Apple Bread

[vegelady]

Apple Bread

Bread:
4 C. Apples, peeled, cored and chopped. 5-4 Large cooking apples
4 Lg. Eggs, beaten
1 C. Vegetable. oil (canola is good)
2 tsp. Pure vanilla extract
1 tsp. Pure almond extract
2 tsp. Baking Soda
2 tsp. Salt
2 tsp. Cinnamon
3 C. All-purpose flour
2 C. Granulated sugar

Topping:
3/4 C. All-purpose flour
1/4 C. Granulated Sugar
2 tsp. Cinnamon
6 T. Butter, at room temperature

DIRECTIONS:

Preheat your oven to 350 degrees F. Lightly grease and flour two 9x5 inch
loaf pans and set aside.

Peel, core, and chop the apples into good sized chunks about 1 inch in size.
In a large bowl beat the eggs with an electric mixer until light and fluffy.
Add the oil and beat until combined. Add the vanilla extract, almond
extract,
baking Soda, salt, and cinnamon. Beat until thoroughly mixed. Next add the
flour and sugar and mix on low just to blend. Turn up the mixer to high and
beat
until smooth. The batter will be very thick. Fold in the chopped apples,
mixing
by hand so that the apples do not get too broken up. Divide the mixture
between the two pans. Since the batter is so thick it will be easiest to
spoon the
batter into the loaf pans.

To prepare the topping, combine the flour sugar and the cinnamon in a small
bowl. Cut the butter into the flour mixture with a pastry blender or fork
until
it is crumbly. Sprinkle equal amounts of the topping on each loaf.

Bake for 1 hour on center wrack of the oven. When done the loaf should feel
fairly firm when touched in the middle. If not cook another 5 minutes.
Remove
from the oven, place on a cooking wrack and allow to cool for 5 minutes then
remove from pans.

The bread will slice better completely cooled.