Apple Bread

By Cookie67

Penzey's Recipe

Ingredients

• Bread:
• 4 Cups apples, peeled, cored and chopped,
• 4-5 large apples (we used McIntosh)
• 4 large eggs, beaten
• 1 Cup vegetable oil (we like canola)
• 2 tsp. PURE VANILLA EXTRACT
• 2 tsp. baking soda
• 2 tsp. salt
• 2 tsp. PENZEYS CINNAMON
• 3 Cups all-purpose flour (we used unbleached)
• 2 Cups granulated white sugar
• Topping:
• 3/4 Cup all-purpose flour
• 1/4 Cup granulated white sugar
• 2 tsp. PENZEYS CINNAMON
• 1/2 Cup butter (1 stick), room temperature

Preparation

Step 1

Preheat oven to 350°. Lightly grease two standard 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, baking soda, salt and PENZEYS 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, almost like cookie dough. Fold in the chopped apples, mixing by hand with a spoon so the apples do not get 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 PENZEYS 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; if not, bake 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 at least mostly cool.

Prep. time: 20 minutes
Baking time: 60-65 minutes
Yield: 2 loaves, 24 slices