Ingredients: |
Ingredients: 1 1/2 cups chopped pecans, divided 1 cup granulated sugar 2 large eggs 1 tbsp. vanilla extract 2 cups all-purpose flour 8 oz. sour cream 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 1/2 cups finely chopped, peeled Granny Smith apples (about 3/4 lb.)(chop in blender) 1/2 cup butter 1/2 cup firmly packed light brown sugar
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Directions: |
Directions:Preheat at 350º. Bake 1/2 cup pecans in single layer in shallow pan 6-8 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. In a separate bowl, stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9x5" loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.
Bake at 350º for 1 hours 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). |