Ingredients
1 1/2
cups chopped pecans
1
container (8 oz) sour cream
1
cup granulated sugar
2
eggs
3
teaspoons vanilla extract
2
cups Gold Medal™ 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 packed light brown sugar
Preparation
Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; lightly flour. Spread 1/2 cup of the pecans in ungreased shallow pan. Bake 6 to 10 minutes, stirring occasionally, until light brown.
In medium bowl, beat sour cream, granulated sugar, eggs and vanilla with electric mixer on low speed 2 minutes. Beat in flour, baking powder, baking soda and salt just until blended. Stir in apples and toasted pecans. Spoon batter into pan. Sprinkle with remaining 1 cup pecans; lightly press pecans into batter.
Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean, covering with foil during last 15 minutes to prevent overbrowning, if necessary. Cool 10 minutes; remove from pan to cooling rack.
In 1-quart heavy saucepan, heat butter and brown sugar to boiling over medium heat, stirring constantly; boil 1 minute. Spoon glaze over top of bread. Cool completely, about 2 hours.
