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Apple Bread

I got this out of a Penzey's Spice catalog. It's a keeper! Delicious!! The first time I made this, I cut the recipe in half, but forgot to cut the amount of vanilla and almond extract in half. It was still great. I would use the correct amount of almond extract, but I wouldn't hesitate to use more vanilla.

List of Ingredients

4 cups apples -- 4-5 large apples--they used McIntosh and I used gala (I think)
4 large eggs
1 cup vegetable oil -- they suggest canola
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons cinnamon
3 cups all-purpose flour
2 cups granulated white sugar

Topping:
3/4 cup all-purpose flour
1/4 cup granulated white sugar
2 teaspoons cinnamon
6 Tablespoons butter -- room temp.







Recipe

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

Peel, core, and cut the apples up in good size chunks, about 1 inch in size. Set aside.

In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla, 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 mixer to high and beat until mixture is smooth. The batter will be very thick.

Fold in the chopped apples, mixing by hand so the apples do not get too broken up.

Divide the mixture between the two pans. Since the batter is so thick, it is easiest to spoon the batter into the pans.

To prepare the topping, combine flour, sugar, and cinnamon in a small bowl. Cut the butter into the mixture with a fork or pastry blender until moist and crumbly. (Can also use your hands). Sprinkle equal amounts of topping on each loaf.

Bake for about 1 hour on the center rack of the oven. The loaf should feel fairly firm when touched in the middle, or cook an extra 5 minutes. Remove from the oven and place on a cooling rack. Let cool for 5 minutes before removing from the pans.

Yield:
"2 loaves"