Ingredients

• 1  cup granulated sugar
• 1  8-ounce carton dairy sour cream
• 2  eggs
• 2  teaspoons vanilla
• 2  cups all-purpose flour
• 2  teaspoons baking powder
• 1/2  teaspoon baking soda
• 1/2  teaspoon salt
• 1-1/4  cups chopped, peeled tart apples
• 1  cup chopped pecans
• 1/4  cup butter or margarine
• 1/4  cup packed brown sugar

Directions

1. Grease a 9x5x3-inch loaf pan. In a large mixing bowl beat together granulated sugar, sour cream, eggs, and vanilla on low speed of an electric mixer until combined, then beat on medium speed for 2 minutes.

2. Stir together flour, baking powder, soda, and salt; add to sour cream mixture, beating on low speed until combined. Stir in apple and 1/2 cup of the pecans. Turn into prepared loaf pan. Sprinkle with remaining chopped pecans; press lightly into batter.

3. Bake in a 350 degree F. oven for 55 to 60 minutes or until a wooden toothpick inserted in center comes out clean. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning.) Cool in pan on a wire rack for 10 minutes.

4. Meanwhile, in a small saucepan combine butter or margarine and brown sugar; cook and stir until mixture comes to a boil. Reduce heat and boil gently for 1 minute. Remove bread from pan. Drizzle top with brown sugar mixture; cool. Makes 1 loaf (18 servings).

Make-Ahead Tip: Up to 1 day ahead, make, bake, and cool loaf as directed. Cover and store at room temperature.