Preheat the oven to 350 degrees. Generously grease and flour a 9x5 inch loaf pan and set aside.
Place 1/2 cup of the chopped pecans in a shallow baking pan and bake at 350 degrees for 6-7 minutes or until toasted. Stir once halfway through baking. Set the pecans aside to cool.
Beat together the sour cream, sugar, eggs, and vanilla on low speed until well combined.
In a separate bowl, combine the flour, baking powder, baking soda, and cinnamon. Slowly add the dry ingredients to the wet mixture beating on low speed until just blended.
In a small bowl, toss the apples, prunes, and toasted pecans with one tablespoon flour. Stir the apples, prunes, and pecans into the batter.
Spoon the mixture into the prepared loaf pan and sprinkle the top with the remaining pecans very lightly pressing them onto the batter.
Bake for 1 hour or until a tester inserted in the center of the loaf comes out clean. Check after about 45 minutes and if the top is beginning to brown too much, lightly cover with aluminum foil to prevent over cooking.
Cool the loaf in the pan on a wire rack for 10 minutes. Remove from the pan and replace on the cooling rack.
In a heavy saucepan, bring the butter and brown sugar to a boil over medium heat. Cook for 1 minute, stirring constantly. Do not overcook (the topping will harden too much if overcooked).
Remove from heat and immediately spoon the topping over the top of the loaf. Let cool completely.
Notes
Any variety of apples works in this recipe.
Substitute raisins for the prunes, or omit them and use a little more chopped apple.
Check the bread about halfway through baking. If it seems to be getting too brown, put a piece of foil lightly on the top.
To keep the loaf fresh, wrap it securely in foil and store it at room temperature.