1 1/2 c chopped pecans, divided
8 ozs sour cream
1 c granulated sugar
2 large eggs
1 T vanilla extract
2 c all-purpose flour
2 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 c finely chopped, peeled Granny Smith apples (about 3/4 lb)
1/2 c butter
1/2 c firmly packed light brown sugar
Preheat oven to 350°. Bake 1/2 c 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. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 c toasted pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 c chopped pecans; lightly press pecans into batter.
Bake at 350° for 1 hour to 1 hour and 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 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).
Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature.
Time: 2.5 hours Makes: 1 loaf
This bread is actually more like a dessert. Very decadent and B&B-like. The original recipe can be found at: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1918535.