Got the recipe from a friend in Oklahoma and have made it several times since. Its also listed on the Myrecipes site and was originally contributed by Debbie Grusska from Hobart Indiana. Thanks Debbie its a winner.
Preheat over to 350 degrees. Flour and grease a 9 x 5 inch loaf pan. Bake 1/2 cup pecans I a single layer in a shallow pan 6-8 minutes or until toasted and fragrant, stirring after 4 minutes.
Beat sour cream, granulated sugar, eggs and vanilla extract for 2 minutes or until well blended. Stir together flour, baking powder, baking soda and salt. Add to sour cream mixture, beating just until blended. Stir in apples and chopped pecans.
Bake for 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean. Shield with aluminum foil after 50 minutes to prevent top of bread from browning excessively.
Cool in the pan on a wire rack for 10 minutes, remove from pan to wire rack for further cooling.
Bring butter and brown sugar to a boil in a 1 quart heavy saucepan over medium heat, stirring constantly; boil for 1 minute Remove from heat, and spoon over top of bread.