Quick Breads: Praline Apple Bread

Makes 1 loaf
1 1/2 cups chopped pecans
1 {8-ounce} container sour cream
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups 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 {3/4 pond}
1/2 cup butter
1/2 cup packed light brown sugar
Preheat oven to 350 degrees.
Bake 1/2 cup pecans in a single layer in a shallow pan for 6 to 8 minutes, or until toasted and fragrant, stirring after 4 minutes.
Beat sour cream and the next three ingredients on low speed with an electric mixer for 2 minutes until blended. Stir together the flour and next three ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased 9x5-inch loaf pan. Sprinkle with remaining pecans.
Lightly press pecans into batter. Bake at 350 degrees 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 for 10 minutes.
Remove from pan to wire rack.

Bring butter and brown sugar to a boil in a 1-quart heavy saucepan over medium heat, stirring constantly: boil 1 minute. Remove from heat, and spoon over top of bread.