Use a non-stick baking spray with flour to grease the bottom only of an 8.5 x 4.5-inch or a 9 x 5-inch loaf pan.
Add the granulated sugar, brown sugar, and vegetable oil to a large bowl and whisk to combine. Then, add the eggs, sour cream, vanilla, and applesauce (if needed) and whisk to combine.
Combine the flour, baking soda, salt, and cinnamon in a small bowl and add to the wet ingredients. Whisk to combine. Add the grated or chopped apples and pecans and stir to combine.
Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick or wooden skewer inserted into the center comes out clean with no streaks of batter.
Let the bread cool completely on a wire rack. Remove it from the pan, slice, and serve.
If you don't have baking spray, you can also use butter to grease the bottom of the pan and then sprinkle a tablespoon of flour or sugar over it. Next, tap the pan on the counter to evenly distribute the flour or sugar and pour out any excess.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 chopping my apples, so I didn't add the applesauce.)If your apples are not juicy and you don't have any applesauce, you can add two tablespoons of sour cream.Because you only need half a cup of pecans, I think it's easiest to roast them 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 roasted. Once you fill your pan with batter, be sure to bake it right away. Your bread may not rise properly if you allow it to sit too long before baking. All ovens bake differently and the baking times listed are just a guide. It may take less or more time for your bread to be done. Start checking it about five minutes before you think it will be ready, and watch for the bread to start pulling away from the sides.Like most baked goods recipes, if you want to make more than one loaf, it is better to make the batter in several batches instead of doubling or tripling the recipe.