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1
Preheat oven to 350 degrees F; grease a 9x5x3-inch loaf pan.
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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.
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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.
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4
By hand, stir in the chopped apple and 1/2 cup of the pecans.
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5
Turn batter into the greased loaf pan; sprinkle with the remaining chopped pecans and press nuts lightly into the batter.
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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.
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7
Let cool in the pan on a wire rack for 10 minutes.
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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.
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9
Reduce heat and simmer gently for 1 minute to make caramel topping.
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10
Remove bread from pan; drizzle top with the caramel and let cool.
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11
Serve and enjoy!
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12
Recipe collected from Gail's Recipe Swap.
