Ingredients:
1 ½ cups Chopped Pecans, Divided
1 (8-oz.) Container Sour Cream (consider low fat)
1 cup Granulated Sugar
2 Large Eggs
1 Tbsp. Vanilla Extract
2 cups All-Purpose Flour (consider Whole Wheat Flour)
2 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
1 ½ cups finely Chopped, Peeled Granny Smith Apples (about ¾ lb.)
½ cup Butter (consider Smart Balance)
½ cup Firmly Packed Light Brown Sugar
Directions:
Preheat oven to 350º. Bake ½ cup 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 ½ cup toasted pecans. Spoon batter in to a greased and floured 9x5 inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter. Bake at 350º 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).
