1 1/2 cups chopped pecans (divided)
1 (8 oz) container sour crean
1 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups peeled, finely chopped apples
1/2 butter
1/2 cup firmly packed light brown sugar
Preaheat oven to 350 degrees. Bake 1/2 cup pecans in single layer is shallow pan 6-7 minutes till toasted and fragrant. Stir after 4 min.
Beat sour cream, sugar, eggs and vanilla at low speed until blended.
Stir together flour, baking powder, baking soda and salt. Add to sour cream mixture beating just until blended.
Stir in apples and 1/2 cup toasted pecans.
Spoon batter into greased and floured 9×5 inch loaf pan. Sprinkle with remaing 1 cup pecans & press pecans lightly into batter.
Bake 1 hour – 1 hour 5 min till toothpick comes out clean. Shield with aluminum foil after 50 min to prevent excessive browning.
Cool on wire rack 15 min. Remove bread from pan to rack.
In heavy saucepan over medium heat bring 1/2 cup butter and 1/2 cup brown sugar to boil, stirring constantly. Boil 1 min, remove from heat and spoon over bread. Cool completely 1 hour.
