Apple Bread (from Penzey's Spice catalog)
4 Cups apples, peeled, cored and chopped, 4-5 large apples (McIntosh, Cortland, etc.)
4 large eggs, beaten
1 Cup vegetable oil (canola) I SUBSTITUTED 1 CUP APPLESAUCE INSTEAD OF OIL
2 tsp. pure vanilla extract
1 tsp. pure almond extract
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
3 Cups all-purpose flour
2 Cups granulated white sugar
3 /4 Cup all-purpose flour
1 /4 Cup granulated white sugar
2 tsp. cinnamon
6 TB. butter, room temperature
Preheat oven to 350. Lightly grease two 9"x5" bread loaf pans and set aside.
Peel, core and slice the apples. Cut into good-sized chunks, about 1 inch in size.
In a large bowl, beat the eggs with an electric mixer until 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 the 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 until all ingredients are moist and crumbly. If you don't mind a little mess, it is faster to 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. It is easier to slice the bread if you can wait until it is cool.
Yield: 2 loaves. Prep. time: 10 minutes. Baking time: 1 hour.