1 1/2cupsabout 2 medium sized finely chopped, peeled Rainier Fruit Honeycrisp apples
Praline Topping:
1stick butter
1/2cupfirmly packed light brown sugar
Instructions
Preheat oven to 350 degrees. F. Grease and flour a 9x5 inch loaf pan. Set aside.
Beat sour cream, sugar, eggs and vanilla at low speed with an electric mixer 2 minutes or until blended.
Stir together flour, baking powder, baking soda and salt. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1/2 cup chopped pecans; lightly press pecans into batter.
Bake at 350° 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 only if necessary. 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.