2 c. sugar
4 eggs, beaten
4 c. flour
2 tsp. baking soda
1 tsp. salt
1 c. salad oil
1/4 c. sour cream
2 c. apples, peeled and chopped
1 c. pecans, chopped
1 tsp. vanilla

Gradually add sugar to eggs; beat until light and fluffy. Combine dry ingredients; add to sugar mixture alternately with oil and sour cream, beating well after each addition. Stir apples, pecans and vanilla. Spoon batter into 2 greased and floured 9 1/4 x 5 1/4 x 2 3/4 inch loaf pans. Bake at 350 degrees for 1 hour. Let cool 5 minutes, turn out on wire racks to finish cooling. Yield: 2 loaves.