Preheat oven to 350 degrees. Toast 1/2 cup of the pecans in a single layer in a shallow pan for 5-7 minutes.

With an electric mixer beat together sour cream, sugars, eggs and vanilla.

In a medium bowl, stir together flour, baking powder, soda, cinnamon and salt. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans.

Spoon batter into a greased and floured 9×5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.

Bake for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. Cover loaf with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan for 10-15 minutes before turning onto wire rack to cool completely.

To make caramel topping, bring butter and brown sugar to a boil in a heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely before serving. (about 1 hour).