Use a non-stick baking spray with flour to grease the bottom of a large loaf pan. You can also use butter to grease the bottom and then sprinkle a tablespoon of flour or sugar over it. Tap the pan on the counter to evenly distribute the flour or sugar and pour out any excess.
Add the sugar and oil to a large bowl and mix well.
Add the eggs, sour cream, vanilla, and applesauce if you are using it and mix well.
Combine the flour, baking soda, salt, and cinnamon in a small bowl and add to the wet ingredients. Mix well. Add the grated apples and pecans and stir to combine.
Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until the sides of the bread start to pull away from the pan, or when a toothpick inserted into the center comes out clean with no streaks of batter.
You only need the applesauce if your apples are not juicy. For example, I had a little over a tablespoon of apple juice in the bowl after grating my apples, so I didn't add the applesauce.)Since you only need one half of a cup, I think it's easiest to toast the pecans in the microwave. Place the chopped nuts on a microwave-safe plate and microwave for two minutes. Taste and continue microwaving them in 30-second increments until they are toasted. Be sure to place the pan with the batter in the oven immediately. If you allow it to sit too long before baking, it may not rise properly. If you have extra blueberries, feel free to throw in a handful to change things up a bit.