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Bread, Apple (D/P, TNT)
Source: Penzey's Harvest 2000 catalog
Yield: 24 slices

4 cups apples, peeled, cored, and chopped into 1" pieces
4 large eggs, beaten
1 cup vegetable oil
2 tsp. vanilla extract
1 tsp. 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 tbsp. butter, room temperature

Preheat oven to 350°F. Lightly grease two 9"x5" bread loaf pans and set aside.

Peel, core, and slice the apples. Cut into good-sized chunks, about 1" in size.

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

Fold in the 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 3/4 cup flour, 1/4 cup sugar and 2 tsp. cinnamon in a small bowl. Cut 6 tbsp. 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 oven and place on a cooling rack. Let cook for 5 minutes before removing from pans. It is easier to slice the bread if you can wait until it is cool.

Poster's Notes:
I started to make this recipe, and found I was out of vanilla. And then ran out of cinnamon. Since I had plenty of other spices, I went ahead and made it with half the spice shelf. My mother adored it, since she likes spicy breads and such, and even my picky 9-y-o ate some.

I used: 1/2 cup oil and 1/2 cup applesauce; 1/2 tsp. cinnamon, 1 tsp. nutmeg, 1 tsp. ginger, and 1 tsp. cloves; instead of 2 bread pans, I used one bread pan and 3 mini-pans, and took the minis out about 20 minutes earlier than the loaf.

Posted by Maxine in RI

Nutritional Info Per Serving: N/A