Yields one loaf

Preparation time: 30 minutes

Baking time: 60 minutes (60 minutes cooling)


• 1 1⁄2 cups chopped pecans - divided

• 8 ounces of sour cream

• 1 cup of sugar

• 2 large eggs

• 1 tablespoon vanilla extract

• 2 cups flour

• 1⁄2 teaspoon baking soda

• 2 teaspoons baking power

• 1⁄2 teaspoon salt

• 1 1⁄2 cups (approximately 3/4 of pound) of finely chopped and peeled Granny Smith Apples

• 1⁄2 cup butter

• 1⁄2 cup firmly packed light brown sugar


• Electric Mixer

• 9x5 loaf pan

• Aluminum Foil


  1. Preheat oven to 350 degrees

  2. Bake 1⁄2 cup pecans in a single layer in a shallow pan for 6-8 minutes until toasted and fragrant; stir at 4 minutes

  3. In a large mixing bowl - for approximately 2 minutes with an electric mixer at low - beat: sour cream, sugar, eggs and vanilla extract

  4. In a separate bowl, stir: flour, baking soda and baking powder

  5. Add the flour mixture to the sour cream mixture and beat until blended

  6. Stir in apples and 1⁄2 cup toasted pecans

  7. Spoon batter into the greased and floured loaf pan and sprinkle with remaining 1 cup of pecans. Press pecans lightly into the batter

  8. Bake for 60-65 minutes – toothpick test should come out clean (cover with foil half way through to prevent excessive browning)

  9. Cool in pan for 10 minutes; remove from pan and place on a cooling rack

  10. Bring butter and brown sugar to a boil, stirring constantly over medium heat

  11. Remove from heat and spoon over the top of the bread; let cool for an hour