This flavorful bread is teeming with antioxidants, vitamins, and omega-3 fatty acids from the hearty combination of fruit, nuts, and flaxseed.
Preheat oven to 350°.
Weigh or lightly spoon flours and flaxseed meal into dry measuring cups; level with a knife. Combine flours, flaxseed meal, baking powder, and next 4 ingredients (through salt) in a bowl.
Place granulated sugar and sour cream in a large bowl; beat with a mixer at medium speed until blended. Beat in vanilla and eggs. Gradually add flour mixture, beating at low speed until smooth. Stir in apple and pecans.
Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack; remove from pan.
Combine butter and brown sugar in a small saucepan; bring to a boil over medium heat, stirring constantly. Boil 1 minute. Spoon mixture over warm bread. Cool completely on wire rack.
BTW, if you go looking for this recipe in the July 2014 issue, you won't find it...at least, it's not in my copy!