A delightful loaf combining the sweetness of apples and pecans with a caramel drizzle.
Preheat your oven to 350°F and grease a 9x5-inch loaf pan.
Greasing the pan ensures the loaf doesn't stick, making it easier to remove.
In a mixing bowl, combine the sugar, sour cream, eggs, and vanilla extract using an electric mixer on low speed until blended, then increase to medium speed and mix for 2 minutes.
Mixing at medium speed incorporates air, making the batter light.
In another bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
Whisking the dry ingredients ensures even distribution of leavening agents.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Avoid overmixing to prevent a dense loaf.
Fold in the chopped apples and half of the pecans by hand.
Folding prevents the batter from deflating while evenly distributing the mix-ins.
Pour the batter into the prepared loaf pan and sprinkle the remaining pecans on top, pressing them lightly into the batter.
Pressing the pecans ensures they adhere to the batter during baking.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover with foil during the last 10 minutes.
Covering with foil prevents over-browning while the center finishes baking.
Let the loaf cool in the pan on a wire rack for 10 minutes.
Cooling in the pan allows the loaf to set, making it easier to remove.
Meanwhile, prepare the caramel topping by combining butter and brown sugar in a saucepan over medium heat. Stir until it boils, then simmer for 1 minute.
Simmering thickens the caramel, making it perfect for drizzling.
Remove the loaf from the pan, drizzle the caramel topping over it, and let it cool completely.
Drizzling while warm allows the caramel to seep into the loaf slightly.
Slice and serve your delicious caramel apple pecan loaf.
Serve with a dollop of whipped cream or a scoop of ice cream for an indulgent treat.
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