Apple Sour Cream Cardamom Bread

8 tablespoons butter softened
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 1/2 teaspoons ground cardamom
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 1/2 cups all-purpose flour
1 cup chopped pecans, lightly toasted
2 cups grated apples such as Gala or Fuji

Topping:
1/2 cup butter
1/2 cup brown sugar
Toasted chopped pecans

Heat oven to 350 degrees F. Butter and flour two 8 x 4-inch loaf pans and reserve.

In a mixer, cream together the butter, oil and sugars. Add the eggs, vanilla extract and sour cream.

Sift together the cardamom, salt, baking powder, baking soda and flour. Mix into the creamed ingredients, a little at a time, until incorporated, being careful not to over-mix. Stir in the pecans or walnuts and apple. Divide batter between the prepared pans. Tap pans on the counter to remove any air bubbles. Bake for approximately 60 to 65 minutes, or until a wooden pick stuck in centers comes out clean. Rotate pans halfway through baking.

After 45 minutes, place sheets of foil loosely over loaves to prevent over-browning, if necessary. Cool in pans for 10 minutes, then remove to a rack and turn right side up to cool completely.

Topping: Mix butter and brown sugar in a saucepan. Heat at medium-low setting, stirring, until mixture comes to a boil. Boil for 1 minute. Pour over top of cooled loaves. Sprinkle with toasted chopped pecans.