Ingredients

• 1 cup granulated sugar
• 8 ounces sour cream
• 2 eggs
• 2 teaspoons vanilla
• 2 cups flour
• 1/4 teaspoon nutmeg
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups peeled chopped tart apples
• 1 cup chopped pecans
• 1/4 cup butter
• 1/4 cup packed light brown sugar

Instructions

1. Preheat oven to 350 degrees F; grease a 9x5x3-inch loaf pan.

2. Using an electric mixer on low speed, beat together the granulated sugar, sour cream, eggs, and vanilla until combined; raise speed to medium and beat for 2 minutes.

3. In a separate bowl, stir together the flour, nutmeg, baking powder, soda, and salt; gradually add to sugar/sour cream mixture on low speed until combined.

4. By hand, stir in the chopped apple and 1/2 cup of the pecans.

5. Turn batter into the greased loaf pan; sprinkle with the remaining chopped pecans and press nuts lightly into the batter.

6. Bake in a 350 degree oven for 55 to 60 minutes or until a wooden toothpick inserted in center comes out clean; if bread is turning too brown, cover top of the bread loosely with foil for the last 10 minutes.

7. Let cool in the pan on a wire rack for 10 minutes.

8. While bread is cooling, in a small saucepan over medium-high heat combine the butter and brown sugar and cook, stirring, until mixture comes to a boil.

9. Reduce heat and simmer gently for 1 minute to make caramel topping.

10. Remove bread from pan; drizzle top with the caramel and let cool.

11. Serve and enjoy!

12. Recipe collected from Gail's Recipe Swap.