mixer until blended.
3. Stir together flour, baking powder, baking soda, and salt. Add to the sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter. I ran out of pecans so I omitted this last step but if you love a nutty fruit bread I highly recommend including them. I also love to make a loaf for us and a loaf for a friend - in this case a neighbor. So I filled one mini loaf pan and used the rest in my regular loaf pan. This will cut back on baking time slightly so just make sure you check on the bread so that it doesn't dry out.
4. Bake at 350° for 45 minutes to an hour or until a wooden pick inserted into center comes out clean, shielding with aluminum foil in the last 10 minutes to prevent excessive browning. Cool in pan on a wire rack for about 10 minutes; remove from pan to wire rack to cool completely.
5. Bring butter and brown sugar to a 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).